pumpkin cheesecake bars with pumpkin cans in background
Desserts Keto Ingredients Pumpkin Puree Recipes

Pumpkin Cheesecake Bars

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Pumpkin Cheesecake Bars

It is definitely pumpkin season and I am so happy I found a few cans of pumpkin puree stashed in my cupboard to make these Pumpkin Cheesecake Bars!

Farmers Market canned organic pumpkin puree
This pumpkin puree from Farmers Market is well worth picking up as it imparts the freshest flavor with real pumpkin!
  • These Pumpkin Cheesecake Bars are perfect for dessert at your next potluck!
  • Need to keep your portions in check? Freeze them! Pumpkin Cheesecake Bars will keep for up to a month if you flash freeze individually, wrap in wax paper and store in a freezer bag!
  • Want to increase the pumpkin factor? Put half of the cream cheese mixture into the bowl of the pumpkin mixture and these Pumpkin Cheesecake Bars will be more pumpkin-y!
  • Add in some pumpkin spice to the pumpkin mixture for an even MORE fall flavor!
  • Another idea is to add in some berries or nuts to these Pumpkin Cheesecake Bars and put your own spin on it!
Keto Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars

Its your favorite pumpkin cheesecake dessert in the form of a bar so you can eat without a fork! All keto, sugar free and gluten free, these Pumpkin Cheesecake Bars will make you the star as its hard to eat just one!
Cook Time 1 hr
Cooling time 8 hrs
Course bars, Desserts
Cuisine American
Servings 16 servings

Ingredients
  

CRUST

  • 2 cups finely ground almond flour
  • 1/3 cup monkfruit/or erithrytol
  • 1/4 tsp maple extract
  • 1/4 tsp stevia powder
  • 6 Tbsp butter; softened

PUMPKIN CREAM CHEESE SWIRL

  • 1/4 cup 100% pumpkin puree
  • 1 oz softened cream cheese
  • 1 large egg
  • 2 tbsp monkfruit sweetener
  • 1 tsp coconut flour
  • 1/4 tsp pumpkin spice

BASE CREAM CHEESE FILLING

  • 1 8oz package cream cheese; softened
  • 1/4 cup monkfruit sweetener/or other granulated sweetener
  • 1 large egg
  • 2 Tbsp heavy cream
  • Juice of one medium lemon approx. 2 to 2.5 Tbsp
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract

Instructions
 

  • Make the crust first!
  • Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.
  • Take out 1 cup of crust mixture and set aside.
  • Press remaining crust mixture into the bottom of an UN-greased 8×8 pan that is lined with parchment paper.
  • Bake for 15 minutes.
  • Set aside to cool for 20 minutes.
  • Now make the pumpkin filling!
  • In a medium bowl with a hand mixer, mix pumpkin with softened cream cheese and egg.
  • Once smooth add in monkfruit, coconut flour, and pumpkin spice. Set aside.
  • Now make the base cream cheese filling!
  • In a large bowl cream the cream cheese and granulated sweetener with a hand mixer until smooth.
  • THEN add in egg, heavy cream, lemon juice and extracts. Mix very well.
  • Spread filling onto the COOLED crust.
  • Now pour on the pumpkin filling from earlier.
  • Run a knife through both fillings swirling around gently. Less is better to maintain swirl.
  • Be careful not to pierce and disturb the crust, it is still fragile at this point
  • Lastly, crumble and sprinkle the remaining crust ingredients on top of it all that you reserved from the beginning.
  • Bake at 350F for 35 to 40 minutes until it is not visibly jiggly and toothpick tests with a few crumbs.
  • Cool 1 hour then place in the fridge overnight, or 8 hours.
  • Cut into 12 pieces. Store in refrigerator.
  • approximately 2.8g net carbs per square
Keyword almond flour, cheesecake bars, cream cheese, dairy free gluten free, easy keto, grain free, homemade cheesecake bars, homemade pumpkin bars, keto bars, low carb berry jelly, low carb dessert, pumpkin, pumpkin bars, pumpkin cheesecake, pumpkin puree, thanksgiving dessert
pumpkin cheesecake bars stacked
Pumpkin Cheesecake Bars are the perfect introduction into the fall desserts!

Pumpkin Cheesecake Bars are the perfect way to bring pumpkin into your dessert line up for the baking season! With the buttery crust and soft cream cheese center, it will be hard to share!

Check out my other pumpkin recipes such as Keto Pumpkin Pie Cupcakes or my Low Carb Pumpkin Crunch Muffins!

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