Pumpkin Cheesecake Bars
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!
Ingredients
- 2 cups2 cups2 cups Graham Crackers, Gluten free, finely crushed
- 6 Tbsp6 Tbsp6 Tbsp Salted Butter
- 16 oz16 oz16 oz Full Fat Cream Cheese
- .5 cup.5 cup.5 cup Plain Greek Yogurt
- 2 whole2 whole2 whole Eggs
- 0.5 cup0.5 cup0.5 cup Cane Sugar, Organic
- 1 cup1 cup1 cup Pumpkin Purée
- 0.5 tsp0.5 tsp0.5 tsp Pumpkin Pie Spice
- 1 tsp1 tsp1 tsp Ground Cinnamon
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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
Notes
Can replace butter with ghee or vegan butter
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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