Butternut Squash Cheesecake Bars (Gluten-Free)

"This recipe is for a 8 x 8 inch square pan, but if you would like to use a 9 x 13 inch pan for a larger company, please simply double all the ingredients. I served these bars with bourbon whipped cream (Whip 1 cup whipping cream with 2 Tbsp erythritol and then add 1 tsp bourbon and whip again.)"
 
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photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:
1hr 30mins
Ingredients:
10
Serves:
9
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ingredients

  • 1 cup gluten-free graham cracker crumbs
  • 3 tablespoons melted butter
  • 8 -12 ounces cream cheese, softened
  • 34 cup coconut sugar
  • 2 eggs
  • 1 12 cups butternut squash, diced
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1/8 tsp ground allspice 1/8 tsp ground nutmeg)
  • 3 tablespoons pecans (optional)
  • 2 teaspoons powdered sugar, for dusting (optional)
  • whipped cream (optional)
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directions

  • Steam diced butternut squash until soft.
  • Preheat oven to 300ºF.
  • In a small bowl, combine graham cracker crumbs with melted butter.
  • Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
  • In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
  • Beat in eggs, one at a time, until the eggs are blended.
  • Add steamed butternut squash and pumpkin pie spice and beat again until blended.
  • Transfer the mixture to the pan and bake in the oven for 45 minutes.
  • Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
  • When the cheesecake has cooled down, refrigerate for a few hours or overnight.
  • Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
  • Serve with nuts and whipped cream (optional).

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