Comments on Pumpkin Cheesecake Bars
← Back to Pumpkin Cheesecake Bars
Discussion & ratings
165 comments · 4.81 / 5 from 56 ratings
I have swerve icing sugar. Is that considered powdered? How much of that would I use? Or I have truvia. I prefer the taste of swerve.
Like (0)
I'm also wondering if it works being made same day?
Like (0)
It can be made in the same day if you give yourself enough time to allow the baked cheesecake to fully harden in the refrigerator so that you can cut them into bars.
Like (0)
Powdered and confectioners are the same thing, and I believe they're called "icing sugar" in Canada and the UK. So they're all referring to the same thing. Since erythritol is about 70% as sweet as Swerve, I would use about 1 cup for the filling.
Like (0)
Just made this for thanksgiving and it turned out fabulous. Could not even wait for it to set overnight. Needed to cook it one hour at 350 degrees. So tasty 😋
Like (0)
Have you ever added some heavy cream to the pumpkin layer to make it more creamy?
Like (0)
I haven't, but that sounds like a great idea. Let me know if you try it.
Like (0)
May I use Powdered Lankanto- monkfruit and erythritol?
Like (0)
Yes. To figure out how much to use, check the packaging to see how it measures compared to sugar. FYI erythritol is about 70% as sweet as sugar.
Like (1)
I already know the answer to this but just thought I would try.....we made this the other day and my husband and I pulled it out of the refrigerator last night to have a piece. Well we accidentally left it out overnight. But husband put it in the fridge this morning but I told him it's too late. Thoughts?
Like (0)
I probably wouldn't eat it because cheesecake is moist and a good medium for bacterial growth. What a waste, though. Sorry to hear that!
Like (0)
Hi Julia,
I was wondering can I make this with fresh pumpkin puree? I love using fresh.
Like (0)
Oh my goodness!!! I made this recipe the other day...all I can say is YUM! Even my husband who says, "I don't like your gluten free diet!" - he loves this cheesecake! I will be making this a lot :D My only caution is to watch while baking the crust...my went from almost baked to dark in places very quickly...could just be my oven...just keep an eye on that part.
Like (0)
Can i use pumpkin pie spice instead of the separate measurements on the spice? If so, how much?
Like (0)
Yes, that should be fine. Since I use about 1 1/2 teaspoons total of separate spices, that's the amount I would use for premade pumpkin pie spice.
Like (0)
Do you have an idea of how to make this with coconut flour instead of almond flour?
Like (0)
I don't, sorry! Coconut flour is not a 1:1 substitution for almond flour since it's a lot more absorbent. It would take some testing and tweaking of other ingredients.
Like (0)
Coconut flour may make it more sweet it is more of a dessert flour.. I would cut back on the sugar if you use coconut flour... we are going to for Thanksgiving
Like (0)
This is a delicious treat!! And much healthier... Thank you for sharing.
Like (0)
Excellent!
Like (0)
Delicious! Everyone L O V E D them! Fabulous crust!
Like (0)
I loved this recipe! Have made it 3 times over the holiday for both keto users and regular. I’m wondering how to do this recipe with other flavors. Chocolate? Peanut butter? Berry?
Like (0)
Peanut butter would be delicious. Replace the pumpkin and spices with 1 cup crunchy natural peanut butter (so you get some crunchy peanut bits throughout the cheesecake).
Like (2)
Too much of an aftertaste and not much pumpkin taste.
Like (0)