Comments on Pumpkin Cheesecake Bars
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165 comments · 4.81 / 5 from 56 ratings
Can this be made without the crust? Looking for something without the crust, just not a huge almond flour fan....but LOVE pumpkin!!
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Yes, I think that would be fine. After baking and cooling at room temperature, make sure to let it fully chill in the refrigerator overnight so that it hardens, allowing you to easily cut into bars and handle it without the support of a crust.
Another possibility is using a mixture of almond flour and finely ground pecans for the crust so that you can't taste the almond flour. You can take pecans and finely grind them using a blender.
Hope that helps! If you give this a try, please let me know how it goes for you.
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Came out perfectly!! Thank you!!!!
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Question, if I wanted to make half the portion and use an 8x8 pan, would you recommend changing the bake time?
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Yes, I would reduce the baking time to 10 min for the crust and 40 min for the cheesecake. See Note #4 above on how to determine when the cheesecake is done; it's more reliable than strictly relying on the baking time estimate alone.
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These look great! Will the recipe still work if I only do half of it?
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Yes, that should work. Halve all of the ingredients proportionally, use an 8x8-inch pan, and expect to bake for a shorter duration.
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I made this recipe and it was so good I am making it a second time in less than a week. Everyone who tried it could not believe it was low carb and sugar free. Thank you for sharing this recipe. I am a diabetes educator and can not wait to share it with my support group.
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Looks good! I wonder if I can use persimmon pulp in place of pumpkin?
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Can this be made in a springform pan? If so, what size?
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I make this every Thanksgiving! Always a crowd pleaser for keto and non keto guests as well! I add a little cinnamon to the crust and it really adds to the holiday taste!
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1) the pumpkin needs to be a 15 oz can. NOT 8oz. If using pumpkin pie spices you need a full TBS . And you will need to add more sweetener.
2) do NOT! Use a handheld mixer to combine 4 8-0z bars of cream cheese!! You will burn up the motor!!! Use a standing mixer, ie Kitchen Aid!! You need the heavier motor.
Otherwise the recipe is good.
Also I used powdered Monkfruit/erythritol. Excellent and no bitter kickback
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What happens if you mix the cream cheese and pumpkin topping mixtures together because you’re making too many things in the kitchen at once 🫣 We’re about to find out!!
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I have been on keto for close to two years and I am constantly looking for delicious recipes that others will love, too. This recipe fits the bill. I substituted monk fruit sweetener. I didn't put it through the food processor, but I beat the cream cheese/egg mixture until it was dissolved. Using the monk fruit sweetener gave it a bit of a citrus taste, but it was still delicious. I like the spices to be a bit more pronounced, so next time I think I might double the spices. This was also so easy to make! I will definitely make this again!
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I am not on keto but I’m having company over for dinner and they are on keto. This looks like the perfect recipe because they really like pumpkin. Because I do t follow keto I know NOTHING about the various sweeteners. I think I have monk fruit in my pantry. Is “monk fruit” the same as “monk fruit erithritol”.
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This recipe is amazing and perfect. If you are at a higher elevation (like me im 5.5k feet) you don't have to change anything because of the higher protein and fat content, and because sweetners don't behave like regular sugar. I pretty much only bake keto recipes because of the higher altitude I am at. Also the recipe is amazing and yummy. My husband who doesn't like sweetners also loved it.
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Can you substitute the Erythritol sweetener for Splenda?
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