Tue. Jan 25th, 2022

    These simple Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make an important allergen-friendly dessert that everybody can get pleasure from.

    Pumpkin Cheesecake Bar on a plate topped with a scoop of vanilla ice cream
    These Pumpkin Cheesecake Bars are made in partnership with our pals at Bob’s Red Mill. Thank you for supporting the manufacturers that make CIK and our 1% initiative attainable.

    What’s higher than cheesecake? Not a lot in our opinion! One of our favourite creations to date are these Keto Pumpkin Cheesecake Bars that aren't solely low-carb however free from dairy and eggs making them fully vegan.

    We love this simple pumpkin dessert for fall

    These Pumpkin Cheesecake Bars have three scrumptious layers:

    1. caramel layer – that is based mostly on the caramel in our Keto Magic Bars.
    2. crust layer – graham cracker crust however gluten-free and low-carb utilizing Bob’s Red Mill’s Super-Fine Almond Flour!
    3. pumpkin layer – creamy deliciousness, made with both recent cooked pumpkin or canned pumpkin. Make certain to not use pumpkin pie filling as it is rather excessive in sugar.

    Wondering methods to make your individual pumpkin puree? Follow these steps:

    1. First, wash your baking pumpkin with water and pat dry.
    2. Preheat the oven to 400° F
    3. Using a pointy knife, minimize the pumpkin into quarters
    4. Scoop out the seeds (save them to make roasted pumpkin seeds!)
    5. Place the pumpkin cut-side down on the baking sheet and roast till the flesh is definitely pierced with a fork, about 45-60 minutes
    6. Scoop out the comfortable flesh and switch to a blender, mix till easy

    Storage: You can retailer your home made pumpkin puree within the freezer for as much as one 12 months or within the fridge for as much as one week. You can even can the pumpkin puree for a shelf-stable possibility!

    Ingredients in Pumpkin Cheesecake Bars

    Since these bars are plant-based there aren't any dairy elements like bitter cream or cream cheese. Don’t fear although, these bars style identical to conventional cheesecake simply made with vegetation. If you’d wish to prime them with some whip cream, make sure you use a coconut-based whipped topping to maintain this dairy-free.

    Caramel Layer 

    • ½ cup full-fat coconut milk
    • ⅓ cup vegan butter
    • ½ cup Swerve Brown Erythritol
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • ½ cup chopped or crumbled pecans

    Crust Layer

    • 1 1/2 cups Bob’s Red Mill Almond Flour
    • 1/4 cup vegan butter or coconut oil, very comfortable or melted
    • 2 tablespoons water 
    • 2 tablespoons granulated sweetener
    • 1 tablespoon floor flaxseed
    • Pinch of floor cloves and nutmeg

    Pumpkin Layer

    • 1.25 cups full-fat coconut milk 
    • 1 cup pumpkin puree
    • 1/2 cup macadamia nuts
    • 1/2 cup cashews
    • 1/2 cup + 2 tablespoons granulated sweetener (allulose works nice right here)
    • 2 tablespoons chia seeds
    • 2 tablespoons flaxseed
    • 1 tablespoon lemon juice
    • 1 tablespoon vanilla extract
    • 2 teaspoons pumpkin pie spice (or extra when you’d like)
    • ¼ teaspoon floor ginger
    • ⅛ teaspoon floor cardamom
    Pumpkin Cheesecake Bars

    How to make Pumpkin Cheesecake Bars

    Crust Layer:

    1. Preheat your oven to 325 levels Fahrenheit. In a small bowl, mix the bottom flaxseed and water and let it relaxation for five minutes so it kinds a gel-like consistency.
    2. In a bigger bowl, mix the butter, almond flour, sweetener, flax combination, and spices till a comfortable dough kinds.
    3. Spray a 10-inch cast-iron pan with just a little oil – we use an avocado oil spray. Press the almond flour dough into the pan in a uniform layer to make a flat crust.
    4. Prick a couple of holes in it with a fork. Place the pan within the oven and permit it to bake for 10-12 minutes. Remove the pan from the oven and permit the crust to chill.

