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GF Sour Cream Pumpkin Cheesecake Bars

By

http://www.low-carb-news.blogspot.com/2014/10/sour-cream-pumpkin-cheesecake-bars.html

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Rate this recipe 4.5/5 (13 Votes)

Ingredients

  • Crust:
  • 1 cup Gluten-Free Bake Mix (250 mL)
  • 1 cup ground almonds (250 mL)
  • 1/4 cup powdered erythritol (60 mL)
  • 3/4 tsp salt (3 mL)
  • 1/2 cup butter, melted (125 mL)
  • Liquid sweetener (sucaralose or stevia) to equal 2 tsp (10 mL) sugar
  • 1 tsp vanilla extract (5 mL)
  • Filling:
  • 8 oz regular cream cheese (250 mL)
  • 3 eggs
  • 11/2 cups sour cream (375 mL)
  • 15-oz can pumpkin (425 g)
  • Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
  • 1/2 cup granulated erythritol (125 mL)
  • 11/2 tsp cinnamon (7 mL)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 tsp ginger (2 mL)
  • 1/4 tsp ground cloves (1 mL)
  • 1/4 tsp salt (1 mL)
  • For garnish:
  • Sweetened Whipped Cream

Details

Servings 36
Preparation time 10mins
Cooking time 65mins
Adapted from low-carb-news.blogspot.com

Preparation

Step 1

Preheat the oven to 350°F (180°C).

Crust: In medium bowl, combine Gluten-Free Bake Mix, ground almonds, powdered erythritol and salt. In small bowl, combine butter, liquid sweetener and vanilla. Press into 9 x 13-inch (2 L) casserole dish. Bake 12 to 15 minutes, or until turning brown at the edges.

Filling: In food processor or bowl with mixer, process cream cheese and eggs. Add sour cream; process. Add pumpkin, liquid sweetener, erythritol, cinnamon, vanilla, ginger, cloves and salt; process well. Pour over baked crust. Bake 30 to 40 minutes. Cool on wire rack. Refrigerate.


Garnish: Prepare whipped cream. Serve bars chilled.


Yield: 36 bars
1 bar
98.7 calories
2.7 g protein
8.7 g fat
0.5 g fiber

2.4 g net carbs

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