Irresistible Keto Pumpkin Cheesecake Bars: The Ultimate Fall Dessert You Can’t Miss!

These Keto Pumpkin Cheesecake Bars are a delectable low-carb dessert, perfectly capturing the essence of fall. Ideal for Halloween or Thanksgiving, these bars offer a guilt-free way to indulge in the flavors of the season with just 3 net carbs per serving. Whether you're following a ketogenic diet or simply looking for a healthier dessert option, these pumpkin cheesecake bars are sure to satisfy your cravings.

Ingredients You'll Need

Before diving into the baking process, gather the following ingredients:

For the Crust:

Almond flour; blanched almond flour is recommended for a whiter color and finer texture.
Powdered sweetener (granulated sugar-free sweetener), such as Bocha Sweet or Confectioners Swerve.
Melted butter.
Pumpkin pie spice.
Salt.

For the Cheesecake Filling:

Cream cheese (full-fat, brick-style, softened).
Granulated sugar-free sweetener and keto-friendly confectioners sweetener.
Eggs.
Vanilla extract.
Pumpkin puree (100% pure pumpkin, not pumpkin pie filling).
Pumpkin pie spice, cinnamon, ginger, and cloves.
Full-fat sour cream (optional, for topping).

For the Crumble Topping (Optional):

Butter.
Pecans.
Almond flour.
Keto brown sugar sweetener.
Cinnamon.

Preparing the Perfect Keto Pumpkin Cheesecake Bars

Follow these step-by-step instructions to create these irresistible keto pumpkin cheesecake bars:

Step 1: Preparing the Crust

Preheat the oven: Set your oven to 350 degrees F (175 degrees C).
Line the baking pan: Line an 8x8 inch square baking pan (or a 9x13 inch baking dish) with parchment paper, ensuring the paper extends up the sides to easily lift the bars out later.
Combine dry ingredients: In a large bowl, mix together the almond flour, powdered sweetener, and salt.
Incorporate melted butter: Stir in the melted butter until the mixture resembles a graham cracker crust or a soft, buttery dough. Adding pumpkin pie spice at this stage can enhance the crust's flavor.
Press into the pan: Transfer the crust ingredients to the prepared baking dish and press firmly down and out to fill the pan, creating an even and compact layer.
Bake the crust: Bake for 7-15 minutes, or until the crust is just turning golden around the edges.
Cool completely: Allow the crust to cool completely before adding the cheesecake layers.

Step 2: Making the Cheesecake Filling

Combine cream cheese and sweeteners: In a large mixing bowl, mix the softened cream cheese and sweeteners (granulated and powdered) until creamy and smooth. An electric mixer works best for this step.
Add eggs: Add the eggs one at a time, beating well after each addition. Ensure the eggs are fully incorporated for a smooth filling.
Incorporate vanilla extract: Add the vanilla extract and mix to combine.

Step 3: Creating the Pumpkin Layer

Divide the cheesecake mixture: Transfer about half of the cheesecake mixture over the cooled crust, spreading it evenly to create the cheesecake layer.
Blend in pumpkin puree and spices: Blend the pumpkin puree and pumpkin pie spice into the remaining cheesecake mixture for the pumpkin layer. For a richer flavor, you can also add cinnamon, ginger, and cloves.
Layer the pumpkin mixture: Carefully scoop small amounts of the pumpkin mixture over the cheesecake layer. Repeat to evenly distribute the pumpkin mixture.
Smooth the top: Use a rubber spatula to spread out and smooth the pumpkin layer, creating a visually appealing swirl.

Step 4: Baking the Cheesecake Bars

Bake: Bake at 325-350 degrees F (160-175 degrees C) for 30-50 minutes, until the edges are set and the center still appears slightly jiggly. The surface should jiggle as a whole when the baking dish is gently nudged. Alternatively, use a thermometer and remove the cheesecake when the center reaches 150 F.
Cool: Remove from the oven and place on a wire rack. Cool completely to room temperature.

Step 5: Chilling and Serving

Refrigerate: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to firm up completely.
Cut and serve: To cut the bars, lift on the sides of the parchment paper and lift the pumpkin bars out. Cut into squares and serve chilled.
Optional toppings: Top with a dollop of pumpkin spice whipped cream, a drizzle of sugar-free caramel sauce, or a sprinkle of powdered sweetener for an extra touch of sweetness and visual appeal.

Tips for the Best Keto Pumpkin Cheesecake Bars

To ensure your Keto Pumpkin Cheesecake Bars turn out perfectly, consider these helpful tips:

Use room temperature ingredients: For best results, ensure the cream cheese and eggs are fully at room temperature. This helps create a smoother and creamier filling.
Don't overmix the batter: Overmixing the cheesecake batter can incorporate too much air, causing the cheesecake to sink and crack as it cools. Mix the ingredients together until just smooth and creamy.
Monitor the baking time: Ovens vary, so frequently monitor the cheesecake and remove it when it's set but still slightly jiggly in the center.
Chill thoroughly: Chilling the cheesecake overnight is crucial for it to firm up properly and develop the best flavor and texture.
Sweetener substitutions: You can substitute the recommended sweeteners with other dry sweeteners, but be sure to check the packaging to determine the appropriate amount to use based on its comparison to regular sugar.
Powder your own sweetener: If using granulated erythritol, powder it using a small blender like a Nutribullet for a smoother texture in the crust and filling.
Almond flour variations: While almond flour is recommended for the best taste and texture, some readers have successfully substituted or added ground pecans or walnuts.
Preventing cracks: Cooling the cheesecake completely on the counter before transferring it to the refrigerator can help prevent cracking.

Variations and Add-Ins

Crumble Topping: For a delightful texture contrast, add a crumble topping made from butter, pecans, almond flour, keto brown sugar sweetener, and cinnamon.
Spiced Crust: Enhance the crust by adding pumpkin pie spice directly to the almond flour mixture.
Layered Look: Cook the cheesecake layer for a few minutes before adding the pumpkin pie layer to achieve a more defined layered look.
Chocolate Swirl: Add sugar-free chocolate chips or a swirl of melted sugar-free chocolate to the pumpkin layer for a chocolate-pumpkin combination.

Serving and Storing

These Keto Pumpkin Cheesecake Bars are perfect as a low-carb Halloween or Thanksgiving dessert. Serve them cold, topped with whipped cream or your favorite sugar-free sauce.

Read also: Easy Low-Carb Cheese Crackers

Storage: Store the bars loosely covered with plastic wrap in the refrigerator for up to one week.
Freezing: Cheesecake bars freeze perfectly. Slice and wrap individual servings tightly with plastic wrap and store them in a freezer storage bag for up to 2 months. Thaw in the refrigerator before serving.

Why These Bars Are a Healthy Choice

These pumpkin bars are a healthier alternative to traditional pumpkin desserts due to the following reasons:

Low-carb Crust: The nut-based crust, made from almond flour, significantly reduces the carbohydrate content compared to traditional flour-based crusts.
Keto-friendly Sweeteners: The use of keto-friendly sweeteners like erythritol eliminates the need for refined sugar, making these bars suitable for those following a ketogenic or low-carb diet.
Pumpkin's Nutritional Benefits: Pumpkin is rich in fiber and provides essential nutrients. Although it contains some carbohydrates, a little goes a long way in providing full flavor.
High-Fat Ingredients: The use of high-fat ingredients like cream cheese and eggs aligns with the principles of a ketogenic diet, providing satiety and sustained energy.

Read also: Magnesium Supplements for Keto

tags: #keto #pumpkin #cheesecake #bars #recipe