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Pumpkin Cheesecake Bars Recipe

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This recipe for Pumpkin Cheesecake Bars, by , is from Keto, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kim Knight

Category:
Category:

Ingredients:  
Ingredients:  
Almond Pecan Crust
* 1.5 cups almond flour
* 1/2 cup salted pecans
* 4 tbsp butter
* 3 tbsp Granular Monk Fruit Erythritol
Keto Cheesecake Layer
* 8 oz cream cheese
* 1/4 cup sour cream
* 2 large eggs
* 1 tsp vanilla
* 1/4 cup Granular Monk Fruit Erythritol
Pumpkin Pie Layer
* 1/4 cup salted butter
* 2/3 cup Keto Brown Sugar Replacement
* 1/3 cup heavy cream
* 1/2 cup pumpkin puree
* 1.5 tsp pumpkin spice
* 1 egg
* 1 tsp vanilla extract
* 2 tsp brandy optional

Directions:
Directions:
* Preheat the oven to 350

* Mix all of the ingredients for the crust in a blender or bowl. 

* Use a rubber spatula to press the crust down into the square pan
* Cook crust for 5 minutes and remove it from the oven
* Mix cheesecake layer by adding all of the ingredients to a stand mixer

* Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes

* Mix all of the ingredients for the pumpkin pie layer
* Add it to the top of the cheesecake layer
* Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.

* Allow the dessert to cool. Refrigerate it for at least 4 hours.

 

 

 

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