Pumpkin Cheesecake Bars

Ingredients

• 1 1/2 cups Almond flour
• 1/4 cup Gluten-free all-purpose flour blend
• 1/4 cup Brown sugar
• 6 tablespoons Melted butter
• 16 oz Cream cheese, softened
• 3/4 cup Granulated sugar
• 1 cup Pumpkin puree
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 1/2 teaspoons Pumpkin pie spice
• 1/4 teaspoon Salt
• 1/4 cup Sour cream
• 1/4 cup Chopped pecans or walnuts (optional)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.

2. 2

   In a medium bowl, combine almond flour, gluten-free flour, brown sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.

3. 3

   Bake the crust for 10-12 minutes, or until lightly golden.

4. 4

   While the crust is baking, prepare the cheesecake filling. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

5. 5

   Beat in pumpkin puree, eggs, vanilla extract, pumpkin pie spice, salt, and sour cream until well combined.

6. 6

   Pour the pumpkin cheesecake filling over the pre-baked crust. Sprinkle with chopped pecans or walnuts, if desired.

7. 7

   Bake for 25-30 minutes, or until the filling is set but still slightly jiggly in the center.

8. 8

   Turn off the oven and let the cheesecake bars cool completely in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

9. 9

   Once cooled, refrigerate for at least 2 hours before cutting into bars.

10. 10

    Lift the bars out of the pan using the parchment paper overhang and cut into squares. Serve chilled.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.