Say hello to my first grain free experiment. Before your mind wonders, this is not a “eww” or “yuck” experiment. No. This is a “I think I’m dreaming, somebody pinch me, ouch! That hurt, What’d you do that for?” experiment. It’s hunger-curing deliciousness. I had thought about sharing these at school (before I made them of course), but when they were done, I couldn’t let go. So, I’m sharing them with you. That way I don’t actually have to share.
This, in all of its goodness will be my entry into November’s Go Ahead Honey, It’s Gluten Free event, hosted by none other than the amazing Elana of Elana’s Pantry. This month is all about grain-free cakes and cupcakes. And since these are cheesecake bars, it’s a perfect fit! This post is also linked to Slightly Indulgent Mondays and Friday Foodie Fix!
I saw this recipe on Playing House, which is written by Amy, and although she’s not gluten free, she is a sweetheart, and her photos are always gorgeous. After seeing this recipe, I filed it away in the depths of my brain. When I had lots of pumpkin leftover from making a good amount of 3 minute cakes, this came to mind (and saved all of that innocent pumpkin)! Also, the recipe wasn’t filled to the brim with flour, so I figured it would be a good first attempt at grain-free baking. And boy was I right.
Its got everything a girl could want: pumpkin, cheese, chocolate, almonds, seasonal spices, and of course, a friend providing the recipe. And I’m going to return the favour. So now you’ve got to make these. Seriously, go. It requires a bit of waiting, so I’d recommend having a strategically placed snack after popping these in the oven. I ate some cheese. I guess it was on the brain…
Pumpkin Chocolate Swirl Cheesecake Bars
Adapted from Amy at Playing House.
Crust Ingredients
100g almond meal (about 1 cup)
2 tbsp sugar
4 tbsp unsalted butter, melted
1 tsp cocoa powder
Filling Ingredients
2 8-ounce blocks cream cheese, softened
1 cup sugar
1 cup pumpkin puree
3 large 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 chocolate
Steps
1. Preheat oven to 350 degrees. Line bottom and sides of an 8 inch square pan with tin foil or parchment paper, leaving an overhang on all sides.
2. Combine all crust ingredients until uniform. Press into pan and bake 12 to 15 minutes, until slightly firm. Set aside to cool.
3. 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.
4. 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.
5. 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.
6. 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.
7. Enjoy!
Note: I buy my almond meal in 100 g packages from my local grocery store, and used the whole thing. If you don’t, just use one cup – its basically the same thing.
My chocolate sunk under the pumpkin a bit. There is a lot more chocolate than you can see.
I promise.
I love the subtle swirls. Makes the blast of chocolate so much more exciting!
Lots of little squares. Tiny little squares. 2 by 2 inches each.
Oh no. Now I want one again. I just finished this ^ one…
and half of another one.
They’re light, yet rich. Pumpkin-y yet subtle. Seriously good. And its hard to eat more than one (okay, two…) portions because of the richness, so it stays around for awhile. This is good. Very good.
xoxo
Lauren
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