Keto Pumpkin Cheesecake Bars are a delightful fusion of creamy cheesecake and the warm flavors of pumpkin, making them an irresistible treat for pumpkin season.
Pumpkin season is in full swing and we need to get to some delicious fall baking! Every time I make these gluten free treats my guests are in complete awe that these bars are sugar free but still taste SO GOOD. Honestly I can’t even think straight knowing that these keto pumpkin cheesecake bars are sitting in my fridge. Perhaps they are lonely? …I think I should go and check on them.
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INGREDIENTS YOU NEED
Crust:
- 1 1/2 cups almond flour
- 5 tbsp unsalted butter melted
- 1/2 tsp ground cinnamon
- 1 tbsp monk fruit or granulated sweetener of choice
Pumpkin Cheesecake Filling:
- 12 oz cream cheese room temperature
- 1 cup pumpkin puree
- 1/2 cup monk fruit or granulated sweetener of choice
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 tsp vanilla extract
- 4 tbsp almond flour
Instructions To Make Keto Pumpkin Cheesecake Bars
- Preheat your oven to 350 degrees F and line an 8×8 baking pan with parchment paper, set aside.
Crust:
- Mix all of your crust ingredient together and press into an even layer on the bottom of your prepared pan.
Pumpkin Cheesecake Filling:
- In a large bowl, whisk together your pumpkin puree, cinnamon, pumpkin pie spice, and almond flour. Set aside.
- In a large bowl, using a hand or stand mixer, beat together your cream cheese and sweetener until smooth. Add in your vanilla, sour cream, and salt, beat until smooth.
- Whisk in your egg until it is JUST combined, do not overmix.
- Measure out 3/4 cups of your cream cheese mixture and add it to your pumpkin mixture, stir until combined.
- Alternate scoops of cream cheese mix and pumpkin puree mix over your crust until all your batter is over top of your crust. Carefully, using a sharp knife or toothpick, drag/swirl the mixtures together to create a beautiful swirl (careful not to go too deep with knife, you don’t want to cut the crust).
- Fill a larger container that your cheesecake pan can fit into with warm water. Place your 8×8 pan in the water. The water should come up about half way up your pan. If you are using a pan that has creases in it, you will want to wrap your cheesecake pan in multiple layers of tinfoil so water does not seep in.
- Carefully transfer your cheesecake in the water bath into your preheated oven and bake for 25 minutes, or until the filling is set and still slightly jiggly. Turn off the oven and keep the door closed, let your bars sit in your turned off oven for 10 minutes. Remove from oven and allow to cool completely and then place in your fridge for 3-4 hours.
- Slice into 16 equal pieces and enjoy!
Keto Pumpkin Cheesecake Bars
Keto Pumpkin Cheesecake Bars are a delightful fusion of creamy cheesecake and the warm flavors of pumpkin, making them an irresistible treat for pumpkin season.
Ingredients
Crust:
- 1 1/2 cups almond flour
- 5 tbsp unsalted butter melted
- 1/2 tsp ground cinnamon
- 1 tbsp monk fruit or granulated sweetener of choice
Pumpkin Cheesecake Filling:
- 12 oz cream cheese room temperature
- 1 cup pumpkin puree
- 1/2 cup monk fruit or granulated sweetener of choice
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 cup sour cream
- 1 large egg
- 1 1/2 tsp vanilla extract
- 4 tbsp almond flour
Instructions
- Preheat your oven to 350 degrees F and line an 8×8 baking pan with parchment paper, set aside.
Crust:
- Mix all of your crust ingredient together and press into an even layer on the bottom of your prepared pan.
Pumpkin Cheesecake Filling:
- In a large bowl, whisk together your pumpkin puree, cinnamon, pumpkin pie spice, and almond flour. Set aside.
- In a large bowl, using a hand or stand mixer, beat together your cream cheese and sweetener until smooth. Add in your vanilla, sour cream, and salt, beat until smooth.
- Whisk in your egg until it is JUST combined, do not overmix.
- Measure out 3/4 cups of your cream cheese mixture and add it to your pumpkin mixture, stir until combined.
- Alternate scoops of cream cheese mix and pumpkin puree mix over your crust until all your batter is over top of your crust. Carefully, using a sharp knife or toothpick, drag/swirl the mixtures together to create a beautiful swirl (careful not to go too deep with knife, you don't want to cut the crust).
- Fill a larger container that your cheesecake pan can fit into with warm water. Place your 8×8 pan in the water. The water should come up about half way up your pan. If you are using a pan that has creases in it, you will want to wrap your cheesecake pan in multiple layers of tinfoil so water does not seep in.
- Carefully transfer your cheesecake in the water bath into your preheated oven and bake for 25 minutes, or until the filling is set and still slightly jiggly. Turn off the oven and keep the door closed, let your bars sit in your turned off oven for 10 minutes. Remove from oven and allow to cool completely and then place in your fridge for 3-4 hours.
- Slice into 16 equal pieces and enjoy!
Notes
*NET Carbs 3.4g
Nutrition
Serving: 1pieceCalories: 191kcalCarbohydrates: 5.2gProtein: 4.5gFat: 17.8gFiber: 1.8gSugar: 1.8g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Keto Pumpkin Cheesecake Bars
Can you freeze pumpkin cheesecake bars?
Yes! Wrap and place in an airtight container. Freeze for up to 6 months.
How do I know my pumpkin cheesecake bars are done?
Your bars will be done when the filling is set but still slightly jiggly, like jello.
More Recipes You Might Enjoy:
- Sugar Free Keto Pumpkin Spice
- Easy Keto Gluten Free Pumpkin Pie
- Easy Baked Sugar Free Gluten Free Keto Pumpkin Donuts
- Gluten Free Sugar Free Apple Caramel Cheesecake
- Easy Moist Gluten Free Sugar Free Pumpkin Bread
- Gluten Free Sugar Free Apple Bundt Cake With Cream Cheese Frosting
- Fall Recipes
- Fruit Recipes
made this for my family, was a big hit!
I am so glad to hear that!