Gingerbread Pumpkin Cheesecake Bars

Name: Gingerbread Pumpkin Cheesecake Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 serving
Ingredients: 1 cup coconut flour; ½ cup erythritol; 1 Tablespoon unsweetened baking cocoa powder; 1 ¼ teaspoon ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon ground nutmeg; ½ cup coconut oil; 2 large eggs; 2 teaspoons pure vanilla extract; 8 ounces cream cheese; ½ cup pure pumpkin puree; 1 large egg; ¼ cup erythritol; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; Pinch of ground nutmeg

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
16
Calories
159 kcal

Gingerbread Pumpkin Cheesecake Bars

Iris Warren

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This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 154.94 Calories, 14.09g Fats, 2.53g Net Carbs, and 3.21g Protein.

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Ingredients

Servings

Bar layer:

1 cup coconut flour sifted
½ cup erythritol
1 Tablespoon unsweetened baking cocoa powder
1 ¼ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup coconut oil
2 large eggs
2 teaspoons pure vanilla extract

Cream cheese layer:

8 ounces cream cheese softened at room temperature
½ cup pure pumpkin puree
1 large egg
¼ cup erythritol
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg

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Instructions

Preheat oven to 350F and lightly grease an 8x8-inch baking pan. Then whisk the dry ingredients for the bar layer together in a mixing bowl.
Add the oil, eggs, and vanilla to the bowl and mix together. The mixture will be stiff and crumbly; that is what you want it to look like.
Reserve 1 cup of the bar mixture for topping and press the remaining mixture into the prepared pan. Press down firmly and make sure the base layer is even. Set aside and make the cheesecake layer.
Combine cheesecake layer ingredients and stir until smooth.
Spread the cheesecake mixture over the base layer, spreading evenly.
Top with the reserved 1 cup crumb mixture, then bake 25-30 minutes, until the cheesecake layer puffs slightly and begins to turn very light brown at the edges. Do not over-bake.
Remove the bars from the oven and cool 1 hour at room temperature in the pan. Chill 2 hours in the refrigerator, then cut into 16 equally sized bars.
Store leftovers in the refrigerator up to 1 week in an airtight container.