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–+ servings

Gingerbread Pumpkin Cheesecake Bars

This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 151 calories, 13.7g fats, 2.4g net carbs, and 3.2g protein.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings 16 servings
Calories 151 kcal

Ingredients
  

Bar Layer:

  • 1 cup coconut flour sifted
  • ½ cup erythritol
  • 1 tablespoon unsweetened dark 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 egg
  • 2 teaspoon vanilla extract

Cream Cheese Layer:

  • 8 ounce cream cheese softened
  • ½ cup pumpkin puree
  • 1 large egg
  • ¼ cup erythritol
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger

Instructions
 

  • Preheat oven to 350F and lightly grease a baking pan. Whisk the dry ingredients for the bar layer together in a mixing bowl.
  • Add the coconut oil, eggs, and vanilla to the mixing bowl and combine. The bar mixture should be stiff and crumbly.
  • Press the dough into the prepared pan, reserving a portion for topping. Press down firmly and ensure that the base layer is even. Set aside.
  • Combine all of the cheesecake layer ingredients and stir until smooth.
  • Spread the cheesecake mixture evenly over the base layer. Top with the reserved crumb mixture. Bake for 25–30 minutes, until the cheesecake layer puffs slightly and begins to turn light brown at the edges. Do not overbake.
  • Remove the bars from the oven and let cool in the pan for 1 hour at room temperature.
  • Chill for 2 hours in the refrigerator before slicing.

Video

Nutrition

Calories: 151kcalProtein: 3.2gFat: 13.7g
Keyword simple & easy, vegetarian