Wednesday, October 16, 2019

PUMPKIN SWIRL CHEESECAKE BARS








PUMPKIN SWIRL CHEESECAKE BARS

A classic and delicious creamy cheesecake bar with a phenomenal firm shortbread crust for the holidays made in a 9 x 13-inch (23 x 33 cm) dish.  My husband enthusiastically said, “Jen, this is the best cheesecake you have ever made!”   I topped mine with sweetened homemade Crème Fraiche and a drizzle of low-carb pancake syrup, however, I think low-carb caramel syrup would be good, too.  Try this one which has great reviews on Amazon, or make your own favorite low-carb caramel sauce.  I personally loved the maple pancake syrup flavor with the pumpkin...very good.  I lined the dish with parchment paper, but I wouldn't do that in the future, so I've skipped that step!  

Crust:
   OR use 21/4 cups Keto Bake Mix (560 mL)
1/2 cup butter, melted (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup (125 mL)
  sugar
1/8 tsp almond extract (0.5 mL)
Filling:
32 oz regular cream cheese, softened (0.9 kg)
Liquid sweetener (sucralose or stevia) to equal 11/2 cups (375 mL)
  sugar
1/cup granulated erythritol  (125 mL)
4 eggs
1 tbsp vanilla extract (15 mL)
1 cup canned pumpkin (250 mL)
1 tsp cinnamon (5 mL)
1/2 tsp pumpkin pie spice (2 mL)

Preheat the oven to 350°F (180°C).

Crust:  In medium bowl, place Gluten-Free Bake Mix 2, OR alternative.  In small bowl, combine melted butter, liquid sweetener and almond extract.  Add to bake mix and mix well.  In a 9 x 13-inch (23 x 33 cm) dish drop blobs of crust mixture and using a piece of plastic wrap press the crust out firmly and evenly.  Bake 15 minutes or until the edges are just turning golden.

Filling:  In bowl of mixer or food processor, combine cream cheese, liquid sweetener, erythritol, eggs and vanilla extract.  Mix well until much lighter in texture and no lumps remain. Pour half the cheesecake batter over the warm crust.  In small bowl, combine pumpkin, cinnamon and pumpkin pie spice.  Whisk pumpkin mixture into the other half of cheesecake batter and drop large blobs over the white cheesecake layer.  Use a knife to create pretty swirls.  Bake around 30 minutes and if not yet set firmly throughout then bake in increments of 5 minutes.

Helpful Hints:  Preferably bring cream cheese and eggs to room temperature, however, if there isn’t any time, soften the cream cheese in the microwave oven.  If you would prefer to have two layers to these bars, rather than swirled, you will need to wait for the baking dish to cool down and then place in the freezer until the cheesecake layer is firm enough to prevent the two layers from combining.  

Yield:  24 servings
1 serving/Keto Bake Mix
219.7 calories
6.5 g protein
19.5 g fat
0.2 g fiber
4.1/3.1 g net carbs


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