Pumpkin-Pecan Cheesecake Bars
As everyone loves cheesecake bars, be prepared to whip up batch after batch of these snap-to-make goodies. Made even better for you with the addition of a few healthier ingredient tweaks….
Recipe adapted from: Libby’s 100% Pure Pumpkin can
Yield: 9 to 12 bars
Recipe adapted from: Libby’s 100% Pure Pumpkin can
Yield: 9 to 12 bars
Ingredients
Streusel Crust and Topping
- 1 cup whole wheat pastry flour sifted (see MPM Mini-Bites)
- 1/3 cup coconut palm sugar see MPM Mini-Bites
- 5 tablespoons butter slightly softened
- 1/2 cup finely chopped pecans
Filling
- 8 ounces cream cheese softened
- 3/4 cup coconut palm sugar
- 1/2 cup 100% pure pumpkin not pumpkin pie filling
- 2 large eggs lightly beaten
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. You will need an 8 x 8-inch ungreased baking pan.
- Streusel Topping and Crust: combine flour and coconut palm sugar in a blender or food processor. Cut in butter using on and off turns, until small crumbs are formed. (can also cut in butter by hand in a bowl using 2 knives) Stir in nuts. Set aside 3/4 cup. Press remaining crumb mixture into bottom of pan. Bake for 15 minutes. Let cool slightly.
- Filling: in an electric mixer, on medium-high speed, beat together cream cheese and coconut palm sugar until smooth. (about 1 minute) Reduce speed to medium; beat in remaining filling ingredients, mixing until smooth. (about 1 minute) Pour over crust. Sprinkle reserved topping over filling.
- Bake for about 25 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool completely on a rack. Chill for about 4 hours before cutting into bars. Serve chilled.
Notes
Make Ahead and Storage Tips: store bars covered in the refrigerator for up to 4 days. Bars may be frozen, tightly covered for up to 4 months.
Whole Wheat Pastry Flour: although it takes a bit of extra effort, sifting whole wheat pastry flour is important as it helps create a light texture for your baked goods. Additional tips for using whole wheat pastry flour can be found here.
Coconut Palm Sugar: I have been searching for a healthier sweetening alternative for use in desserts and have been experimenting with coconut palm sugar. Brands to look for are Coconut Secret and Wholesome Sweeteners.
If you prefer not to use coconut palm sugar, you can use equal amounts of light brown sugar in the topping and crust and white sugar in the filling.
Reportedly lower glycemic and possibly suitable for some diabetics, coconut palm sugar has a similar look, taste and texture of brown sugar, albeit to some, less sweet. Coconut palm sugar can replace white and brown sugars in equal amounts in recipes. Do your own research about this unprocessed sweetener to decide if it’s an acceptable choice for you. Naturally, if you have a medical concern, check first with your health care practitioner.
Another one of my favorite pumpkin treats you may like is Pumpkin-Apple Coffee Cake.
