Comments on Pumpkin Cheesecake Bars
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165 comments · 4.81 / 5 from 56 ratings
These are terrific. I love the simple crust, and they truly are better when refrigerated overnight. Even my family who are not gluten free enjoyed them.
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I must say that these were just so ding dang delicious!!! I’m not a fantastic baker but you upped my street cred with these babies! If we were wanting to up the pumpkin level in these, could I just add more pumpkin or would that mess with it setting up? Thank you for your input and for sharing this great recipe!!
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I'm glad to hear you enjoyed them so much, Maria :) I don't recommend adding more pumpkin puree because then the top layer wouldn't hold its form well -- might get too soft. For more pumpkin flavor, I'd add more homemade or store-bought pumpkin spices.
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These were a huge hit at Thanksgiving! Any recomendations for a Christmas flavor variation to the pumpkin?
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I'm wondering the same thing. I think I may omit the pumpkin and add eggnog spice instead?
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These are amazing! I've made them 3 times so far in past month for various parties and they're always a big hit. I brought them on Thanksgiving and everyone tried them and had no idea they were low carb, and couldn't believe it once I told them! Thank you so much for this recipe :)
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I'm hoping to make these for Christmas.... If I omit the pumpkin and just add eggnog spice.... Would it have enough moisture?
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The pumpkin puree adds a lot of volume compared to just eggnog spice, so I don't think that would work out because you would end up with a really short cheesecake. Might be hard to do layers with that.
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I made these at Thanksgiving and they were wonderful!! Thank you!
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Is there anyway to avoid using sugar at all? Thanks
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These bars don't use sugar; they use a sugar-free sweetener. If you meant skipping sweeteners altogether, I wouldn't recommend that because cheesecake without any sweetener tastes quite bad.
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Hi there,
The crust recipe doesn't seem to be big enough for the pan...ends up an extremely thin layer. Is that correct? I ended up using an 8 x 8 square pan and then using half the cream cheese recipe to adapt. Thanks for your input.
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Can you double check your measurements for the crust's ingredients? It should not be extremely thin.
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Mine ended up being super thin too. 2 cups blanched almonds?
Also seems to be too much filling. It’s on the endive of overflowing from the pan. Is the 32oz of cream cheese correct?
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Check that you're using almond flour, not just finely ground almonds. You may also see better results if you weigh your ingredients using a food scale if you have one. 2 cups of almond flour is equivalent to 8 ounces in weight. And yes the 32 ounces of cream cheese is correct.
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I have made this several times! It's everybody's favorite keto recipe! Thanks
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I froze these and they came out great... maybe even better frozen (almost like ice cream).
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Thanks for letting me know. I'll have to try freezing them next time :)
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Really good!!
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This was fabulous. It's the first dessert I've made since being on Keto that's tasted like a true dessert.
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Amazing!!!!!! One of our absolute favorite desserts. I’ve made the full recipe and I’ve also cut the recipe in half and baked in a pie pan. Both are amazing 🤤
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Can I use regular sugar? Granulated. If so how much? Thanks.
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Yes, you can. I would use 1 1/2 tbsp for the crust, and 1 cup for the filling.
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Can I use powdered Stevia instead of erythrotol, if so how much?
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Check your powdered stevia's packaging. Does it say how it measures compared to sugar? Erythritol is about 70% as sweet as sugar, for reference.
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