Pumpkin Cheesecake Bars
Recipe type: Dessert
  • 1-3/4 cups graham cracker crumbs - see below for homemade grain-free graham cracker crumbs
  • 1-1/3 cups xylitol
  • ½ cup butter melted butter (grass fed is best)
  • 1 package (8 ounces) cream cheese, softened
  • 4 eggs
  • 1 egg white
  • 1 can (15 ounces) pumpkin puree
  • ½ cup packed pseudo brown sugar - (not store bought brown sugar) made from ½ cup xylitol and 1 tablespoon of molasses
  • ½ cup milk of your choice (grass fed, coconut, almond)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • If you'd like to add homemade whipped topping click here
  • Graham Cracker Crumbs
  • 4 tablespoons melted butter
  • 1 tablespoons xylitol
  • 1½ cups almond flour
  • pinch of salt
  • 1 teaspoon cinnamon
  1. First make your graham cracker crumbs by mixing 4 tablespoons of melted butter, 1 tablespoon of xylitol, 1½ cups almond flour, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Press your graham cracker crumbs into a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, beat cream cheese and 1⅓ cup xylitol until smooth. Beat in 2 eggs. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool for 15 minutes.
  3. In a small bowl combine ½ cup xylitol and 1 tablespoon of molasses to create your brown sugar. In a large saucepan, combine the yolks, pumpkin, your homemade brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10 minutes or until mixture is thickened . Remove from heat.
  4. 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.
  5. In a large saucepan, combine egg white and 1 tablespoon of xylitol. Beat with a wire wisk 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.
Because of the 1 tbsp. Molasses this would be neither Phase I or Phase II.
Recipe by Eat Pray Get Well at https://eatpraygetwell.com/2017/10/20/pumpkin-cheesecake-bars/