Pumpkin Cheesecake Bars
pumpkin cheesecake bars made with a lusciously smooth maple pumpkin filling and a thick graham cracker crust
PREP TIME
20 minutes
COOK TIME
28 minutes
INGREDIENTS
—
Serves: 16
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
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with foil, leaving overhang.
- Mix graham cracker crumbs and melted butter until moistened. Press into pan and chill while preparing filling.
- Beat cream cheese, condensed milk, maple syrup, and sugar until creamy.
- Add egg, vanilla, and salt. Beat until combined, about 3 minutes.
- Divide batter in half. Stir pumpkin puree, cinnamon, and nutmeg into one half.
- Spoon plain and pumpkin batters alternately into crust. Swirl with a skewer and tap to remove bubbles.
- Bake 25–28 minutes until edges set and center slightly wobbly.
- Cool to room temp, then refrigerate at least 2 hours.
- Cut into 16 squares before serving. Clean knife between cuts for neat slices.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Baked Goods Coconut Free Dairy Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 0 |
| Fat: | 0 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 0 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.