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Liberty’s Kitchen graduate Tevin Clark is making up some good-for-you pumpkin treats
Pumpkin Cheesecake Bars
Makes 20 servings

Graham Cracker Crust
3 cups finely ground whole grain graham cracker crumbs
2/3 cup Granular Swerve
12 tablespoons butter, melted (can also use coconut oil)
1 teaspoon ground cinnamon

Mix graham cracker crumbs, swerve, melted butter, and cinnamon until well blended. Press mixture into 9 X 13 casserole dish. Bake at 375 degrees for 7 minutes. Cool before adding filling on top.

Pumpkin Cheesecake Filling
16 ounces low fat cream cheese, softened
1 cup granular Swerve
1 teaspoon pure vanilla extract
2 eggs
1 cup canned pumpkin
2 teaspoons pumpkin spice

Mix softened cream cheese, 3/4 cup Swerve and vanilla until well blended. Add eggs and mix just until eggs are incorporated. Mix 1/4 cup Swerve, pumpkin and pumpkin spice into a separate bowl. Take pumpkin mix and place dollops on the cooled crust.

Pour cheesecake filling evenly over the cooled crust. Cut through batter several times with a knife to create marbleized effect (pumpkin will begin to swirl). Bake at 350 degrees for approximately 40 – 50 minutes or until center is set. Allow to cool in pan.

Per serving: 190 calories, 13 grams fat, 7 grams saturated fat, 190 mg sodium, 30 grams carbohydrate, 2.2 grams fiber, 6.5 grams sugar, 4 grams protein.

About: Liberty`s Kitchen is leading an opportunity revolution for New Orleans Youth. Since 2009, they have trained over 450 disconnected young people with life skills and foodservice-based workforce development. In 2010, they initiated a School Nutrition Program that has now provided over 1.5 million freshly prepared, healthy meals to local schoolchildren. Liberty`s Kitchen is committed to building bright and healthy futures for New Orleans Youth.

In the Kitchen today: Tevin Clark, Liberty`s Kitchen Graduate. Tevin is one of two graduates being honored with the Youth Achievement Award at LK`s Grow with Us Chef Showdown. Tevin demonstrated an exemplary work ethic during his time at Liberty`s Kitchen, earning him the chance to hone his skills under Chef Susan Spicer at Bayona and Chef John Besh at Luke Restaurant and now at Borgne.