Comments on Pumpkin Cheesecake Bars
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165 comments · 4.81 / 5 from 56 ratings
The carbohydrate nutritional values are grossly incorrect!!!! I was so excited to try these and was horrified when I entered the recipe into my food tracker. Your recipe says there are 2.5 net carbs but it actually comes out to 17.6 net carbs. The sweetener I used and the sweetener you linked to the recipe are both 6g carbs per tsp. There are 78 tsp of seeetener in the entire recipe. 6 carbs per tsp is 468 carbs for the whole recipe. 24 servings means 19.5 total carbs from the sweetener alone. I’m glad I only ate one but REALLY upset that I wasted time, money, resources, and excitement on these. Tasty, yes. Low carb/keto, not even close.
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You need to subtract sugar alcohols like erythritol. Erythritol, like fiber, can't be digested by the body. You should be calculating net carbs, which is equal to total carbs minus sugar alcohols and fiber.
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Angie,
Hope you see the above comment before throwing out your pumpkin bars! Make sure you’re also subtracting Erythritol as said above.
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You have to minus the sugar alcohol and minus the fiber. It's very important to learn all the facts on reading nutritional labels. I went through the same thing when I first started the keto diet. You'll get the hang of it. Best of wishes to you.
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That's embarrassing. Lol
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😂😂😂😂😂😂🤪🤪🤪🤪🤪don’t know how to count carbs lol you crack me up Angie
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I double layered the cheese cake filling. Was delish. Ty.
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I made this for our Halloween party and it was a big success. I didn't expect so many compliments on the pumpkin squares. I usually make a pumpkin cheesecake loaded with sugar but this was a great alternative for my keto diet. I did substitute the 100 percent erythritol with a 50-50 combination of xylitol and erythritol with a dash of powdered stevia. I also added 1/4 cup toasted chopped walnuts to the crust like my old pumpkin cheesecake recipe. I can't wait to make this again!
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Can this recipe be halved?
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That should work, using an 8x8 inch pan.
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Do you think it would make any difference if I used a round spring form pan to make it more tradionally shaped??
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What's the volume of your springform pan? It should be comparable to the 9x13 pan used here, otherwise you'll need to adjust the amount.
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I cut the recipe in half and it worked beautifully. These are delish! Yum! But I have to confess, we ate some in bed watching tv before they were chilled. Highly recommend!
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I’d like to try making this as an actual cheesecake in the IP. Any chance you could recommend how to adjust the cooking instructions? This will be my first cheesecake in the IP, but I’ve heard such good things so I’m excited to try one. Would you recommend pre-baking the crust in the oven, first so it’s crispier? Thanks!! :)
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Actually I have recipes for making cheesecake in the IP. And one of them is pumpkin :) Here are the links: https://www.savorytooth.com/instant-pot-pumpkin-cheesecake/ and https://www.savorytooth.com/instant-pot-cheesecake/
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Thank you so much!
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Can I do this without the parchment paper? I assume the prch paper is for easy removal if you’re cutting into bars before serving (like in the lovely pics of bars above). I’d like to leave in the baking dish & serve sorta like a cake or cobbler.
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That makes sense. Might still be good to grease the baking dish. Use a cooking spray or rub some butter along the bottom and sides.
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Can I substitue the erythirol sweetener with another type...truvia or stevia and if so what would the ratio be?
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Erythritol is about 70% as sweet as sugar. How does your preferred sweetener's sweetness compare to sugar (check its packaging)? With that information, you can make the conversion to figure out how much to use. Note that I use powdered, not granulated.
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Is it necessary to use powdered? I have granulated so I'm just wondering if it would be okay to use that instead of buying powdered. Thanks
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You're using erythritol, not an erythritol blend like Swerve or Lakanto, right? If so, yes I recommend powdering it because it affects the provided volume measurements and erythritol granules are on the larger side. The larger granules don't mix into the batter as well, sometimes resulting in crystallization and a cooling "crunch." You can powder it using a small blender.
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Do you think I could make these in muffin tins?
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Yes, that would work. You'll have to adjust the baking time accordingly.
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Very good
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