You can swap graham crackers for gingersnap cookies if preferred. Higher Protein – This healthy cheesecake recipe uses Greek cream cheese and Greek yogurt which increases the protein content without sacrificing flavor. With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. It's such a perfect dessert in holidays or any special occasions. Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze. What is important is the higher fiber, lower fat and higher protein content that makes up the calorie number. While desserts, in general, aren’t all the way healthy, these keto pumpkin cheesecake bars do offer some vitamins and minerals. Once the crust is fully cooled (this is to ensure the crust will not crack), pour the cheesecake filling over the crust and spread into an even layer. The mixture should … Make sure to spread the filling to cover the entire pan. Fall recipes. Crack the eggs into a separate bowl. Last Modified: October 30, 2020 by Dani. Because skinny & fit always tastes delicious. I prefer baking a pan of them, rather than cookies, because I am satisfied with a small piece. Preheat oven to 350ºF and line an 8×8 baing dish with parchment paper. In a large bowl, stir cream cheese until smooth. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. With any dessert, the best way to go about it is by only eating a piece or two, not the entire batch by yourself. https://thebestketorecipes.com/keto-pumpkin-cheesecake-bars Pumpkin recipes. Pumpkin Cheesecake Bars. Crack the eggs into a separate bowl. It is no secret that I love all things pumpkin! To make a pumpkin layer: In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon Cook and whisk every few minutes for 10 minutes Remove from the heat … With the added protein and beauty benefits, w… These gluten free pumpkin bars are brimming with heart-healthy fats from almond flour and nut butter. Add the sugar and cream together for about 1 minute. She lost 80 pounds in 2009 and has Hashimoto’s disease. Bake the cheesecake for 20-22 minutes or until set and the center barely moves when you give it a little shake. Sometimes I’m in the mood to get dressed up and sometimes I’m happy to put on some black ears and call myself a cat. If you want to keep the recipe gluten-free. Pour the pumpkin cheesecake filling on top of the plain cheesecake filling. Almond flour; Confectioners Keto sweetener such as Monkfruit or Swerve; Brown Sugar Keto sweetener such as Golden Monkfruit or Brown Sugar Swerve; Butter; Cream Cheese; Eggs; Vanilla Extract; Canned … But I find it hard to believe that they will ever last that long! They go well with fall weather when you want a small treat. Hungry for More? Holiday Cooking ; Pet Treats; 95 % would make again. I do not like precision or super time-intensive recipes, so you can rest assured this is a simple recipe. The texture will resemble wet sand. 3- heat all the filling ingredients in a saucepan over low heat for about 5-10 minutes until creamy. You always want higher protein in a recipe to maintain blood sugar and reduce cravings. … Frozen pumpkin cheesecake bars will last up to 3 months. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven. Then remove the bars from the freezer, wrap individually in aluminum foil or saran wrap to prevent freezer burn, and place into an air-tight container before putting back in the freezer. Transfer to the fridge to chill overnight, slice and enjoy. Preheat the oven to 325˚F (160˚C). Remove from the oven and set aside to cool 20 minutes. Add in egg, and beat one last time until the mixture is nice and fluffy. Mix in the cornstarch, cinnamon, nutmeg, ginger, and vanilla until combined. Servings 12. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates. I am bringing these to share with at a Young Life Capernaum movie night where I will have no leftovers at home. Subscribe to get insider tips delivered to your inbox! Remove from the oven and cool the bars at room temperature 20 minutes then chill in the freezer at least 2 hours before slicing into 12 bars and sprinkling with cinnamon as desired. These are a great holiday healthy dessert and a healthier option to many of the store bought cheesecakes. Healthy Pumpkin Cheesecake Bars is a low calorie cheesecake dessert recipe made higher protein and with a gluten free crust! Sugar: I recommend cane or coconut sugar. This has just 3 grams of sugar per bar. Add the eggs one at a time to the cream cheese, scraping the … Bars + Brownies, Dessert, Diet, Nut Free, Recipes, Video cheesecake, cream cheese, gingersnap cookies, pumpkin, pumpkin cheesecake, pumpkin puree. Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars. Making these pumpkin cheesecake bars seriously couldn’t be any easier! While the crust cools, prepare the cheesecake filling by adding the ingredients for the filling to a standing mixer or blender. And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates. I wanted to show how you can use collagen in just about anything. Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated. The crust is buttery and crunchy. They are super easy to make and everyone loves them! View Recipe: Satsuma Orange Cheesecake You might think it's impossible to lighten this creamy, rich dessert without compromising flavor. Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish. The total fat is 13 grams; however, only 2 grams is coming from saturated fat (the fat you always want lower). Healthy … 2- bake crust for 15 minutes. Nothing beats a good-for-you fall treat.. Frozen pumpkin cheesecake bars will last up to 3 months in the freezer (and actually taste pretty darn good frozen, just saying!). If you make these pumpkin cheesecake bars, be sure to leave a comment and star rating below letting me know how it turned out. This pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with cream cheese and pumpkin puree: it's creamy and rich. Bake the gluten-free pumpkin cheesecake bars for 60 minutes. Add ricotta cheese and pumpkin. ; Baking essentials: Eggs, vanilla extract, baking soda and salt. Just 10 min prep! Mix the crust ingredients in a bowl and spread the mixture into a thin layer on the bottom of the … Nutrition Facts. To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. For a full disclosure policy, visit my Policies. Spoon the pumpkin cheesecake mixture … https://realhealthyrecipes.com/recipes/gingersnap_pumpkin_cheesecake_bars Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)! Your email address will not be published. Healthy cream cheese frosting optional! Learn more about my weight loss programs HERE! Megan helps women over 35 lose weight. I wanted to show how you can use collagen in just about anything. They are super easy to make and everyone loves them! To eat, I recommend removing them from the freezer and placing in the refrigerator for 2-3 hours before enjoying. Both of these are very low in carbs and high in protein and healthy fats. Required fields are marked *. This healthy cheesecake recipe is a lighter version of cheesecake and here’s how we do that. Pumpkin Cheesecake Bars are one of the best dessert recipes for the winter months. 3.7g Net Carbs. Blend together. The best part is they’re healthy cheesecakes too! Make the crust. 1 of our Keto Pumpkin Bars is only 2.1 NET CARBS, making it the perfect low carb dessert or snack. This pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with cream cheese and pumpkin puree: it's creamy and rich. Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide! I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. Step 1: The Crust. If you want to freeze them as a whole block and not cut into pieces, follow the above instructions, but do not cut the bars into squares. Stir flour, butter, and 1/4 cup sugar together in a bowl until dough is well-blended. Please note that when you make substitutions to a recipe it will change the nutrition, calories, fat, carbohydrates and protein content. Let’s look at some of the vitamins and minerals that can be found in these cheesecake bars. 1- mix crust ingredients in bowl. Print. Moderation is key! Combine the ingredients for the crust then transfer to a baking pan then bake. These healthy pumpkin bars are a great keto-friendly option! Your feedback is so helpful for me and our Clean & Delicious community (thank you!). Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Add yogurt to the … Learn more about my weight loss programs HERE! This pumpkin cheesecake recipe was originally created in 2014 and since then hundreds of people have made and loved this recipe! They’re also naturally sweetened with maple syrup, and infused with nutrient-rich pumpkin puree. Either way, it’s delicious. for 12 bars. 2- bake crust for 15 minutes. Add softened coconut oil to the cookies and mix until blended well. Preheat the oven to 350 F. Prepare and 8-inch x 8-inch baking pan baking pan with parchment paper and set aside. Ingredients. The pumpkin cheesecake bars can stay in the freezer up to 30 days. First you make a graham cracker crust. Scrape the sides of the bowl and beat in yogurt. Greek yogurt helps to lighten the recipe and adds a bit of protein as well. Megan is a certified nutrition practitioner and author of the Low Calorie Cookbook. It's such a perfect dessert in holidays or any special occasions. This recipe is 188 calories per bar. Transfer 1 cup of the cheesecake batter to a small bowl and set aside. 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