Comments on Pumpkin Cheesecake Bars
← Back to Pumpkin Cheesecake Bars
Discussion & ratings
165 comments · 4.81 / 5 from 56 ratings
Love this recipe and will definitely be making this for Thanksgiving dinner. I only made one slight change, I added 2Tbs of finely chopped pecans to the crust and the taste was delicious. I also halved the recipe. Thank you for sharing
Like (0)
Adding ground pecans is a fabulous idea. I'll try that for Thanksgiving this year. Thanks for sharing!
Like (0)
I made it with a pecan crust—they were amazing! Thanks for this recipe
Like (0)
I brown the almond flour and add 1 Tablespoon of ground flaxseed and 2 tablespoons of butter and a pinch of sweetener. Mix together and press into a pie pan. I bake it for 10 to 15 minutes if I'm making a no bake pudding fluff (pudding and heavy whipping cream) pie
Like (0)
Love this recipe! I have made several times over the last 3 to 4 weeks each time it is a little different but always good. I made a coconut flour crust as my daughter is allergic to nuts, but gets a thumbs up from my family!
Like (0)
oh man - these bars are SO good. and easy peasy to put together! I made ours using Lakanto Monk Fruit Golden sweetener for both the crust and the cheesecake (I just dissolved it into the butter before adding to the crust, and it blended very nicely into the cream cheese for the filling). It will be difficult not to make these every week this Fall - THANK YOU!!!
Like (0)
Can we sub Truvia for erythritol? Truvia is supposed to be twice as sweet as sugar. So, should the amout of Truvia be 1/2 the erythritol amount?
Like (0)
Halving the erythritol is a good start. If it's powdered rather than granulated, that helps as well. You can use a nutribullet or other small blender to powder the sweetener. You can also try tasting the batter to see if it's sweet enough, and adjust as needed.
Like (0)
Can you use any other type of sweetener?
Like (0)
An alternate sweetener needs to be dry not liquid, powdered (confectioners) not granulated, and amount converted so it provides the same sweetness.
Like (0)
Can I use Swerve?
Like (0)
Absolutely :)
Like (0)
Hi! I really would like to make this recipe for thanksgiving but I’m hoping that you can help me out with conversions to a different sweetener, i.e. confectioners, as you suggested. I am allergic to any sweetener that is not actual sugar. Yes, all of them. Any help you could give me would be greatly appreciated.
Like (0)
I'm guessing you're using sugar since you're allergic to everything else? For confectioners sugar, use 1-2 tablespoons of it in place of the erythritol in the crust. In the filling, use 1 - 1.5 cups, depending on how sweet you like these treats to be. If you're the type who likes to taste the batter before baking, I would do a taste test (before adding pumpkin puree) to make sure it's the right amount of sweetness before baking. If not, add a little more and re-mix.
Like (0)
Just to make sure I follow the recipe correctly - I use powdered (like confectioners) sweetener and not “powered” the super concentrated sweetener??
Like (0)
You use powdered, as in confectioners, or you can powder granulated sweeteners using a small blender like a nutribullet.
Like (0)
I LOVE this recipe. I accidentally put a little more than half of the cream cheese batter in first before the pumpkin, but it still came out wonderfully. I love the almond crust part and will definitely be using that for other recipes for a bar crust.
This hit the spot for sure and I was shocked out how delicious it tasted. And the best part is that I had NO heartburn!! Normal pumpkin pie gives me heartburn, but the pumpkin on this did not at all.
Thank you for this recipe!!!!
Like (0)
This recipe was so good! The only problem I had was that the crust completely separated from the bar, but that’s ok, less net carbs right LOl.
Like (0)
Do you bake the cheesecake layer at all before putting the pumpkin layer on top?
Like (0)
You don't bake the cheesecake layer before putting the pumpkin layer on top.
Like (0)
I made this and decorated each square w Halloween decorations which are not sugar free. I wish I could attach a picture to show you. Your cheesecake squares look great decorated for Halloween! And the cheesecake was perfect! I followed it exactly but ran out of about 1/4 cup of almond flour so had to fill it w gluten free flour. It still turned out great! Looks so festive! Thank you!
Like (0)
Oh I'd love to see yours, Minh. If you use Instagram, you can post it on your account and tag me. Or you can email your photo to me at julia@savorytooth.com.
Like (0)
I made this and just HAD to sneak a piece before letting it set overnight. All one consistency. I'm such a cheater and impatient baker. One thing I found curious was that it puffed up like a souffle then dropped. Did I mix too much?
Like (0)
It's possible that you over-mixed. When you add the eggs one at a time, beat on low speed for about 30 seconds each. You want to beat until it's just combined, and not more. I should probably clarify this in the post :) Hope you enjoy these bars once they're chilled!
Like (0)