PEAR CRUMB CHEESECAKE BARS

PEAR CRUMB CHEESECAKE BARS

I love pears anytime and sometimes I overlook how great they can be in a dessert. Firm shortbread-style crust, creamy cheesecake filling with a tasty pear crumb topping.  Pears are a great immune system booster and also help prevent cancer.  They also contain quite a bit of fiber, which is always a good thing to keep the digestive tract healthy.  Cheesecakes are a great way to enjoy desserts and still stay on track, I find, because they are so satiating.  Making cheesecake squares is even easier than baking a whole cheesecake, plus they freeze so nicely as well.

Thick Crust: (or use your favorite, substantial low-carb crust)

2 cups Gluten-Free Bake Mix (500 mL)

6 tbsp butter, melted (90 mL)

Liquid sweetener to equal ¹/₂  cup (125 mL)

  sugar

Cheesecake Filling:

24 oz cream cheese (750 g)

3 eggs

Liquid sweetener (sucralose or stevia) to equal ²/₃  cup sugar (150 mL)

¹/₃  cup powdered erythritol (75 mL)

1¹/₂  tsp almond extract (7 mL)

Pears:

4 small pears (16 oz, 454 g)

1 tsp lemon juice (5 mL)

2 tbsp powdered erythritol (30 mL)

2 tsp cornstarch (10 mL)

1 tsp cinnamon (5 mL)

¹/₄  tsp nutmeg (1 mL)

Streusel Topping:

¹/₂  cup Gluten-Free Bake Mix (125 mL)

¹/₂  cup chopped pecans, optional (125 mL)

2 tbsp powdered erythritol (30 mL)

3 tbsp butter, melted (45 mL)

Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar, OR (30 mL)

  to taste

Thick Crust:  Preheat oven to 350°F (180°C).  In medium bowl, place Gluten-Free Bake Mix.  In small bowl, combine melted butter and liquid sweetener.  Stir into bake mix and press crust in 9 x 13-inch (2 L) casserole dish.  Bake 15 minutes.

Cheesecake Filling:  In food processor, process cream cheese.  Add eggs one at a time; process.  Add liquid sweetener, powdered erythritol and almond extract; process.  Pour over baked crust.

Pears:  Peel and core pears.  Chop finely.  Sprinkle with lemon juice and toss.  In small bowl, combine erythritol, cornstarch, cinnamon and nutmeg.  Sprinkle over pears and toss.  Spoon evenly over cream cheese layer.

Streusel Topping:  In medium bowl, combine Gluten-Free Bake Mix, chopped pecans and powdered erythritol.  In small bowl, combine melted butter and liquid sweetener.  Stir into pecan mixture.  If it is too moist, add a little more bake mix.  Sprinkle evenly over pears.

Bake 40 minutes, or until set and the Streusel Topping is turning brown in places.

Yield:  25 servings

1 square

214.0 calories

5.6 g protein

18.5 g fat

5.9 g net carbs

SEE our beautiful coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,  the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks  This useful collection of cookbooks is expected to sell out and they will never be reprinted again.  Limited stocks, so get yours while you can!  KINDLE set available!

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