Pumpkin Cheesecake Bars
Why I Love This Recipe
Recipe from Savory Tooth
Ingredients You'll Need
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
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.