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Once cooked the jam-like pears and crumble on these cheesecake bars are what make them unique and special. I love pears anytime and sometimes I overlook how great they can be in a dessert. Firm shortbread-style crust, creamy cheesecake filling with a tasty pear crumb topping.  Pears are a great immune system booster and also help prevent cancer.  They also contain quite a bit of fiber, which is always a good thing to keep the digestive tract healthy.  Cheesecakes are a great way to enjoy desserts and still stay on track, I find, because they are so satiating and are typically fairly low-carb, plus we don't worry about the fat so much.  Making cheesecake squares is even easier than baking a whole cheesecake, plus they freeze so nicely as well.

Thick Crust: (or use your favorite, substantial low-carb crust)
2 cups Gluten-Free Bake Mix 2, OR almond flour (500 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)

Cheesecake Filling:
24 oz cream cheese (750 g)
3 eggs
Liquid sweetener to equal 2/3  cup sugar (150 mL)
1/3  cup powdered erythritol OR allulose blend (75 mL)
11/tsp almond extract (7 mL)

4 small pears (16 oz, 454 g)
1 tsp lemon juice (5 mL)
2 tbsp powdered erythritol, OR allulose blend (30 mL)
2 tsp arrowroot powder, OR cornstarch (10 mL)
1 tsp cinnamon (5 mL)
1/4  tsp nutmeg (1 mL)

Streusel Topping:
1/cup Gluten-Free Bake Mix 2, OR almond flour (125 mL)
1/cup chopped pecans, optional (125 mL)
2 tbsp powdered erythritol, OR allulose blend (30 mL)
3 tbsp butter, melted (45 mL)
Liquid sweetener to equal 2 tbsp sugar, OR (30 mL)
  to taste


Thick Crust:  Preheat oven to 350°F (180°C).  In medium bowl, place Gluten-Free Bake Mix 2, OR almond flour.  In small bowl, combine melted butter and liquid sweetener.  Stir into dry ingredients and press crust in 9 x 13-inch (2 L) casserole dish.  Bake 15 minutes.

Cheesecake Filling:  In food processor, process cream cheese.  Add eggs one at a time; process.  Add liquid sweetener, powdered erythritol, OR allulose blend and almond extract; process.  Pour over baked crust.

Pears:  Peel and core pears.  Chop finely.  Sprinkle with lemon juice and toss.  In small bowl, combine erythritol, OR allulose blend, arrowroot powder, OR cornstarch, cinnamon and nutmeg.  Sprinkle over pears and toss.  Spoon evenly over cream cheese layer.

Streusel Topping:  In medium bowl, combine Gluten-Free Bake Mix, chopped pecans and powdered erythritol, OR allulose blend.  In small bowl, combine melted butter and liquid sweetener.  Stir into pecan mixture.  If it is too moist, add a little more bake mix.  Sprinkle evenly over pears.

Bake 40 minutes, or until set and the Streusel Topping is turning brown in places.

Yield:  25 servings
1 square
214.0 calories
5.6 g protein
18.5 g fat
5.9 g net carbs

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