Nov 13, 2022

 by Beth Conley

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 protein and usable fats while skimping out on the sugars that weigh down most holiday treats. Enjoy!

Serves 20

For the Gingersnap Crust:

2 cups Raw Pecans, toasted in a dry skillet

½ cup Kyäni FIT20 Protein Powder 

https://lakesidefit.nitronutritionlife.com/product/fit20/ 

½ teaspoon sea salt

¼ cup brown Swerve

3 tablespoons coconut oil​, melted

1 tablespoon molasses​

1 teaspoon ground ginger​

¼ teaspoon ground cardamon

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 Kyäni FIT20 Protein Powder 

https://lakesidefit.nitronutritionlife.com/product/fit20/ 

For the Chocolate Drizzle

1 cup semi-sweet lily’s chocolate chips (stevia sweetened)​

1 tablespoon coconut oil​

Directions:

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!

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