Pumpkin Cheesecake Bars
Try this Pumpkin Cheesecake Bars recipe.
Try this Pumpkin Cheesecake Bars recipe.
- 1 egg
- 1 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 3/4 cup pumpkin puree
- 8 oz cream cheese
- 1/4 tsp cinnamon
- 4 tbsp butter melted
- 2 tbsp heavy cream
- 2 tbsp unsweetened cocoa powder
- 4 tbsp pumpkin puree
- 1 egg + 1 egg yolk
- 3/4 cup sugar equivalent (i used liquid sucralose)
- 2 tbsp sugar free chocolate chips (optional)
- 1/2 cup sugar equivalent
- 1/2 cup sugar equivalent
- 1-2 tbsp shaved sugar free chocolate (optional)
- Carbohydrate 116.401433591887 g
- Cholesterol 642.976189951083 mg
- Fat 254.779240705986 g
- Fiber 36.013750362717 g
- Protein 53.0180283480386 g
- Saturated Fat 124.428877123564 g
- Serving Size 1 1 recipe (938g)
- Sodium 2395.36225635341 mg
- Sugar 80.3876832291702 g
- Trans Fat 28.4284802985926 g
- Calories 2867 calories
Step-by-step
- Preheat oven to 350 degrees.
- Combine almond flour, baking powder, cocoa powder and mix well.
- (If using granulated sweetener add this to your dry ingredients)
- Melt butter and measure out 4 tbsp pumpkin.
- Combine and add the sweetener now if using liquid.
- Combine dry and wet ingredients and add the egg and egg yolk.
- Mix well and the fold in the sugar free chocolate chips.
- Bake in a 9 x 6 baking pan (8x8 would be fine) for 15 mins and let cool about 20 mins.
- Reduce oven temperature to 300 degrees.
- Soften cream cheese and add 3/4 cup pumpkin puree and sweetener.
- ( I like to taste at this point before I put the egg in to make sure it's sweet enough.)
- Add in egg and mix well with an electric mixer.
- Soften 8 ounces cream cheese and add heavy cream, vanilla and sweetener.
- Add in the egg and mix well with an electric mixer.
- Fold in shaved chocolate.
- Pour pumpkin filling over the cake layer.
- Pour cream cheese filling into the middle of the pan and swirl with a butter knife.
- Bake at 300 degrees for 40 mins.
- Let cool at least 3 hours and slice into 15 bars.
- Melt 3 sugar free chocolates and add 1/4 tsp coconut oil to make a chocolate drizzle for the top.
- I like to do this on a baking sheet lined with wax paper.
- Let chocolate harden (about 5 mins in the freezer) and store in tupperware container.
My Unexpected Pumpkin Cheesecake Bar Adventure
As a busy working mom, time in the kitchen is a precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present mountain of laundry. So, when I stumbled upon this recipe for Pumpkin Cheesecake Bars, I was intrigued but hesitant. Cheesecake bars? That sounds incredibly time-consuming, right? Wrong. Surprisingly, these bars were easier to make than I anticipated, and the result was beyond delicious. It was a total win, perfect for a quick dessert or even a sophisticated treat for unexpected guests.
The recipe itself is wonderfully adaptable. I’ve always been a fan of pumpkin spice everything, and these bars perfectly captured that autumnal essence. The base is delightfully crumbly, offering a satisfying contrast to the creamy, dreamy cheesecake filling. The touch of cocoa powder adds a subtle depth of flavor that elevates the entire dessert. The best part? The recipe was surprisingly forgiving. I adjusted the sweetness to my preference using a liquid sucralose, but you can easily use your preferred sweetener. The beauty of baking is the ability to customize recipes to your taste and dietary needs.
Making these bars became a little ritual for me, a small pocket of calm in the midst of the chaos. The rhythmic mixing, the comforting aroma of pumpkin and spice filling my kitchen – it was surprisingly therapeutic. It’s a far cry from the fast-paced, high-pressure world I navigate every day. It's amazing how a simple act of baking can be so grounding.
And let's not forget the presentation. The beautiful swirl of cream cheese filling peeking out from under the pumpkin layer is a masterpiece in itself. A simple chocolate drizzle adds a touch of elegance, transforming a humble dessert into something truly special. They're perfect for potlucks, holiday gatherings, or simply as a comforting treat at the end of a long day. I even found myself bringing a batch to a client meeting, and they were a huge hit! Who knew that pumpkin cheesecake bars could be such a conversation starter?
Ingredients I Used:
This is where I added my own personal touch. The original recipe called for regular sugar, but I opted for a sugar substitute to cater to my dietary preferences. However, if you prefer regular sugar, feel free to substitute accordingly. The beauty of baking lies in experimentation and tailoring recipes to one's liking.
Tips and Tricks:
One tip I learned along the way is to let the bars cool completely before slicing. This prevents them from crumbling and ensures you get perfectly clean, beautiful squares. Also, don’t be shy with the pumpkin spice – a little extra never hurts! And if you're feeling adventurous, experiment with different types of chocolate for the drizzle. Dark chocolate, milk chocolate, even white chocolate – the possibilities are endless.
These pumpkin cheesecake bars are more than just a dessert; they are a testament to the power of simple pleasures and the joy of creating something delicious. They remind me that even in the midst of a busy life, there's always time for a little bit of sweetness and a whole lot of joy. So go ahead, bake a batch – you won't regret it! And don’t forget to share with your loved ones. It’s the perfect way to show them how much you care.
