Pumpkin Cheesecake Bars (Edit recipe)

With a buttery graham cracker crust and a smooth melt in your mouth cheesecake, these are sure to impress anyone in your life! They're gluten free, and higher protein than traditional cheesecake, too!

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	256
Fat:	13 g
Carbohydrates:	32 g
Protein:	4 g
Cholesterol:	12 g
Sodium:	194 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by colleenshealthylife

View original recipe

Serves: 16

Ingredients

2 cups Graham Crackers, Gluten free, finely crushed
6 Tbsp Salted Butter
16 oz Full Fat Cream Cheese
.5 cup Plain Greek Yogurt
2 whole Eggs
0.5 cup Cane Sugar, Organic
1 cup Pumpkin Purée
0.5 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process your graham crackers until fine. Add with melted ghee and press down evenly into an 8x8 pan lined with parchment paper
Bake at 350 for 8-9 min. Remove to cool slightly
Use an electric hand mixer to combine cheesecake ingredients together. Set roughly 1/3 mixture aside and mix it with your pumpkin purée & spices
Alternate layering the top of the graham crackers with cheesecake & pumpkin cheesecake globs, then swirl together with a knife
Bake for about 30 minutes, until edges are set but the center still slightly jiggles. Allow to cool slightly. Then place in the fridge for 8 + hours or overnight before slicing
Cut into 9 or 16 squares and enjoy!
Keep stored in the fridge