    Caramel Layer:

    1. Place the coconut milk, butter, sweetener, vanilla and salt in a small cast-iron (or common) saucepan or pot and convey it to a boil on the stovetop over medium warmth. Reduce the warmth to medium-low and stir regularly because the combination bubbles and thickens. 
    2. Once the combination resembles a thick caramel sauce, take away it from the warmth and set it apart.

    Pumpkin Cheesecake Layer: 

    1. Place the macadamia nuts and cashews in a heat-safe mug. Cover them with boiling water and allow them to soften for about half-hour.
    2. Once the nuts have softened, drain them and place them in a high-speed blender with about ⅔ of the coconut milk, lemon juice and vanilla extract. Blend for 30-45 seconds or till very easy, then pour the cheesecake batter combination right into a bowl.
    3. To the blender, add the remaining coconut milk, pumpkin puree, sweetener, chia seeds, flaxseeds, and spices. Blend till easy and the flaxseed and chia seeds have been pulverized.
    4. Pour this combination into the identical bowl and blend along with a spoon or whisk till properly included. Taste and add extra spices if desired, or liquid monkfruit or stevia drops when you’d like a sweeter filling. Cover the bowl with plastic wrap and place it within the fridge to relax when you make the opposite elements of the bar.

    *Note: you probably have a really massive blender, be at liberty to mix all the pieces without delay collectively.

    Assemble:

    1. Once the crust has had 10-Quarter-hour to chill, pour the pumpkin combination on prime of it and unfold it out with a spatula so it's stage. Place the pan within the oven and permit it to bake for 55-60 minutes at 325 levels Fahrenheit.
    2. When it's accomplished, the highest ought to be springy however pretty agency and nonetheless flat. Try to take away the pan from the oven earlier than the filling puffs up, which normally occurs across the 60-minute mark. Allow the pan to completely cool.
    3. Once the bars have cooled and the caramel is now not sizzling (however nonetheless pourable), pour the caramel all around the pumpkin layer within the pan. You can absolutely cowl the bars or drizzle the caramel throughout. Sprinkle the crumbled pecans all around the prime. Immediately place the entire pan into the freezer and permit it to relax for at the least 4 hours.
    4. Remove the pan from the freezer and let it relaxation for a couple of minutes earlier than slicing into squares. Use a spatula to rigorously take away the sections from the pan. Top with a dollop of coconut whipped cream. We suggest storing the bars in an air-tight container within the freezer.
    Pumpkin Cheesecake Bar on a plate topped with a scoop of vanilla ice cream

    Key notes about this recipe:

    We suggest utilizing full-fat coconut milk in a can that incorporates guar gum. The texture of the milk with the gum works higher than coconut milks which might be simply coconut + water. If the can of milk is separated, place your complete contents of the can in a blender and mix till easy and each the water and cream parts of the can are mixed.

    The filling may be made a day forward of time when you’re in a time crunch. Just refrigerate the bowl as soon as the filling is ready and make the crust, caramel, and assemble the following day.

    Store the bars in an air-tight container within the freezer. They might maintain up okay within the fridge however we discover they style the most effective and keep agency within the freezer. Simply allow them to sit at room temperature for a couple of minutes earlier than consuming.

    cheesecake bars on a plate
    Pumpkin Cheesecake Bar on a plate topped with a scoop of vanilla ice cream
    Print

    Pumpkin Cheesecake Bars

    These simple Pumpkin Cheesecake Bars are low-carb, gluten-free, sugar-free, and plant-based! These make an important allergen-friendly dessert that everybody can get pleasure from.
    Course Dessert
    Cuisine American
    Keyword keto cheesecake
    Prep Time 20 minutes
    Cook Time 2 hours
    Chill 4 hours
    Total Time 6 hours 20 minutes
    Servings 16
    Calories 259kcal

    Ingredients

    Caramel Layer

    • ½ cup full-fat coconut milk
    • cup vegan butter
    • ½ cup Swerve Brown Erythritol
    • 1 teaspoon vanilla extract
    • Pinch of sea salt
    • ½ cup chopped or crumbled pecans

