Pumpkin Cheesecake Bars

 

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I try to bake something with pumpkin in it at least every other week.  It’s a great way to get magnesium into my diet.  We’ve been doing the pumpkin bake a little too much so I thought I would try to do something a bit different.  

012I can’t remember how I dropped in on this recipe but once I saw it I knew I wanted to do something like it.   I was hoping to get nice perfect layers like that loaf has! I probably should have read the recipe then, right?  Well I did not.  My cheesecake layers are more liquid then the loaf recipe and so I have a cheesecake swirl bars which is not upsetting in the least!  This is absolutely delicious.

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So I wasn’t following a recipe. I was just basing this on cheesecakes past. My top cracked a bit but the texture is wonderful. I really don’t mind a bit of imperfection on top. It is easily hidden with chocolate drizzle.

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I didn’t want a bread bottom.  I used an all almond flour “cake” layer on the bottom.  I added cocoa powder and pumpkin with just a smidge of cinnamon (and some chocolate chips for fun!).  For the pumpkin cheesecake filling I didn’t add any cinnamon because I didn’t want a pumpkin pie taste to it.  It’s so creamy and delicious!  There’s a whole cup of pumpkin in this recipe which makes me very happy!  Now I know what to do with the other half of the can when I make the chocolate pumpkin cakes

This is best sliced up and taken out of the pan the day you make it.  I let mine chill overnight before adding the chocolate drizzle and it was harder to get out of the pan.  I used a spatula and thankfully they released from the bottom nicely.  It was really easy to get out two slices yesterday after about 3 hours of chilling.   I usually have a bulletproof coffee at 6 am and then breakfast at about 10 am.  This is will be my “breakfast” for the week! Isn’t life grand? 

Pumpkin Cheesecake Bars
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Cake layer
  1. 1 cup Almond Flour
  2. 1/2 tsp baking powder
  3. 2 tbsp unsweetened cocoa powder
  4. 1/4 tsp cinnamon
  5. 4 tbsp pumpkin puree
  6. 4 tbsp butter melted
  7. 1 egg + 1 egg yolk
  8. 3/4 cup sugar equivalent (I used liquid sucralose)
  9. 2 tbsp sugar free chocolate chips (optional)
Pumpkin Filling
  1. 3/4 cup pumpkin puree
  2. 8 oz cream cheese
  3. 1 egg
  4. 1/2 cup sugar equivalent
Cream Cheese Filling
  1. 8 oz cream cheese
  2. 1/2 tsp vanilla extract
  3. 2 tbsp heavy cream
  4. 1/2 cup sugar equivalent
  5. 1 egg
  6. 1-2 tbsp shaved sugar free chocolate (optional)
Instructions
  1. Preheat oven to 350 degrees.
Bottom layer
  1. Combine almond flour, baking powder, cocoa powder and mix well.m (If using granulated sweetener add this to your dry ingredients)
  2. Melt butter and measure out 4 tbsp pumpkin. Combine and add the sweetener now if using liquid.
  3. Combine dry and wet ingredients and add the egg and egg yolk.
  4. Mix well and the fold in the sugar free chocolate chips.
  5. Bake in a 9 x 6 baking pan (8x8 would be fine) for 15 mins and let cool about 20 mins.
  6. Reduce oven temperature to 300 degrees.
Pumpkin Filling
  1. 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.)
  2. Add in egg and mix well with an electric mixer.
Cream cheese filling
  1. Soften 8 ounces cream cheese and add heavy cream, vanilla and sweetener.
  2. Add in the egg and mix well with an electric mixer.
  3. Fold in shaved chocolate.
Assembly
  1. Pour pumpkin filling over the cake layer.
  2. Pour cream cheese filling into the middle of the pan and swirl with a butter knife.
  3. Bake at 300 degrees for 40 mins.
  4. Let cool at least 3 hours and slice into 15 bars.
  5. 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.
  6. Let chocolate harden (about 5 mins in the freezer) and store in tupperware container.
Up Late Anyway http://www.uplateanyway.com/keto/

38 comments

    • Elizabeth Nimphius says:

      Each filling gets an egg! I see I missed it in the ingredients but included it in the directions. Fixed. Thanks for mentioning it.

  1. Penne says:

    Is there anyway you can go back and fix the recipe to read one egg in the crust? That would be a great help

    • Elizabeth Nimphius says:

      Wow …what an eggtastrophe this recipe has been! I had like egg blinders on or something! My sincerest apologies.

  2. Judy says:

    Do you think the base could be made without cocoa powder? I just can’t imagine chocolate and pumpkin together, although I love them both.

    • Elizabeth Nimphius says:

      Yes. I would take that layer down to 1/2 cup sugar equivalent. It won’t need 3/4 cup at that point.

    • Elizabeth Nimphius says:

      Not at all. Nutritional information will be different if using a sweetener that has carbs.

    • Elizabeth Nimphius says:

      It should be firming up at that point! It could be a temperature thing. You could try setting your oven about 10 degrees higher and see if that helps.

      • ciarra says:

        Mine didn’t firm up either 🙁 I left it am extra 25 minuses too. I thought chilling it would firm it up afterwards but it’s soupy 🙁 I have a fairly new accurate oven too….?

        • Elizabeth Nimphius says:

          That’s so odd! I might have to check my own oven out. I haven’t had bad reviews on other recipes at this point though. I’m sorry it didn’t bake up for you. I’m not sure what went wrong.

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