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Lighter Spiderweb Pumpkin Cheesecake Bars

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Creamy, spiced pumpkin cheesecake bars with a dramatic chocolate spiderweb on top, made lighter with cottage cheese instead of cream cheese. A healthy, easy fall dessert that tastes indulgent.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • Pinch of salt
  • 2 cups low-fat cottage cheese (16 ounces)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ⅓ cup pure maple syrup
  • 2 tablespoons coconut flour
  • ¼ cup dark chocolate chips (70% cacao)
  • 1 teaspoon coconut oil

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving 2 inches of overhang on two opposite sides. Lightly spray with nonstick cooking spray.
  2. In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 minutes, then set aside to cool slightly.
  3. Add cottage cheese to a blender or food processor. Blend on high for a full 60 seconds, scraping down the sides halfway through, until completely smooth with no visible curds.
  4. Add pumpkin puree, eggs, pumpkin pie spice, vanilla extract, maple syrup, and coconut flour to the blender. Blend for 20-30 seconds until combined and smooth. The batter should be thick but pourable.
  5. Pour the filling over the pre-baked crust. Gently tap the pan on the counter to release air bubbles.
  6. Melt dark chocolate chips with coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Drizzle the melted chocolate over the filling in 3-4 concentric circles, starting from the center and working outward. Use a toothpick to drag lines from the center outward like spokes, then drag lines from the outside inward between each spoke to create a spiderweb pattern.
  7. Bake at 325°F for 30-35 minutes, until edges are set and slightly puffed but the center still jiggles slightly. If top browns too quickly, tent loosely with foil after 25 minutes.
  8. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 4 hours, preferably overnight.
  9. Lift bars out using parchment handles. Use a sharp knife to cut into 16 squares, wiping the knife clean between cuts. Serve cold or at room temperature.

Notes

Blend cottage cheese thoroughly for a smooth texture. Don’t over-bake; the center should still jiggle. Chill for at least 4 hours for best texture. For dairy-free, use dairy-free cream cheese and coconut oil. For gluten-free, use gluten-free graham crackers.

Nutrition

Keywords: pumpkin cheesecake bars, healthy dessert, spiderweb, Halloween, fall dessert, cottage cheese cheesecake, lighter cheesecake

Find it online: https://lumalunch.com/lighter-spiderweb-pumpkin-cheesecake-bars-easy-healthy-dessert/