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Pumpkin Cheesecake Bars

Written by Erin Porter

pumpkin cheesecake bars

These Pumpkin Cheesecake Bars take some patience to make, but if you find yourself with time on your hands and love to bake they are so well worth it!  All of my recipes are 100% sugar free with the exception of this one.  I added one tablespoon of molasses in order to make the homemade brown sugar.  That would add 11 grams of sugar.  That is to the ENTIRE recipe not per serving.  Enjoy!

Pumpkin Cheesecake Bars

Erin Porter
Try these scrumptious low sugar Pumpkin Cheesecake Bars.
Course Desserts

Ingredients
  

  • 1-3/4 cups Graham cracker crumbs (see below for homemade grain-free graham cracker crumbs)
  • 1-1/3 cups Xylitol
  • 1/2 cup Melted butter (grass fed is best)
  • 8 oz Cream cheese (softened)
  • 4 Eggs
  • 1 Egg white
  • 15 oz Pumpkin puree
  • 1/2 cup Packed pseudo brown sugar (not store bought brown sugar made from 1/2 cup xylitol and 1 tablespoon of molasses)
  • 1/2 cup Milk (grass fed, coconut, almond)
  • 1/2 tsp Salt
  • 1/2 tsp Ground cinnamon
  • 1 Envelope unflavored gelatin
  • 1/4 cup Cold water

Graham Cracker Crumbs

  • 4 tbsp Melted butter
  • 1 tbsp Xylitol
  • 1 1/2 cups Almond flour
  • pinch Salt
  • 1 tsp Cinnamon

Instructions
 

Graham Cracker Crumbs

  • First make your graham cracker crumbs by mixing 4 tablespoons of melted butter, 1 tablespoon of xylitol, 1 1/2 cups almond flour, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon.
  • Press your graham cracker crumbs into a greased 13-in. x 9-in. baking dish.

Cheese Cake Bar

  • In a small bowl, beat cream cheese and 1 1/3 cup xylitol until smooth.
  • Beat in 2 eggs and pour into crust.
  • Bake at 350° for 20-25 minutes or until set. Cool for 15 minutes.
  • In a small bowl combine 1/2 cup xylitol and 1 tablespoon of molasses to create your brown sugar.
  • In a large saucepan, combine the yolks, pumpkin, the homemade brown sugar, milk, salt and cinnamon.
  • Cook and stir over low heat for 10 minutes or until mixture is thickened . Remove from heat.
  • In a small saucepan, pour plain gelatin over cold water and let stand for 1 minute.
  • Heat over low heat, stirring until gelatin is dissolved.
  • Stir into pumpkin mixture and set aside.
  • In a large saucepan, combine egg white and 1 tablespoon of xylitol.
  • Beat with a wire whisk for 5 minutes while on low heat.
  • Remove from heat and pout into pumpkin mixture. Spread evenly over cream cheese layer.
  • Cover and refrigerate for at least 3 hours.
  • Top with Homemade whip cream if desired.

Notes

Because of the 1 tbsp. Molasses this would be neither Kaufmann 1 Diet (Kaufmann Phase I) or Kaufmann 2 Diet (Kaufmann Phase II).
If you'd like to add homemade whipped topping click here

 


Erin Porter
Erin Porter
I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed.

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About Erin

I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout. 

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