Keto-Friendly Cinnamon Swirl Cheesecake Bars with Praline Walnuts

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Recipe Intro From lisathompson

These fun cinnamon-swirl cheesecake bars are the perfect treat for those looking for low-carb and low-sugar desserts that still feel special and festive. This crumbly nut butter crust made with Keto-Wheat Flour from King Arthur Baking Company is topped with a creamy cheesecake batter made with their Baking Sugar Alternative. The flavor offers a touch of sweeness and orange zest. Stir in a few teaspoons of fragrant cinnamon to half the batter to make a checkerboard pattern over a walnut shortbread base, then let the swirling begin! Top bars with a sprinkle of praline-style walnuts for crunch and flecked with even more cinnamon and orange flavor.

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  • Recipe Card
Prep time: 30mins
Cook time: 1hr 15mins
Serves or Makes: 16 bars

Recipe Card

ingredients

For the Crust

ingredients

For the Cheesecake Batter

  • 2 (8 ounce) packages (454g) cream cheese, room temperature
  • 1/2 cup (113g) sour cream
  • 3/4 cup (127g) King Arthur Baking Sugar Alternative
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • Squeeze fresh orange juice, optional
  • 2 teaspoons ground cinnamon

ingredients

For the Praline Walnut Topping

  • 1 1/2 cups (152g) walnut halves and pieces
  • 1/4 cup (57g) heavy cream
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon ground cinnamon

Method

Make the Crust

  • Step 1

    Preheat oven to 350F degrees. Line an 8 x 8" pan with parchment paper, leaving a 2" overhang on two sides.

  • Step 2

    Pulse King Arthur Keto Wheat Flour, walnuts, butter, King Arthur Baking Sugar Alternative, salt, and egg in a food processor until dough comes together in a ball.

  • Step 3

    Press dough into an even layer in prepared pan. Bake until light golden brown and just set, about 14 minutes. Allow to cool completely.

Make the Cheesecake Batter

  • Step 1

    Stir cream cheese and sour cream in the bowl of an electric mixer fitted with paddle attachment until smooth. Add King Arthur Baking Sugar Alternative, eggs, vanilla, orange zest, and orange juice (if using), stirring on low speed until well incorporated but being careful not to overmix.

  • Step 2

    Transfer half batter to a bowl and stir in cinnamon.

  • Step 3

    Alternate scoops of plain batter and cinnamon batter over cooled crust to create a checkerboard pattern until all batter is used up. Gently tap pan on counter to release air bubbles. Swirl two batters together using a cake tester or toothpick.

  • Step 4

    Bake until edges are set but center has a bit of jiggle to it when gently shaken, about 35-40 minutes. Allow to cool completely, then cover with foil and chill for at least 2 hours before slicing into 16 bars.

Make the Praline Walnuts

  • Step 1

    Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

  • Step 2

    Toss walnuts, heavy cream, King Arthur Baking Sugar Alternative, and cinnamon in a medium bowl until evenly coated.

  • Step 3

    Bake until walnuts have dried out and are starting to crisp, about 15 minutes. Break up clusters with two forks, then allow to cool completely before topping cheesecake bars.