PUMPKIN SWIRL
CHEESECAKE BARS
A classic and delicious creamy cheesecake bar with a phenomenal firm
shortbread crust for the holidays made in a 9 x 13-inch (23 x 33 cm) dish. My husband enthusiastically said, “Jen, this
is the best cheesecake you have ever made!”
I topped mine with sweetened homemade Crème Fraiche
and a drizzle of low-carb pancake syrup, however, I think low-carb caramel
syrup would be good, too. Try this one
which has great reviews on Amazon, or make your own favorite low-carb caramel
sauce. I personally loved the maple pancake syrup flavor with the pumpkin...very good. I lined the dish with parchment paper, but I wouldn't do that in the future, so I've skipped that step!
Crust:
2 cups Gluten-Free Bake Mix 2, OR Grain-Free GF Bake Mix, (500
mL)
OR use 21/4 cups Keto Bake Mix, OR almond flour (560 mL)
PLUS 2 tbsp oat fiber (30 mL)
1/2 cup butter,
melted (125 mL)
sugar
1/8 tsp almond
extract (0.5 mL)
Filling:
32
oz regular cream cheese, softened (0.9 kg)
sugar
1/2 cup powdered sweetener of choice (125 mL)
4
eggs
1
tbsp vanilla extract (15 mL)
1
cup canned pumpkin (250 mL)
1
tsp cinnamon (5 mL)
1/2 tsp pumpkin
pie spice (2 mL)
Preheat the oven to 350°F (180°C).
Crust: In medium bowl, place Gluten-Free Bake Mix 2, OR alternative. In small bowl, combine melted
butter, liquid sweetener and almond extract.
Add to bake mix and mix well. In
a 9 x 13-inch (23 x 33 cm) dish drop blobs of
crust mixture and using a piece of plastic wrap press the crust out firmly and evenly. Bake 15 minutes or until the edges are just
turning golden.
Filling:
In bowl of mixer or food processor, combine
cream cheese, liquid sweetener, powdered sweetener, eggs and vanilla extract. Mix well until much lighter in texture and no
lumps remain. Pour half the cheesecake batter over the warm crust. In small bowl, combine pumpkin, cinnamon and
pumpkin pie spice. Whisk pumpkin mixture
into the other half of cheesecake batter and drop large blobs over the white
cheesecake layer. Use a knife to create
pretty swirls. Bake around 30 minutes
and if not yet set firmly throughout then bake in increments of 5 minutes.
Helpful Hints: Preferably bring cream cheese
and eggs to room temperature, however, if there isn’t any time, soften the
cream cheese in the microwave oven. If
you would prefer to have two layers to these bars, rather than swirled, you
will need to wait for the baking dish to cool down and then place in the freezer
until the cheesecake layer is firm enough to prevent the two layers from
combining.
Yield: 24 servings
1
serving/Keto Bake Mix
219.7
calories
6.5
g protein
19.5
g fat
0.2 g fiber
4.1/3.1 g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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