27 Nov Low Carb Pumpkin Cheesecake Bars
What do you get when you cross pumpkin pie and cheesecake? These delicious low carb pumpkin cheesecake bars that's what!
Preheat oven to 350°F and liberally grease a 9 x 9 pan. Set aside.
In a medium bowl, beat butter until creamy.
Mix in flour, Fructevia and vanilla until well incorporated and dough starts to form.
Press dough into bottom of prepared pan, making an even layer that extends to all sides.
In a small bowl, whisk together flours, pumpkin pie spice and baking powder. Set aside.
In a large bowl, cream together butter, Erysweet and Fructevia.
Beat in egg, pumpkin and vanilla until fully incorporated.
Mix in dry ingredients and beat until blended together. Mixture will be spreadable but not pourable.
Spread mixture on top of crust layer.
In a medium bowl, beat cream cheese until creamy and smooth.
Mix in egg, vanilla and Fructevia. Beat until fully incorporated.
Spread mixture on top of pumpkin layer.
Place in preheated oven and bake for 25-30 minutes (or until toothpick inserted in the center comes out clean).
Ingredients
Directions
Preheat oven to 350°F and liberally grease a 9 x 9 pan. Set aside.
In a medium bowl, beat butter until creamy.
Mix in flour, Fructevia and vanilla until well incorporated and dough starts to form.
Press dough into bottom of prepared pan, making an even layer that extends to all sides.
In a small bowl, whisk together flours, pumpkin pie spice and baking powder. Set aside.
In a large bowl, cream together butter, Erysweet and Fructevia.
Beat in egg, pumpkin and vanilla until fully incorporated.
Mix in dry ingredients and beat until blended together. Mixture will be spreadable but not pourable.
Spread mixture on top of crust layer.
In a medium bowl, beat cream cheese until creamy and smooth.
Mix in egg, vanilla and Fructevia. Beat until fully incorporated.
Spread mixture on top of pumpkin layer.
Place in preheated oven and bake for 25-30 minutes (or until toothpick inserted in the center comes out clean).
