Pumpkin Pie Cheesecake Bars

These Pumpkin Cheesecake Bars are everything you love about fall layered into one dreamy dessert! A buttery cinnamon shortbread crust is topped with a rich, creamy cheesecake layer and finished with a fluffy, warmly spiced pumpkin topping kissed with vanilla and a touch of blackstrap molasses. With three delicious layers in every bite, these decadent S treats are perfect for cozy autumn gatherings, holiday tables, or whenever that pumpkin cheesecake craving comes calling. This recipe is part of the Autumn's Recipe Reels Collection!

Cooking Method: Stove Top

Courses: Dessert, Snacks

Description

These Pumpkin Cheesecake Bars are everything you love about fall layered into one dreamy dessert! A buttery cinnamon shortbread crust is topped with a rich, creamy cheesecake layer and finished with a fluffy, warmly spiced pumpkin topping kissed with vanilla and a touch of blackstrap molasses. With three delicious layers in every bite, these decadent S treats are perfect for cozy autumn gatherings, holiday tables, or whenever that pumpkin cheesecake craving comes calling. This recipe is part of the Autumn's Recipe Reels Collection!

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 tsp 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
FOR THE SHORTBREAD BOTTOM LAYER
2
Preheat oven to 350°F.
3
Line an 8” by 8” pan lined with aluminum foil.
4
Melt butter.
5
In a small bowl, stir together almond flour, gentle sweet, cinnamon, and salt.
6
Pour butter into the dry mixture and stir with a fork until evenly mixed.
7
Spread evenly in the square pan and press firmly.
8
Bake 10-12 minutes. Cool on a wire rack.
9
FOR THE CHEESECAKE LAYER
10
In a medium-sized bowl, beat the cream cheese until smooth.
11
Add sour cream, Gentle Sweet, and vanilla. Beat until smooth.
12
Finally, add 2 eggs and beat till just blended.
13
Spread cheesecake filling evenly over the cooled shortbread layer.
14
Bake for 25 minutes. Cool on a wire rack.
15
FOR THE PUMPKIN LAYER
16
Separate eggs.
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
Cook mixture for 10 minutes, stirring occasionally.
19
Remove saucepan from heat. Stir in vanilla.
20
In a small saucepan, put very cold water. Sprinkle gelatin over the water and let set for 2-3 minutes.
21
Warm the saucepan of gelatin, over medium heat. Stir until dissolved.
22
Remove from heat and stir into pumpkin mixture.
23
In a large bowl, beat egg whites, Gentle Sweet, and a pinch of cream of tartar just until soft peaks form.
24
Fold into cooled pumpkin mixture until evenly blended.
25
Spread over the cheesecake layer and refrigerate for a minimum of 4 hours.
26
Remove cheesecake from pan, using foil to lift. Slice into 16 pieces.
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/