Keto Cinnamon-Orange Cheesecake Bars
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Recipe
A Note From feedfeed

Imagine a creamy luscious cheesecake bar with the warmth of cinnamon and a bright touch of citrus. Now imagine that this bar was low in carbs and sugar-free! Well, you can stop imagining because here they are!!! These “KETO CINNAMON-ORANGE SWIRL CHEESECAKE BARS WITH PRALINE WALNUTS” are a cheesecake lover's dream come true! 

Details

Prep time 4hrs
Cook time 6hrs 30mins
Serves or Makes: 16 bars

Recipe

For the crust

For the cheesecake batter

  • 2 8-ounce packages cream cheese, at room temperature
  • 1/ 2 cup sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 3/ 4 cup King Arthur Baking Sugar Alternative
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 tablespoon fresh-squeezed orange juice, add 1 additional tablespoon as needed
  • 2 teaspoons ground cinnamon

For the praline walnuts

  • 1 cup walnut halves
  • 2 tablespoons butter
  • 1 teaspoon heavy cream
  • 1/ 3 cup King Arthur Baking Sugar Alternative
  • 1 teaspoon ground cinnamon
  • 1/ 4 teaspoon fine sea salt
  • 1/ 4 teaspoon vanilla extract
  • 1 teaspoon blackstrap molasses

For the whipped cream

For the crust

Method

  • Step 1

    Preheat oven to 350°F. Line an 8x8” pan with parchment paper, leaving a 2” overhang on two sides.

  • Step 2

    Add King Arthur Baking Keto Wheat Flour, walnuts, butter, King Arthur Baking Sugar Alternative, salt, and egg to the bowl of your food processor and pulse until the dough comes together to form a ball.

  • Step 3

    Press dough evenly into your prepared pan. Bake until a light golden brown, and just set, approximately 14-16 minutes. Cool completely.

For the cheesecake batter

Method

  • Step 1

    Add cream cheese and sour cream to the bowl of your stand mixer fitted with the paddle attachment and mix until smooth. Add King Arthur Baking Sugar Alternative, vanilla, orange zest, and orange juice stir on low until thoroughly combined. Next, add eggs one at a time until completely incorporated. Be careful not to overly mix the batter.

  • Step 2

    Transfer half of the batter to a separate bowl and stir in the cinnamon.

  • Step 3

    Alternate scoops of plain batter and cinnamon batter over the cooled crust creating a checkerboard pattern until all the batter is used. Gently tap the pan on the counter to release air bubbles, and to even out the batter. Next, using a toothpick or cake tester swirl the two batters.

  • Step 4

    Bake the cake for approximately 35-40 minutes, until the edges are just set, and the center still has a bit of jiggle when gently shaken. Place the cake on a cooling rack, and allow it to cool completely. Once cooled cover lightly with foil and place in the refrigerator for at least 2 hours, or overnight before slicing into 16 bars.

For the praline walnuts

Method

  • Step 1

    Add butter to a saucepan and melt over medium heat.

  • Step 2

    Add the King Arthur Baking Sugar Alternative and stir to combine. Add the heavy cream, cinnamon, salt, vanilla, and molasses, stir until thoroughly combined. Add the walnuts to the pan, stir until well coated.

  • Step 3

    Turn heat to medium-low and continue cooking for an additional 5 minutes stirring often, be careful not to burn.

  • Step 4

    Pour mixture onto a parchment-lined pan or plate and allow to cool completely. Once cooled, break into bite size pieces. Set aside.

For the whipped cream

Method

  • Step 1

    Add all ingredients to a medium-sized bowl, and using a hand or stand mixer, beat until stiff peaks form. Be careful not to overbeat or the mixture will become lumpy.

  • Step 2

    Spoon or pipe the whipped cream onto the cheesecake bars, top with some of the praline walnuts, and optional to garnish with fresh orange zest.