these healthy pumpkin cheesecake bars have a bottom almond flour crust, a medium cheesecake layer and a top pumpkin layer. Low-carb, keto-friendly, and gluten-free, these dessert bars represent the best of both worlds – part pumpkin pie and part cheesecake, so you can get both flavors in one bite . They’re great for people who find pumpkin pie a bit too strong on the pumpkin flavor (that’s me), as the cheesecake layer helps offset the pumpkin. The bars have a dense texture with a solid almond flour crust on the bottom, a thick and rich cheesecake layer, and a lighter pumpkin layer on top; as they are not too sweet and are very low in carbs with just 2.5g of net carbs and 230 calories per bar. Even people who are not on a particular diet will love these bars. They keep well when covered in the fridge and are ideal for snacking all week or for a Christmas party during Thanksgiving and Christmas.
Tasty Pumpkin cheesecake barsthese healthy pumpkin cheesecake bars have a bottom almond flour crust, a medium cheesecake layer and a top pumpkin layer. Low-carb, keto-friendly, and gluten-free, these dessert bars represent the best of both worlds - part pumpkin pie and part cheesecake, so you can get both flavors in one bite . They're great for people who find pumpkin pie a bit too strong on the pumpkin flavor (that's me), as the cheesecake layer helps offset the pumpkin.
- 6 tablespoons butter, melted
- 10 graham crackers, crushed
- 32 oz cream cheese(905 g), at room temperature
- 5 eggs
- 1 teaspoon vanilla
- 1 ½ cups sugar(300 g)
- 15 oz pumpkin puree(425 g), 1 can
CRUMBLE TOPPING :
- ½ cup butter(115 g)
- 1 cup flour(125 g)
- ½ cup brown sugar(110 g)
- 1 tablespoon ground cinnamon
- In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
- Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
- In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
- Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
- Preheat the oven to 325˚F (160˚C).
- Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
- Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
- Bake for 30 minutes.
- Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
- Top the cheesecake with the crumble topping and bake for another 25 minutes.
- Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
- Low Carb Pumpkin Cheesecake Bars topped with Whipped Cream on a White Plate To determine when the cheesecake is 'ready' and ready to take out of the oven, gently shake or cut the baking dish and observe how the surface of the cheesecake moves. If the surface is shaking as a whole (think jello), then the cheesecake is set. If the surface does not move together as a whole and the center looks rather runny, the cheesecake is undefined.
- Enjoy! yummy !!
- Another option is to use a thermometer and remove the cheesecake when the center reaches 150 F. Note that cheesecakes never firm in the oven - hardening occurs as the cheesecake cools.
- Ovens can vary widely, so regularly watch the cheesecake as it bakes and remove it from the oven once it has set. I've tested this recipe at different oven temperatures ranging from 350 F to 400 F, but if your oven is running on the hot side, I recommend baking at 350 F or less.
- cover and place in the refrigerator, where they will last up to a week. I recommend making these bars ahead of time, as they are best after hardening overnight in the fridge.