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Pumpkin Pie Cheesecake Bars

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Description

Looking for something to whip up for your next festive feast? Why not combine two favorite desserts into one delicious treat?! These "Pumpkin Pie Cheesecake Bars" are delicious... add them to your fall baking plans!!

1 8x8 Square Pan

Ingredients
    For The Shortbread Bottom Layer
  • 2 cups almond flour
  • 1/4 cup TH Gentle Sweet Xylitol Free
  • 5 Tbs butter (salted)
  • 1/2 tsp cinnamon
  • 1 pinch TH Mineral Salt
    • For The Cheesecake Layer
  • 8 oz cream cheese (or 1/3 less fat cream cheese; softened)
  • 1/4 cup sour cream (full or reduced fat sour cream)
  • 3 Tbs TH Gentle Sweet Xylitol Free
  • 1/2 tsp TH Natural Burst Vanilla Extract
  • 2 egg (s)
    • For The Pumpkin Layer
  • 3 egg yolks (save the egg whites)
  • 1 1/2 cups pure pumpkin puree (canned)
  • 3 Tbs TH Gentle Sweet Xylitol Free
  • 1/2 cup unsweetened almond milk
  • 1 Tbs blackstrap molasses
  • 1/2 Tbs TH Mineral Salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp TH Natural Burst Vanilla Extract
  • 3 Tbs TH Just Gelatin
  • 1/4 cup water (very cold water)
  • 2 Tbs TH Gentle Sweet Xylitol Free
  • 3 egg white (s) (or 6 Tbsp cartoned egg whites)
  • 1 pinch cream of tartar
  • whipped cream (optional; see Recipe Notes below for ideas)
  • nutmeg (optional; see Recipe Notes below for ideas)
Instructions
  1. 1
    FOR THE SHORTBREAD BOTTOM LAYER
  2. 2
    Preheat oven to 350°F.
  3. 3
    Line an 8” by 8” pan lined with aluminum foil.
  4. 4
    Melt butter.
  5. 5
    In a small bowl, stir together almond flour, gentle sweet, cinnamon, and salt.
  6. 6
    Pour butter into the dry mixture and stir with a fork until evenly mixed.
  7. 7
    Spread evenly in the square pan and press firmly.
  8. 8
    Bake 10-12 minutes. Cool on a wire rack.
  9. 9
    FOR THE CHEESECAKE LAYER
  10. 10
    In a medium-sized bowl, beat the cream cheese until smooth.
  11. 11
    Add sour cream, Gentle Sweet, and vanilla. Beat until smooth.
  12. 12
    Finally, add 2 eggs and beat till just blended.
  13. 13
    Spread cheesecake filling evenly over the cooled shortbread layer.
  14. 14
    Bake for 25 minutes. Cool on a wire rack.
  15. 15
    FOR THE PUMPKIN LAYER
  16. 16
    Separate eggs.
  17. 17
    In a medium saucepan, over low heat, combine egg yolks, canned pumpkin, Gentle Sweet, molasses, almond milk, salt, pumpkin pie spice and cinnamon.
  18. 18
    Cook mixture for 10 minutes, stirring occasionally.
  19. 19
    Remove saucepan from heat. Stir in vanilla.
  20. 20
    In a small saucepan, put very cold water. Sprinkle gelatin over the water and let set for 2-3 minutes.
  21. 21
    Warm the saucepan of gelatin, over medium heat. Stir until dissolved.
  22. 22
    Remove from heat and stir into pumpkin mixture.
  23. 23
    In a large bowl, beat egg whites, Gentle Sweet, and a pinch of cream of tartar just until soft peaks form.
  24. 24
    Fold into cooled pumpkin mixture until evenly blended.
  25. 25
    Spread over the cheesecake layer and refrigerate for a minimum of 4 hours.
  26. 26
    Remove cheesecake from pan, using foil to lift. Slice into 16 pieces.
  27. 27
    Top with whipped cream and nutmeg.
Note

Whipping Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup TH Xylitol-free Gentle Sweet
  • 1 dash of TH Natural Burst Vanilla Extract

Place all ingredients in a bowl and whip on high speed until whipped cream consistency occurs.

Read it online: https://trimhealthymama.com/recipe/pumpkin-pie-cheesecake-bars/