Pumpkin Cheesecake Bars
CATEGORIES
INGREDIENTS
- Cooking Time: 1 hour
- Servings: 24
- Preparation Time: 30 minutes
- FOR THE CRUST:
- 2 cups almond flour
- 6 TBSP Kerrygold butter (melted)
- 2 TBSP powdered sugar substitute (I use Pyure)
- FOR THE FILLING:
- 32 oz cream cheese (room temperature)
- 1 1/2 cups powdered sugar substitute (I use Pyure)
- 4 eggs (room temperature)
- 8 oz canned pumpkin (I use Libby's)
- 2 tsp pumpkin pie spice
DIRECTIONS
- Preheat oven to 300 and line the bottom and sides of a 9x13 pan with parchment paper.
- Make the crust: Combine melted butter and powdered sugar substitute in a mixing bowl and stir together. Add almond flour, stirring until incorporated.
- Transfer the mixture to the baking dish. Press down along the bottom of the dish to form a flat and smooth crust.
- Bake the crust for 15 minutes at 300. Remove the crust from the oven and let it rest for 10 minutes while you work the filling.
- Preheat the oven to 350.
- Make the cheesecake and pumpkin layers: combine cream cheese and powdered sugar substitute in a large bowl. Use a hand mixer to beat on low speed until light and airy. Add eggs one at a time, beating them until combined. The resulting mix should be very fluffy and airy. Transfer about half of the mixture over the crust, spreading it evenly -- this becomes the cheesecake layer.
- Combine the remaining mixture with pumpkin puree, cinnamon, and pumpkin pie spice. Beat until smooth. Carefully scoop a small amount of pumpkin mixture over the cheesecake layer. Repeat to evenly distribute, using a rubber spatula to spread evenly.
- Bake at 350 until set, about 50 minutes. Ovens can vary, so it may take you less time. Frequently monitor the cheesecake and remove when done.
- Let the pumpkin cheesecake cool, then refrigerate overnight to harden before cutting into it.
- To serve, slice into bars and optionally top with a dollop of whipped cream.