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Ingredients
Gluten Free Cinnamon Crust
- 1 ½ cup Pamela’s GF Nut Flour Blend
- 1 cup almond flour
- 2/3 cup Swerve, Confectioners
- 10 tablespoons butter, melted (can also use coconut oil)
- 1 teaspoon ground cinnamon
Pumpkin Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup Swerve, Confectioners
- 1 tsp pure vanilla extract
- 2 eggs (room temperature)
- 1 cup canned pumpkin
- 2 teaspoons pumpkin spice

Instructions
Gluten Free Cinnamon Crust
- Preheat oven to 325 degrees
- Mix Pamela’s flour blend, almond flour, Swerve, melted butter, and cinnamon until well blended. Press mixture into buttered or parchment paper lined 9 X 13 casserole dish.
- Bake for 15-17 minutes. Edges will slightly brown.
- Let cool before adding filling on top.
Pumpkin Cheesecake Filling
- Change oven temperature to 350 degrees
- In the bowl of an electric mixer, combine softened cream cheese, 3/4 cup Swerve and vanilla until well blended
- Add eggs and mix just until eggs are incorporated
- Mix 1/4 cup Swerve, pumpkin and pumpkin spice into a separate bowl. Take pumpkin mix and place dollops on the cooled crust
- Pour cheesecake filling evenly over the cooled crust. Cut through batter several times with a knife to create marbleized effect (pumpkin will begin to look swirled)
- Bake for 40- 45 minutes or until center is set
- Bring to room temperature and serve
- You can also refrigerate the bars overnight. But, let them sit out for about 30 minutes before serving.
Makes 20 servings.

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Nutrition Facts Serving Size 1 square Servings 20 |
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Calories 220 |
Total Fat 20g |
Total Saturated Fat 9g |
Cholesterol 55mg |
Sodium 85mg |
Total Carbs 19g |
Dietary Fiber 3g |
Sugars 2g |
Added Sugar 0g |
Swerve 13g |
Protein 4g |
Net Carbs: 3g |