Pumpkin Cheesecake Bars (Marbled)

pumpkincheesecakebars Pumpkin cheesecake bars are the easier and less fussy version of pumpkin cheesecake. This recipe comes together quickly and is made without a water bath.

Crust:
1½ cups almond flour (170 g)
¼ cup Erythritol Gold, firmly packed
¼ tsp. sea salt
½ tsp. Pumpkin Pie Spice
⅓ cup butter, melted (100 g)

Cheesecake:
4 (8 oz) pkgs cream cheese, softened to room temperature (680 g)
¾ cup Monk Fruit Sweetener with Erythritol (Granular) (150 g)
¼ cup Erythritol Gold, firmly packed (50 g)
½ cup sour cream or Greek yogurt, at room temperature (120 g)
1 tsp. pure vanilla extract
3 large eggs, lightly beaten

Pumpkin Cheesecake:
⅔ cup pure pumpkin purée (168 g)
1½ tsp. Pumpkin Pie Spice

For the Crust:
Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3) and line a 9x9" (22x22 cm) baking pan with parchment paper (optional, but helps prevent cracks and makes removing from the pan and slicing easier).

In a mixing bowl, stir together almond flour, sugar, salt and pumpkin pie spice. Add the melted butter and stir until the mixture is combined and resembles wet sand. Pour into the prepared pan and press evenly across the bottom of the pan using the bottom of a glass. Set aside (do not bake yet).

For the Pumpkin Cheesecake:
In a large mixing bowl, combine the softened cream cheese, white and brown sugars. Use an electric mixer (or paddle attachment on stand mixer) on medium-speed to stir until mixture is smooth and creamy and no lumps remain.

Add sour cream and vanilla extract; stir until combined.

Add eggs, one at a time, stirring on low-speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure batter is uniform.

Assembly:
Measure out about 1½ cups of cheesecake batter and pour into a separate mixing bowl. To this, add the pumpkin purée and pumpkin spice and stir until combined.

Alternate dollops of the two batters over the prepared crust then swirl with a knife.

Transfer to a preheated oven and bake for 40-45 minutes or until cheesecake is mostly set but center is still slightly jiggly. Allow to cool to room temperature, then transfer to the refrigerator and chill for at least 6 hours, preferably overnight before cutting and serving.

Makes 16 servings.

Cook's Notes:

Baking Pan: This recipe was tested and written for a 9x9" metal pan. If you use a glass or ceramic pan this will likely take longer to bake. Start checking at 45 minutes.

Storage:

Store covered in the refrigerator or in an airtight container for up to 5 days.
You may also freeze (after chilling the bars in the refrigerator for at least 6 hours first) tightly wrapped in an airtight container for several months.