THE Premier Low-Carb store .. .. AND Meeting Place

Wednesday, October 15, 2014

SOUR CREAM PUMPKIN CHEESECAKE BARS




SOUR CREAM PUMPKIN CHEESECAKE BARS
Rich pumpkin bars, with a firm, thick crust that tastes high-carb.  These were super-good.  This recipe would feed a crowd.  You can certainly freeze these as well and have them more occasionally.  'Tis the season for pumpkin desserts and this one will definitely do you proud!  You use the whole can of pumpkin too, which is handy.  One can't really freeze canned pumpkin leftovers. Have you noticed that?  I'm always left with the dilemma of having to make another pumpkin dessert right away, if I don't use the whole can.  Do use the salt in the crust...it balances flavors....especially if you are using erythritol....if you are not, then add salt in a tiny amount rather....be careful, it could become too salty.

Crust:
1 cup Gluten-Free Bake Mix 2 (250 mL)
1 cup ground almonds (250 mL)  (You can use almond flour, but the crust is really special with homemade
  ground almonds)
1/4 cup powdered erythritol (60 mL)
3/4 tsp salt (3 mL)
1/2 cup butter, melted (125 mL)
Liquid sweetener (sucaralose or stevia) to equal 2 tsp (10 mL)
  sugar
1 tsp vanilla extract (5 mL)

Filling:
8 oz regular cream cheese (250 mL)
3 eggs
11/2 cups sour cream (375 mL)
15-oz can pumpkin (425 g)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup granulated erythritol (125 mL)
11/2 tsp cinnamon (7 mL)
1 tsp vanilla extract (5 mL)
1/2 tsp ginger (2 mL)
1/4 tsp ground cloves (1 mL)
1/4 tsp salt (1 mL)
For garnish:
Whipped Cream (sweeten it) 
 or my Creme Fraiche (I love this stuff...holds up so well...even as a frosting - instead of xanthan gum, you
 can use 1/2 tsp cornstarch or arrowroot powder - works fine - not quite as well as xanthan gum, but pretty 
 good...probably could use glucomannan powder also)

Preheat the oven to 350°F (180°C). 

Crust: In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, powdered erythritol and salt.  In small bowl, combine butter, liquid sweetener and vanilla.  Press into 9 x 13-inch (2 L) casserole dish.  Bake 12 to 15 minutes, or until turning brown at the edges.

Filling: In food processor or bowl with mixer, process cream cheese and eggs.  Add sour cream; process.  Add pumpkin, liquid sweetener, erythritol, cinnamon, vanilla, ginger, cloves and salt; process well.  Pour over baked crust.  Bake 30 to 40 minutes.  Cool on wire rack.  Refrigerate.  


Garnish:  Prepare whipped cream, OR Crème Fraiche, page___.  Serve bars chilled with a good dollop of either.


Yield:  36 bars
1 bar
98.7 calories
2.7 g protein
8.7 g fat
0.5 g fiber

2.4 g net carbs 


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 


No comments: