Pecan-Pumpkin Cheesecake Bars Recipe

Name: Pecan-Pumpkin Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.6 ounces brown rice flour (about 1 cup); 2.6 ounces potato starch (about 1/2 cup); 2.1 ounces tapioca flour (about 1/2 cup); 2/3 cup packed brown sugar; 1/4 teaspoon salt; 1/4 teaspoon ground ginger; 7 tablespoons chilled unsalted butter, cut into pieces; 4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened; 4 ounces fat-free cream cheese (about 1/2 cup), softened; 3/4 cup packed brown sugar; 1 cup canned unsweetened pumpkin; 2 large eggs; 2 tablespoons maple syrup; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 (12-ounce) can evaporated fat-free milk; 30 pecan halves

Servings: persons

4.6 ounces brown rice flour (about 1 cup)
2.6 ounces potato starch (about 1/2 cup)
2.1 ounces tapioca flour (about 1/2 cup)
2/3 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
7 tablespoons chilled unsalted butter, cut into pieces
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
4 ounces fat-free cream cheese (about 1/2 cup), softened
3/4 cup packed brown sugar
1 cup canned unsweetened pumpkin
2 large eggs
2 tablespoons maple syrup
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (12-ounce) can evaporated fat-free milk
30 pecan halves

1
Preheat oven to 350u00b0.
2
Line a 13 x 9-inch metal baking pan with parchment paper, allowing paper to extend over edge of pan.
3
Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Place brown rice flour, potato starch, tapioca flour, 2/3 cup brown sugar, salt, and ginger in a food processor; pulse 2 times or until blended. Add butter; pulse 10 times or until blended. Firmly press flour mixture into bottom of prepared pan. Bake at 350u00b0 for 10 minutes or just until set and lightly browned.
4
Place cream cheeses and 3/4 cup brown sugar in a large bowl; beat with a mixer at high speed until creamy. Add pumpkin; beat until blended. Add eggs, 1 at a time, beating well after each addition. Add maple syrup, pumpkin pie spice, vanilla, salt, and milk; beat until blended (mixture will be thin).
5
Pour pumpkin mixture over prepared crust, and bake at 350u00b0 for 35 to 40 minutes or until center is set. Cool completely in pan on a wire rack. Cover and chill 2 hours or until ready to serve. Lift bars from pan, using parchment paper sides as handles. Place on a cutting board; cut into 30 bars. Press a pecan half into top of each bar.

6145

kcal

Calories

585

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4.6 ounces brown rice flour (about 1 cup), 2.6 ounces potato starch (about 1/2 cup), 2.1 ounces tapioca flour (about 1/2 cup), 2/3 cup packed brown sugar, and more.

Yes, Pecan-Pumpkin Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Pumpkin Cheesecake Bars

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