Gluten Free Pumpkin Chocolate Swirl Cheesecake Bars are everything that you would expect and more. They are absolutely delicious and would even be great without the chocolate.
Make sure that you read the whole recipe as these bars need to be made and then placed in the fridge for at least 2 hours to set. Another tip would be to make sure the chocolate mixture is hot enough to spread (as you can see from the picture I don’t think I had it hot enough).
- 1 cup almond meal
- 2 tbsp Whole Sweeteners Organic Sugar
- 4 tbsp organic unsalted butter, melted
- 1 tsp cocoa powder
- 2 8-ounce blocks organic cream cheese, softened
- 1 cup Wholesome Sweeteners Organic Sugar
- 1 cup pumpkin puree
- 3 large organic eggs
- 3 tbsp almond meal
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- dash cloves
- 1/2 tsp salt
- 4 ounces semisweet organic chocolate
Preheat oven to 350 degrees. Line bottom and sides of an 8 inch square pan with parchment paper, leaving an overhang on all sides.
Combine all crust ingredients until uniform. Press into pan and bake 12 to 15 minutes, until slightly firm. Set aside to cool.
Place softened cream cheese in food processor and blend until smooth. Add sugar, pumpkin, eggs, almond meal, spices and salt. Process until combined. Set aside.
Place chocolate in microwave safe bowl and microwave in 30 second increments, stirring between each, until melted. Add one cup of pumpkin mixture and stir to combine. Set aside.
Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture and swirl with a butter knife.
Bake until cheesecake is set, but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan. Cover and chill until firm, at least 2 hours (up to 2 days). Using overhang, transfer cake to work surface. Using a knife dipped in hot water (and dried), cut into 16 squares.