Pumpkin Cheesecake Bars (Edit recipe)

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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!

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 16

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Ingredients

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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
  1. Process your graham crackers until fine. Add with melted ghee and press down evenly into an 8x8 pan lined with parchment paper
  2. Bake at 350 for 8-9 min. Remove to cool slightly
  3. Use an electric hand mixer to combine cheesecake ingredients together. Set roughly 1/3 mixture aside and mix it with your pumpkin purée & spices
  4. Alternate layering the top of the graham crackers with cheesecake & pumpkin cheesecake globs, then swirl together with a knife
  5. 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
  6. Cut into 9 or 16 squares and enjoy!
  7. Keep stored in the fridge

Notes

Can replace butter with ghee or vegan butter

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
Baked Goods Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian

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