Pumpkin Pie Cheesecake Bars2
Pumpkin Pie Cheesecake Bars2

Pumpkin Pie Cheesecake Bars

Recipes   Gluten Free     Seasonal     Sweets    


"Graham Cracker" Crust

  • 1 cup of Paleo Pamela’s Nut Blend
  • 1 cup almond flour
  • ½ cup Swerve, Confectioners
  • 6 TBS butter (melted)
  • 1 tsp cinnamon

Pumpkin Pie Cheesecake Filling

  • 4 (8 ounce) packages full-fat cream cheese, softened
  • (1) 15 ounce can pumpkin puree
  • 2/3 cup Swerve, Confectioners
  • 2/3 cup Brown Swerve, packed
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons bourbon (optional)
  • 3 large eggs plus 3 egg yolks, at room temperature
  • 1/2 tsp xanthan gum
  • 1 teaspoon pumpkin spice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
Pumpkin Pie Cheesecake Bars


"Graham Cracker" Crust

  1. Preheat oven to 325 degrees (F). Line a 9x13-inch baking pan with parchment paper, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and butter or spray lightly with nonstick baking spray. Set aside.
  2. In a large bowl combine the nut flours, Swerve, cinnamon, and butter and, using a fork, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared 9 X 13 pan.
  3. Bake the crust in preheated oven for 25 minutes. It will begin to brown on the edges. Remove the crust from the oven and set aside on a cooling rack until needed.
  4. Keep oven at 325 degrees.

Pumpkin Pie Cheesecake Filling

  1. With a stand mixer or in a large bowl using a hand held electric mixer, beat the cream cheese and pumpkin puree until completely smooth.
  2. Add both Swerves, vanilla, and bourbon (if using) and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
  3. Stir in the xanthan gum and spices, mixing just until combined.
  4. Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter.
  5. Pour filling on top of prepared crust, and spread evenly.
  6. Place the pan in the oven and bake for 35 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up as it cools.
  7. Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
  8. When you're ready to serve: use the parchment paper overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Dollop with whipped cream, and serve immediately.

Makes 24 bars. 

Pumpkin Pie Cheesecake Bars1
Nutrition Facts

Serving Size 1 bar

Servings 24

Calories 230
Total Fat 20g
Total Saturated Fat 10g
Cholesterol 90mg
Sodium 135mg
Total Carbs 19g
Dietary Fiber 3g
Sugars 3g
Added Sugar 0g
Swerve 13g
Protein 5g
Net Carbs: 3g