Pumpkin Cheesecake Bars (diabetic)
Printed from Inclusive Kitchen — Pumpkin Cheesecake Bars
Pumpkin cheesecake bars are a delightful treat that combines the rich, creamy texture of cheesecake with the warm, comforting flavors of pumpkin pie. Traditionally enjoyed during the fall, these bars have become a staple in many American households, especially around Thanksgiving. However, this diabetic-friendly version allows everyone to indulge without the guilt, thanks to smart ingredient swaps that keep sugar and carbs in check.
The base of these bars features a nutty crust made from almond flour and oats, providing a satisfying crunch while being lower in carbohydrates than traditional graham cracker crusts. The filling is a luscious blend of pumpkin puree, cream cheese, and spices, sweetened with a sugar substitute that doesn’t compromise on flavor. It’s like a hug from your grandma, but without the sugar crash afterward!
Baking these bars is a straightforward process that even novice bakers can master. The key is to ensure that the cream cheese is softened to room temperature, which helps achieve that velvety smooth texture. After baking, let the bars cool completely before slicing; this allows the flavors to meld beautifully. And remember, patience is a virtue, especially when it comes to desserts—after all, good things come to those who wait!
So, whether you’re looking to impress guests at a holiday gathering or simply want a sweet treat that aligns with your dietary needs, these pumpkin cheesecake bars are sure to please. They’re perfect for sharing, but you might want to keep a few for yourself—just in case someone tries to take the last piece. After all, who can resist a dessert that tastes this good and is good for you?
Ingredients
- 1.5 cups almond flour
- 0.5 cups rolled oats
- 0.5 cups unsalted butter
- 0.25 cups sugar substitute
- 8 ounces cream cheese
- 1 cups pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later. This will help prevent sticking and make cleanup a breeze.
- In a medium bowl, combine 1.5 cups of almond flour, 0.5 cups of rolled oats, and 0.25 cups of sugar substitute. Mix well to ensure even distribution of the sweetener.
- Melt 0.5 cups of unsalted butter in a small saucepan over low heat or in the microwave. Once melted, pour the butter into the dry ingredients and stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared baking pan to form an even crust. Use the back of a measuring cup to pack it down tightly; this will help it hold together during baking.
- Bake the crust in the preheated oven for 10 minutes, or until lightly golden. This step is crucial for developing a nice texture and flavor in the crust.
- While the crust is baking, prepare the filling. In a large mixing bowl, beat 8 ounces of softened cream cheese until smooth and creamy. This will help avoid lumps in your cheesecake.
- Add 1 cup of pumpkin puree, 2 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of pumpkin pie spice, and 0.25 teaspoons of salt to the cream cheese. Mix until fully combined and smooth.
- Once the crust is done baking, remove it from the oven and pour the pumpkin filling over the hot crust. Spread it evenly with a spatula to ensure every bite is delicious.
- Return the pan to the oven and bake for an additional 20 minutes. The filling should be set around the edges but slightly jiggly in the center.
- Turn off the oven and crack the door, allowing the bars to cool gradually for about 15 minutes. This helps prevent cracking in the filling.
- Remove the pan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 2 hours before slicing. Chilling enhances the flavors and makes cutting easier.
- Use the parchment overhang to lift the bars out of the pan. Slice into 12 squares and serve chilled or at room temperature. Enjoy your guilt-free indulgence!
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. They make a great snack or dessert option anytime!
- Feel free to garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving, if desired. Just remember, moderation is key!
Nutrition (per serving)
- Calories: 150
- Carbs g: 12
- Protein g: 4
- Fat g: 10
- Sugar g: 2
