Keto Pumpkin Cheesecake Bars Recipe
If you love pumpkin pie and cheesecake, you are going to love these Keto Pumpkin Cheesecake Bars! It’s going to become your favorite keto fall dessert!
Keto Pumpkin Cheesecake Bars Recipe
Keto Pumpkin Cheesecake Bars Crust Ingredients
- 3 cup crushed pecans
- 1/2 cup butter, melted
- 2 tbsp sweetener
Vanilla Cheesecake Ingredients
- 16 oz cream cheese, room temperature
- 1/2 cup Monkfruit (confectioners) or Erythritol
- 3 eggs
- 1 tsp vanilla (clear)
- 1/4 cup sour cream
Pumpkin Pie Filling Ingredients
- 4 eggs, beaten
- 1 – 15 oz can of solid pumpkin (no sugar added)
- 3/4 cup Swerve Sweetener
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Cloves
- 1 Can Full Fat Coconut Cream (drain the liquid part and only use the white cream)
- 1/2 cup heavy whipping cream
Keto Pumpkin Cheesecake Bars Recipe Instructions
- To prepare the crust: In a medium-sized glass bowl, melt butter.
- Once the butter is melted, add crushed pecans and sweetener and stir together.
- In a 9×13 glass baking dish, add mixed ingredients above and spread evenly across the bottom.
- To prepare the vanilla cheesecake: In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream. Mix it until it’s fully combined and has a smooth texture.
- Pour the cream cheese mixture on top of the crust you prepared earlier.
- To prepare the pumpkin pie filling: Combine all the ingredients together and mix it until it’s fully combined.
- To bake: Add each layer (crust, vanilla cheesecake, pumpkin pie filling) to the 9×13 pan, bake at 350 degrees for 55-65 minutes, until firm in the middle.
PRO TIP: Feel free to add sugar-free strawberry, blueberry, or raspberry sauce on top with a small amount of whipped cream before you serve it. We make this Keto Blueberry Sauce recipe often but you can use the same recipe for any berries you want to use.
Keto Pumpkin Cheesecake Bars Recipe Nutrition
Serves 15
Calories 401, Total C 7.5g, Fiber 2.5g, Net C 3g, Sugars 2.8g, Fat 39.7g, Protein 7.7g
Get free meal plans, recipes, and more straight to your inbox!
New to Keto? Check out the Keto Starter Guide!
The Keto Starter Guide is an amazing resource as you get started on your keto/low carb journey. This guide has everything you need to get started in 9 simple video lessons and also includes workbooks with step by step instructions for beginners.
- What’s a macro and why do I count them?
- How do I find the best recipes?
- What is ketosis and how do I get my body there?
- What fruits are allowed on a ketogenic diet?
- Will I get “Keto Flu” and what do I do about it?
Get the Keto Starter Guide today!
Don’t forget to pin this for later!
Here’s a printable version of this Keto Pumpkin Cheesecake Bars Recipe:
Keto Pumpkin Cheesecake Bars Recipe
Ingredients
Crust Ingredients
- 3 cups crushed pecans
- 1/2 cup butter melted
- 2 tbsp sweetener
Vanilla Cheesecake Ingredients
Pumpkin Pie Filling Ingredients
- 4 eggs beaten
- 1 – 15 oz can of solid pumpkin no sugar added
- 3/4 cup Swerve Sweetener
- 1/2 Tsp Salt
- 1 Tsp Cinnamon
- 1/2 Tsp Ground Ginger
- 1/4 Tsp Cloves
- 1 Can Full Fat Coconut Cream drain the liquid part and only use the white cream
- 1/2 cup heavy whipping cream
Instructions
- To prepare the crust: In a medium-sized glass bowl, melt butter.
- Once the butter is melted, add crushed pecans and sweetener and stir together.
- In a 9×13 glass baking dish, add mixed ingredients above and spread evenly across the bottom.
- To prepare the vanilla cheesecake: In a medium-size bowl, add the cream cheese, sugar substitute, eggs, vanilla, and sour cream. Mix it until it’s fully combined and has a smooth texture.
- Pour the cream cheese mixture on top of the crust you prepared earlier.
- To prepare the pumpkin pie filling: Combine all the ingredients together and mix it until it’s fully combined.
- To bake: Add each layer (crust, vanilla cheesecake, pumpkin pie filling) to the 9x13 pan, bake at 350 degrees for 55-65 minutes, until firm in the middle.
Looks like a great recipe.