Pumpkin blueberry cheesecake bars
A nutty almond-pecan crust holds a creamy, spiced pumpkin cheesecake filling studded with juicy blueberries. Simple enough for a weeknight bake, festive enough for a fall gathering.
Ingredients
Crust
- 1 cup almond flour
- 1/2 cup pecan flour sub with almond flour
- 4 tbsp melted butter
- 1/3 cup light brown sugar
- Pinch of salt
Filling
- 1 8 oz package of cream cheese room temperature
- 1 cup greek yogurt
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- Pinch of salt
- 2 tbsp cornstarch
- 1 cup blueberries
Instructions
- Preheat oven to 350F
- Line a 8x8 square baking dish with parchment paper.
- In a bowl combine all ingredients for the crust.
- Pour the crust mixture into the pan and press down firmly.
- Bake the crust for 10 minutes.
- In the meantime, combine all ingredients for the filling using an electric mixer.
- Pour batter on top if the pre baked crust.
- Add blueberries over the batter.
- Bake in the oven for 35-40 minutes until cheesecake is set.
- Remove from the oven and allow to cool completely before transferring in the refrigerator. Let it cool for 3-4 hours before cutting or preferably overnight.
- Sprinkle powdered sugar if desired.
- Enjoy!
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Frozen blueberries work too — just thaw and drain them first.
- Store leftovers in the refrigerator for up to 3–4 days.
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