Welcome to SugarFree-Recipes.com!
Chocolate Pumpkin Cheesecake Bars
Ingredients:
For the crust:
20 sugar free chocolate wafer cookies
2 tablespoons Splenda
4 tablespoons unsalted butter, melted
Directions
Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking dish with aluminum foil and leave an overhang on all sides. Set aside. In a food processor, blend the cookies with Splenda until finely ground. Add unsalted butter and pulse until moistened. Transfer cookie crumb mixture to the lined dish and press gently into bottom. Bake about 12 to 15 minutes or until slightly firm. Set crust aside.
Place cream cheese in food processor and blend until smooth. Add Agave nectar, pumpkin puree, eggs, flour, pumpkin pie spice, and salt and blend until just combined. Don't overblend. Set aside.
Place chocolate in a microwavable bowl and microwave in 30 second increments. Stir in between each increment until melted. Add 1 cup of the pumpkin mixture and stir to combine. Set aside.
Pour remaining pumpkin bar mixture into prepared dish. Drop dollops of the chocolate mixture onto the pumpkin and swirl. To swirl, drag a knife through both chocolate and pumpkin a few times to create the marble effect. Bake cheesecake for about 40 to 50 minutes or until it looks set. It will jiggle slightly when gently shaken.
Cool in pan and cover. Place in the refrigerator and chill until firm which will be at least 2 hours. Using the foil overhang, transfer cake to your counter. With a knife dipped into water cut into squares and serve.
Loading
For the filling:
16 oz cream cheese
1 cup Agave Nectar
1 cup organic canned pumpkin puree
3 large eggs
4 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces sugar free chocolate, chopped
