Pumpkin Cheesecake Bars

pumpkincheesecakebars Rich and creamy layered pumpkin cheesecake bars are the go-to dessert of the season. Every bite is exploding with flavour with a pumpkin spice and almond flour crust along with a layer of vanilla cheesecake and a layer of pumpkin cream cheese filling all made from the same batter.

Crust:
1½ cups almond flour (170 g)
¼ cup Erythritol Gold, firmly packed
¼ tsp. sea salt
½ tsp. Pumpkin Pie Spice
¼ cup butter, melted

Cheesecake Layer:
4 (8 oz) pkgs cream cheese, softened to room temperature (680 g)
1¼ cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)
3 large eggs, at room temperature
½ cup sour cream or Greek yogurt, at room temperature (120 g)
1 tsp. pure vanilla extract

Pumpkin Layer:
1 cup pure pumpkin purée
1½ tsp. Pumpkin Pie Spice

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3). Line a 9x9" baking pan with parchment paper.

Make the Crust:
In a medium bowl, combine the ingredients for the crust. Use the flat bottom of a measuring cup to pack down the crumbs in the prepared pan. Refrigerate until you are done making the filling.

Make the Filling:
In a large bowl, combine the cream cheese and sugar until creamy and lump free. Beat in the eggs one at a time, then sour cream and vanilla.

Remove the crust from the fridge and pour half of the cheesecake batter into the pan. Set aside.

To the remaining batter, add the pumpkin purée and pumpkin spice; beat until just combined.

Carefully pour the pumpkin layer on top of the plain cheesecake layer and bake for 40-50 minutes or until the center is just slightly jiggly.

Remove from the oven and cool for at least 2 hours then transfer to the refrigerator and refrigerate for at least 6 hours (best overnight) before slicing and serving.

Makes 12 servings.