Gingerbread Pumpkin Cheesecake Bars
Gingerbread Pumpkin Cheesecake Bars
Ingredients
BAR LAYER
- 1 cup coconut flour sifted
- 100 g icing sugar sub 1/2 cup erythritol for Keto
- 1 Tbsp cocoa powder
- 1 ¼ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ½ cup coconut oil
- 2 eggs
- 2 tsps pure vanilla extract
CREAM CHEESE LAYER
- 220 g cream cheese softened at room temperature
- ½ cup pure pumpkin puree
- 1 egg
- 40 g icing sugar sub 1/4 cup erythritol for Keto
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
Instructions
- Preheat oven to 180C and lightly grease an 8×8-inch baking pan. Then whisk the dry ingredients for the bar layer together in a mixing bowl.1 cup coconut flour, 100 g icing sugar, 1 Tbsp cocoa powder, 1 ¼ tsp ground ginger, 1 tsp ground cinnamon, ½ tsp baking soda, ½ tsp salt, ¼ tsp ground nutmeg
- Add the oil, eggs, and vanilla to the bowl and mix together. The mixture will be stiff and crumbly; that is what you want it to look like.½ cup coconut oil, 2 eggs, 2 tsps pure vanilla extract
- Reserve 1 cup of the bar mixture for topping and press the remaining mixture into the prepared pan. Press down firmly and make sure the base layer is even. Set aside and make the cheesecake layer.
- Combine cheesecake layer ingredients and stir until smooth.220 g cream cheese, ½ cup pure pumpkin puree, 1 egg, 40 g icing sugar, ½ tsp ground cinnamon, ¼ tsp ground ginger, 1/8 tsp ground nutmeg
- Spread the cheesecake mixture over the base layer, spreading evenly.
- Top with the reserved 1 cup crumb mixture, then bake 25-30 minutes, until the cheesecake layer puffs slightly and begins to turn very light brown at the edges. Do not over-bake.
- Remove the bars from the oven and cool 1 hour at room temperature in the pan. Chill 2 hours in the refrigerator, then cut into 16 equally sized bars.
- Store leftovers in the refrigerator up to 1 week in an airtight container.
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