    Crust Layer

    • 1.5 cups Bob’s Red Mill Almond Flour
    • 1/4 cup vegan butter or coconut oil very comfortable or melted
    • 2 tablespoons water
    • 2 tablespoons granulated sweetener
    • 1 tablespoon floor flaxseed
    • Pinch of floor cloves and nutmeg

    Pumpkin Layer

    • 1.25 cups full-fat coconut milk
    • 1 cup pumpkin puree
    • 1/2 cup macadamia nuts
    • 1/2 cup cashews
    • 1/2 cup + 2 tablespoons granulated keto sweetener
    • 2 tablespoons chia seeds
    • 2 tablespoons flaxseed
    • 1 tablespoon lemon juice
    • 1 tablespoon pure vanilla extract
    • 2 teaspoons pumpkin pie spice or extra when you’d like
    • ¼ teaspoon floor ginger
    • teaspoon floor cardamom
    • Pinch of sea salt

    Instructions

    Crust Layer:

    • Preheat oven to 325° F. In a small bowl, mix the bottom flaxseed and water, let it relaxation for five minutes so it kinds a gel-like consistency.
    • In a bigger bowl, mix the butter, almond flour, sweetener, flax combination, and spices till a comfortable dough kinds.
    • Spray a 10-inch forged iron pan with cooking spray. Press the almond flour dough into the pan in a uniform layer. Prick a couple of holes in it with a fork. Place the pan within the oven and permit it to bake for 10-12 minutes. Remove the pan from the oven and permit the crust to chill.

    Caramel Layer:

    • Place the entire elements in a small cast-iron pot or pan and convey it to a boil. Reduce warmth to keep up a simmer, stirring regularly till the combination thickens right into a caramel sauce consistency. Remove from warmth and let cool.

    Pumpkin Layer:

    • Place the macadamia nuts and cashews in a warmth protected bowl. Cover with boiling water and allow them to soften for about half-hour.
    • Once the nuts have softened, drain them and place them in a excessive velocity blender with about ⅔ of the coconut milk, lemon juice and vanilla extract. Blend for 30-45 seconds or till very easy, then pour the combination right into a bowl.
    • To the blender, add the remaining coconut milk, pumpkin puree, sweetener, chia seeds, flaxseeds, and spices. Blend till easy and the flaxseed and chia seeds have been pulverized. Pour this combination into the identical bowl and blend along with a spoon or whisk till properly included. Taste and add extra spices if desired, or liquid monkfruit or stevia drops when you’d like a sweeter filling. Cover the bowl with plastic wrap and place it within the fridge to relax when you make the opposite elements of the bar.

    Assemble:

    • Once the crust has had 10-Quarter-hour to chill, pour the pumpkin combination on prime of it and unfold it out with a spatula so it's stage. Place the pan within the oven and permit it to bake for 55-60 minutes at 325° F. When it's accomplished, the highest ought to be springy however pretty agency and nonetheless flat. Try to take away the pan from the oven earlier than the filling puffs up, which normally occurs across the 60 minute mark. Allow the pan to completely cool.
    • Once the bars have cooled and the caramel is now not sizzling (however nonetheless pourable), pour the caramel all around the pumpkin layer within the pan. You can absolutely cowl the bars or drizzle the caramel throughout. Sprinkle the crumbled pecans all around the prime. Immediately place the entire pan into the freezer and permit it to relax for at the least 4 hours.
    • Remove the pan from the freezer and let it relaxation for a couple of minutes earlier than slicing into squares. Use a spatula to rigorously take away the sections from the pan to serve.

    Notes

    Please learn the publish above for useful suggestions and notes about this recipe

    Nutrition

    Calories: 259kcal | Carbohydrates: 9g | Protein: 5g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 58mg | Potassium: 167mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2566IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

    The publish Pumpkin Cheesecake Bars – Keto and Vegan Friendly appeared first on Cast Iron Keto.