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Cheesecake, Dessert, Protein, Pumpkin

Gingersnap Pumpkin Cheesecake Bars

[[ recipeID=recipe-8kngghvxs, title=Gingersnap Pumpkin Cheesecake Bars ]]

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Should you make cheesecake or pumpkin pie or gingersnaps or something chocolatey this holiday season?

How about ALL FOUR, crammed into this ONE INCREDIBLE DESSERT?!

These Gingersnap Pumpkin Cheesecake Bars have the consistency of cheesecake, the flavor of pumpkin pie, a crust made of gingersnaps and a drizzling of decadent chocolate. The standard for holiday desserts has been raised!

Not to mention, these bad boys are also packing a healthy punch of Trulean Frosted Vanilla Cake Grass Fed Whey Protein and useable fats while skimping out on the sugars that weigh down most holiday treats. Enjoy! 

Servings: 20

Keywords: Pumpkin, Dessert, Cheesecake, Protein, Vanilla

  • Prep Time: 20 mins
  • Cook Time: 36 mins
  • Total Time: 56 mins

Ingredients

Instructions

Ingredients

For the Gingersnap Crust

  • 2 cups raw pecans, toasted in a dry skillet
  • ½ cup Trulean Frosted Vanilla Cake Grass Fed Whey Protein
  • ½ teaspoon sea salt
  • ¼ cup brown Swerve
  • 3 Tablespoons coconut oil, melted
  • 1 Tablespoon molasses
  • 1 teaspoon ground ginger
  • ¼ teaspoon black pepper
  • 1 egg

For the Pumpkin Cheesecake

  • 16 ounces cream cheese, at room temperature
  • ½ cup granular Swerve
  • ¼ cup Swerve Confectioners Style
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • pinch of Ground Cloves
  • pinch of ground nutmeg
  • 2 eggs, at room temperature
  • ½ cup Trulean Frosted Vanilla Cake Grass Fed Whey Protein

For the Chocolate Drizzle

  • 1 cup semi-sweet Lily's chocolate chips (stevia sweetened)
  • 1 Tablespoon coconut oil

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9x13 baking pan with parchment paper.
  2. Toast the pecans in a dry skillet over medium-low heat. Cool slightly. Transfer to a food processor and pulse into a fine powder.
  3. Add the remaining crust ingredients to the food processor. Pulse until fully combined and crumbly. Press into the bottom of the prepared pan. Bake the crust for 6 minutes in the preheated oven. 
  4. Beat the cream cheese and swerve together until light and fluffy. Add in the pumpkin puree and spices. Mix until fully combined. Add the eggs one at a time, beating after each addition. Whisk in the protein powder, until just combined. Do not over mix.
  5. Pour the cheesecake mixture over the crust and bake in the preheated oven for 20 minutes. Cool completely, then place in the fridge to chill for 3 hours before cutting into bars.
  6. Melt the chocolate and coconut oil together in a lazy man's double boiler, mixing until smooth. Allow to cool slightly before drizzling over the cheesecake bars. Chill before serving. Enjoy!

Nutrition Facts

Serving Size: 20

Serving Per Recipe: 20

Amount Per Serving
Calories 196
% Daily Value*
Total Fat 17g 26%
Saturated Fat g 0%
Trans Fat g
Sodium 142mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: