Ingredients
Gluten Free Cinnamon Crust
1 ½ cup Pamela’s GF Nut Flour Blend
1 cup almond flour
2/3 cup Swerve, Confectioners
10 tablespoons butter, melted (can also use coconut oil)
1 teaspoon ground cinnamon
Pumpkin Cheesecake Filling
16 ounces cream cheese, softened
1 cup Swerve, Confectioners
1 tsp pure vanilla extract
2 eggs (room temperature)
1 cup canned pumpkin
2 teaspoons pumpkin spice
Instructions
Gluten Free Cinnamon Crust
Preheat oven to 325 degrees F. Mix Pamela’s flour blend, almond flour, Swerve, melted butter, and cinnamon until well blended. Press mixture into buttered or parchment paper lined 9 X 13 casserole dish. Bake for 15-17 minutes. Edges will slightly brown. Let cool before adding filling on top.
Pumpkin Cheesecake Filling
Change oven temperature to 350 degrees F. In the bowl of an electric mixer, combine softened cream cheese, 3/4 cup Swerve and vanilla until well blended. Add eggs and mix just until eggs are incorporated. Mix 1/4 cup Swerve, pumpkin and pumpkin spice into a separate bowl. Take pumpkin mix and place dollops on the cooled crust. Pour cheesecake filling evenly over the cooled crust. Cut through batter several times with a knife to create marbleized effect (pumpkin will begin to look swirled). Bake for 40- 45 minutes or until center is set. Bring to room temperature and serve. You can also refrigerate the bars overnight, but let them sit out for about 30 minutes before serving.
Makes 20 servings.
Nutrition Facts: Serving Size 1 square Servings 20
Calories 220, Total Fat 20g, Cholesterol 55mg, Sodium 85mg, Total Carbs 19g, Dietary Fiber 3g, Sugars 2g, Added Sugar 0g, Swerve 13g, Protein 4g, Net Carbs: 3g