These Keto Pumpkin Cheesecake Bars have a buttery almond flour crust topped with a creamy pumpkin cheesecake filling flavored with pumpkin pie spice and cinnamon. They’re low carb, gluten-free, sugar-free, and perfect for fall, Thanksgiving, Christmas, or whenever you’re craving a pumpkin dessert.
If you can never decide between pumpkin pie and cheesecake for the holidays, these bars give you a little of both. You get the creamy texture of cheesecake, plenty of real pumpkin flavor, and warm fall spices, all on an easy almond flour crust.
- Why You’ll Love These Keto Pumpkin Cheesecake Bars
- Ingredients for Keto Pumpkin Cheesecake Bars
- How to Make Keto Pumpkin Cheesecake Bars
- Tips for the Best Pumpkin Cheesecake Bars
- Pumpkin Puree vs. Pumpkin Pie Filling
- Can I Use Homemade Pumpkin Puree?
- How to Store Keto Pumpkin Cheesecake Bars
- Can I Freeze Pumpkin Cheesecake Bars?
- Can I Make Pumpkin Cheesecake Bars Ahead of Time?
- More Keto Pumpkin Recipes
- Keto Cheesecake Pumpkin Bars
They also look impressive once sliced, but the recipe itself is surprisingly simple. Bake the crust first, add the pumpkin cheesecake filling, then let everything chill until completely set.
Why You’ll Love These Keto Pumpkin Cheesecake Bars
- Creamy pumpkin filling: Pumpkin puree, cream cheese, sour cream, cinnamon, and pumpkin pie spice create a smooth, rich filling.
- Buttery almond flour crust: The simple grain-free crust holds the filling well and makes the bars easy to slice.
- Perfect for fall: These bars are especially good for Thanksgiving, Christmas, and pumpkin season.
- Easy to make ahead: The cheesecake needs at least four hours to chill, so it’s a great dessert to prepare in advance.
- Low carb, gluten-free, and sugar-free: They’re made with almond flour and your preferred sugar-free sweetener.
Ingredients for Keto Pumpkin Cheesecake Bars
The recipe has two simple parts: an almond flour crust and a creamy pumpkin cheesecake filling.
For the Almond Flour Crust
- Almond Flour – Creates the buttery, grain-free base for the cheesecake bars.
- 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 – Adds richness and helps hold the crust together.
- Vanilla Extract – Adds flavor to the almond flour crust.
- Salt – A small amount balances the sweetness.
For the Pumpkin Cheesecake 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.
- Cinnamon – Gives the pumpkin cheesecake an extra layer of cinnamon flavor.
- Full Fat Cream Cheese – Use full-fat cream cheese softened to room temperature. Room-temperature cream cheese blends more smoothly and helps prevent lumps.
- Sweetener – I like using allulose or monk fruit for this recipe.
- Vanilla Extract – Choose the best vanilla you can get to guarantee that the flavors don’t get lost while baking.
- Sour Cream – Makes the filling smooth and creamy. If you don’t have sour cream, plain full-fat Greek yogurt can also be used.
- Eggs – Give the cheesecake structure. Room-temperature eggs incorporate more easily into the filling.
- Salt – Just a small amount helps balance the flavors.
How to Make Keto Pumpkin Cheesecake Bars
These low carb pumpkin cheesecake bars are easy to make, but don’t rush the chilling time. Cheesecake needs time to cool and set before slicing.
- Prepare the Oven and Pan. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang to make the cheesecake easier to lift from the pan after chilling.
- Make the Almond Flour 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.
- Bake the Crust. Then press the crust mixture into an even layer in the bottom of the pan and bake until the edges look golden brown.
- Make the Pumpkin Cheesecake Filling. Add the softened cream cheese and sweetener to a large mixing bowl and beat until smooth and creamy. Then add the rest of ingredients and mix until combined.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid beating the filling longer than necessary once the eggs have been added.
- Assemble the Cheesecake Bars. Pour the pumpkin cheesecake filling over the cooled crust. Use a spatula to smooth the top into an even layer.
- Bake. Bake in the center of the oven for 40–45 minutes. The cheesecake is ready when the edges look set but the center still has a slight jiggle when you gently move the pan.
- Cool and Chill. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cool, refrigerate for at least 4 hours, or preferably overnight.
- This chilling time is important because it allows the cheesecake to fully set before slicing.
- Slice. Once completely chilled, lift the cheesecake from the pan using the parchment paper. Cut into 16 bars using a sharp knife.
- For cleaner slices, wipe the knife clean between cuts.
Tips for the Best Pumpkin Cheesecake 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.
- 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.
Pumpkin Puree vs. Pumpkin Pie Filling
They may look similar at the store, but pumpkin puree and pumpkin pie filling are not interchangeable in this recipe. Pumpkin puree is simply cooked and pureed pumpkin.
Pumpkin pie filling contains added sweeteners, spices, and other ingredients. Since this cheesecake already contains its own sweetener and spices, pumpkin pie filling would change both the flavor and sweetness.
For these pumpkin cheesecake bars, choose a can labeled 100% pure pumpkin.
Can I Use Homemade Pumpkin Puree?
Yes. Homemade pumpkin puree also works well in these cheesecake bars.
If your homemade puree contains more moisture than canned pumpkin, drain off any excess liquid before measuring the 1¼ cups needed for the recipe.
You can also follow my homemade pumpkin puree recipe if you’d like to make it from scratch.
How to Store Keto Pumpkin Cheesecake Bars
Keep the cheesecake bars refrigerated in an airtight container.
You can store them as a whole slab or cut them into individual bars first.
For the cleanest presentation, keep the bars chilled until shortly before serving.
Can I Freeze Pumpkin Cheesecake Bars?
Yes.
Once the cheesecake has completely chilled, cut it into individual bars and wrap them well before freezing.
Freeze for up to 2 months.
When you’re ready to serve them, thaw the cheesecake bars in the refrigerator. If you’re adding whipped cream, wait until after thawing to add it.
Can I Make Pumpkin Cheesecake Bars Ahead of Time?
Yes. In fact, this is a great dessert to make ahead because the cheesecake needs at least 4 hours in the refrigerator before slicing.
You can bake it the day before you plan to serve it and leave it refrigerated overnight.
More Keto Pumpkin Recipes
If you love pumpkin desserts, try these next:
- 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
Description
Ingredients
Crust:
- 1 ½ cups almond flour
- 1 large egg
- â…“ cup Sweetener
- ¼ tsp salt
- ¼ cup melted unsalted butter
- 1 tsp vanilla extract
Filling:
- 24 oz full fat cream cheese at room temperature
- 3 large eggs at room temperature
- 1 ¼ cups pumpkin puree
- 1 1/4 cup Sweetener
- ½ cup full fat sour cream
- 1 ½ tsp pumpkin pie spice
- 1 ½ tsp ground cinnamon
- 1 ½ tsp pure vanilla extract
- â…› tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan 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 center of the oven for 40–45 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove from the oven and allow to cool completely.
- Refrigerate for at least 4 hours, or overnight, until completely chilled and set.
- Lift the cheesecake from the pan using the parchment paper and cut into 16 bars.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
Friend of mine tried some of these recipes, they are fantastic. Taste, quality, and texture the best.
The recipes are the best I’ve tasted. Easy to make.
I made these and the house smells amazing!! They look great. No cracks. I always use wet cloth strips around the sides of the pan and never have any cracks. One thing I was wondering though, how many servings are there for the nutrition given? The top of the recipe card says 16 servings, but the directions says to cut into 18 pieces.