These creamy keto pumpkin cheesecake bars are low-carb, loaded with pumpkin pie flavors, and easy to make. This delicious dessert features a crispy grain-free crust and a keto pumpkin cheesecake layer that’s fantastic for fall, Thanksgiving, or any special occasion.
Choosing between a pumpkin pie, a cheesecake, or a pecan pie for your keto Thanksgiving or Christmas party, may be a hard choice, but these Keto Cheesecake Pumpkin Bars are the best solution.
You will also love that these keto low carb pumpkin cheesecake bar looks so impressive and complicated but are actually easy to make! Trust me when I say that these pumpkin cheesecake bars are easy to make.
Pumpkin fans will be excited to know that these bars are made with real pumpkin flavor, and that’s because they’re made with an entire can of pumpkin puree. Because let’s be honest, the only ingredient that can produce real pumpkin flavor is… PUMPKIN!
I’m a huge fan of cheesecake and when pumpkin season comes, there’s nothing better than a serving of this velvety pumpkin cheesecake served along with a warm cup of tea.
Ingredients For Keto Cheesecake Pumpkin Bars
The ingredients used to make these keto cheesecake pumpkin bars are basic and easy to find, and it’s possible to have most of them in your pantry.
For The Crust:
- Almond Flour – this gluten-free flour is perfect for a keto cheesecake crust.
- Egg – Make sure that your eggs are at room temperature.
- Sweetener – Add your preferred sweetener for a little sweetness. I like powdered sweeteners, and you can make your own at home with a clean coffee grinder.
- Butter – Use unsalted butter to keep the salt under control in the recipe, then just add a pinch of salt to boost the flavors.
- Vanilla Extract – use a quality vanilla extract for best results.
For The Filling:
- Pumpkin Puree – Rather than using Pumpkin pie filling, I recommend using homemade pumpkin puree or canned pumpkin puree. Pumpkin puree is made from 100% pure pumpkin that has been baked and pureed. On the other hand, Pumpkin pie filling is sweetened and spiced, and it’s loaded with sugars.
- Pumpkin Pie Spice – You can make your own pumpkin pie spice blend at home, or you can buy it from the store.
- Full Fat Cream Cheese – Full-fat softened cream cheese is necessary for these cheesecake bars. If you try to use fat-free, the outcome will not be as creamy.
- Sweetener – will add the perfect sweetness and make them more delicious. When it comes to sweeteners on a keto diet, my favorite sweeteners are Erythrotil, Monk Fruit Sweetener, and Allulose.
- Vanilla Extract – Choose the best vanilla you can get to guarantee that the flavors don’t get lost while baking.
- Sour Cream – make sure that it is full fat.
- Eggs – bind the cheesecake together.
Out of Sour Cream? Use some plain yogurt instead – Greek yogurt can substitute sour cream in almost any recipe.
Or you can use more cream cheese instead!
How To Make Keto Cheesecake Pumpkin Bars
These Keto Cheesecake Pumpkin Bars are really easy to make just by following a simple few steps. So even if it looks like a lot of work, in fact, it’s not that complicated.
- Start making the crust. Combine all the ingredients in a mixing bowl. If the batter it’s too sticky, then you can add a tablespoon of coconut flour.
- Then press the crust mixture into an even layer in the bottom of the pan and bake until the edges look golden brown.
- Now you can make the filling for these keto pumpkin cream cheese bars! Beat the cream cheese and the sweetener in a mixing bowl and set aside. Add the vanilla extract and the sour cream and mix until combined.
- Add the eggs. You have to be careful here because you need to add one at a time and incorporate them well.
- Combine the pumpkin puree and the spices with the filling mixture, and mix until they are well blended.
- Pour the pumpkin mixture over the completely cooled crust.
- Bake for about 40-45 minutes, or until the center still has a very slight jiggle.
Tips For Making The Best Keto Cheesecake Pumpkin Bars
- Make sure that you use room temperature cream cheese: it becomes creamier when mixed, and it combines much better with the rest of the ingredients.
- Don’t overmix the batter: it’s essential to mix the cream cheese to remove the lumps and combine the ingredients, but over-mixing the batter will add too much air into the mixture, which might cause cracks.
- Let the cheesecake cool at room temperature. It’s essential to gently transfer these pumpkin cheesecake bars from heat to cool to avoid cracks and condensation.
- When you want to cut the bars, I recommend using a hot, sharp knife.
- When you are baking the cheesecake bars, open the oven door as slowly as possible. Suddenly changes in temperature may cause cracking.
How To Store Keto Cheesecake Pumpkin Bars
- Freeze them. You can freeze these pumpkin cheesecake bars for up to 2 months. And when you want to eat them, thaw the cheesecake bars in the refrigerator, then add the whipped cream before serving.
- If you want to simply refrigerate them, you have to slice the bars into individual squares and wrap each in plastic wrap. Then you can put them in a container or on a serving tray and place them in the fridge.
Are These Keto Cheesecake Pumpkin Bars Healthy?
While sweets, in general, aren’t the healthiest option, these keto pumpkin cheesecake bars do have some vitamins and minerals that make them healthier. Plus, these pumpkin cheesecake bars are refined sugar-free, and gluten-free.
If you’re looking for a nut-free version, use my coconut flour pie crust instead.
Pumpkin Pie Filling vs. Pumpkin Puree
It seems like a little detail, but it can change the entire result of this recipe, so make sure you use pumpkin puree (not pumpkin filling) in this recipe.
Can I Use Homemade Pumpkin Puree
Sure, you can! Slice a pumpkin, take out the seeds, and roast it for 40 minutes at 400°F (200°C). Allow to cool, take out the meat, then puree in a food processor. And voilà! Homemade pumpkin puree is ready to use!
Looking for more Keto Pumpkin Recipes? Try these:
- Keto Pumpkin Brownies
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- Keto Pumpkin Cheesecake
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
- Soft Low Carb Keto Pumpkin Cookies
Keto Cheesecake Pumpkin Bars
- Preheat oven to 350°F/ 180°C and line a 9X13-inch baking dish with parchment paper.
- Make the Crust: In a large mixing bowl, combine all the ingredients for the crust and stir well until no lumps remain and the dough looks crumbly. If the mixture seems too sticky, add one tablespoon of coconut flour.
- Transfer the crust into the prepared pan and press into an even layer using a measuring cup.
- Bake the crust for 10 minutes until the edges begin to brown. Remove from the oven and allow to cool.
- Make the Pumpkin Cheesecake Filling: In a large mixing bowl, add room temperature cream cheese, sour cream, pumpkin puree, sweetener, eggs, spices, and vanilla extract. Using an electric mixer incorporate all the ingredients until the mixture looks smooth and creamy. Scrape the edges if necessary.
- Pour the cheesecake mixture onto the cooled crust and use a spatula to smoothen the top.
- Bake in the middle of the oven for 40-45 minutes, until the center still jiggle to touch but the edges are firm and set.
- Remove from the oven and allow to cool completely.
- Refrigerate for at least 4 hours or overnight. Once fully set, cut into 18 bars and enjoy!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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