keto pumpkin pie cheesecake Bars

by Tyleen Ehrhardt

This recipe includes 3 layers- the crust, a pumpkin filling, and a cheesecake swirl.  

Think of the intention you wish to invoke from each ingredient as you use them. You can use a sharp knife to carve symbols or sigils into the crust layer before you bake. I like to seal everything with a pentagram. Before putting the finished dessert into the oven for the final bake, I use a butter knife to carve the symbol into the pumpkin and cheesecake layer.

Crust Ingredients:

2 eggs

7 tbsp butter

¾ cup coconut flour

¼ cup monkfruit sweetener

2 tsp of vanilla

Method of Preparation:

Preheat oven to 350°F. 

Combine all ingredients in a food processor until a dough forms. 

Spread dough on a greased 9x13 pan and bake for 5-7 minutes.

Cheesecake Filling Ingredients:

8oz cream cheese°

¼ cup sour cream

2 large eggs

1 Tbsp vanilla (I love vanilla so I used a Tbsp, you can use less)

¼ cup  monkfruit sweetener

Method of Preparation:

Mix ingredients together in a food processor until smooth.   

Add the cheesecake layer on top of the cooked crust and bake at 350°F for 8 minutes. Remove from oven and let cool for 5 minutes. 

Pumpkin Filling Ingredients:

2 eggs

1 cup milk or heavy cream (depending your on calorie needs)

1-2 cups cooked pumpkin (approx. 1 small pumpkin roasted or you can used canned)

¼ cup monkfruit brown sugar sweetener

1 tsp of cinnamon*

½ tsp salt*

½ tsp of ginger*

¼ tsp of ground clove*

*Or you can use pumpkin pie spice

1 tsp of vanilla ( again here you can use more)

Method of Preparation:

Add the pumpkin layer on top of the cooled cheesecake and bake an additional 45-55 minutes at 350°F.

Remove from the oven and let cool completely before you enjoy- unless you are the kind of person that likes hot cheesecake, in that case, dig right in!