Pumpkin cheesecake bars are a delicious and easy keto dessert that perfectly combines the warm flavors of pumpkin spice with the richness of cheesecake. With a crust made from pecans and almond flour, these bars are not only gluten-free but also low in carbs. They’re perfect for the holiday season or whenever you’re in the mood for a creamy pumpkin dessert.
A Perfectly Balanced Dessert
These keto pumpkin cheesecake bars strike the perfect balance between creamy cheesecake and the fall warmth of pumpkin spice. The buttery pecan and almond flour crust adds a delightful crunch that contrasts beautifully with the smooth, pumpkin-infused filling.
What to Serve with Pumpkin Cheesecake Bars
These bars make a delightful dessert on their own, but if you’re looking to dress it up, try topping them with a dollop of homemade whipped cream or a drizzle of sugar-free caramel sauce. If you want to add a contrasting texture, a handful of chopped, toasted pecans sprinkled on top can bring some extra crunch. Pair them with a warm beverage like apple cider or a keto-friendly pumpkin spice latte for a cozy fall treat.
Customizing Your Pumpkin Cheesecake Bars
- Crust Variations: While this recipe uses pecans and almond flour for the crust, you can easily swap out the pecans for other nuts like walnuts or hazelnuts. If you prefer a more traditional cheesecake crust, you can replace the almond flour with a keto-friendly graham cracker alternative.
- Sweetener Choices: Allulose sweetener gives these bars a smooth sweetness without the carbs, but feel free to experiment with other keto-approved sweeteners like erythritol or monkfruit. Just adjust the amount based on your preferred sweetness level.
- Pumpkin Pie Spice Substitution: If you don’t have pumpkin pie spice on hand, you can create your own blend with cinnamon, nutmeg, ginger, and cloves. A pinch of each will bring the same warm, spicy flavors.
Why Pumpkin Puree, Not Pie Filling?
You might wonder why this recipe specifically calls for pumpkin puree rather than pumpkin pie filling. The difference is key for keto recipes. Pumpkin puree is just that—pure pumpkin, with no added sugar or spices, making it low-carb and perfect for this dish.
On the other hand, pumpkin pie filling is pre-sweetened and often contains added starches, which would significantly increase the carb count. So, when baking these delicious bars, always go for the unsweetened pumpkin puree.
Storage and Freezing Tips
These pumpkin cheesecake bars need to chill in the fridge for at least 3 hours after baking, which helps them set and become firm. Once cooled, they can be stored in an airtight container in the refrigerator for up to five days, making them perfect for meal prep or having on hand for a quick, keto-friendly dessert.
You can also freeze these bars for up to three months. Just slice them into individual servings, wrap each piece in plastic wrap, and store them in a freezer-safe bag or container. To enjoy, thaw the bars in the fridge overnight before serving.
Quick Tips for the Best Pumpkin Cheesecake Bars
- Press the Crust Firmly: When pressing the crust into the baking dish, use a spatula or the back of a spoon to create an even, firm layer. This ensures the crust holds together well once baked.
- Mix the Filling Thoroughly: Be sure to mix the cream cheese, heavy cream, and pumpkin puree until the filling is smooth and creamy. Any lumps in the cream cheese could affect the texture of the bars.
- Let It Cool Completely: Cheesecake continues to firm up as it cools, so be patient and allow the bars to cool on the counter before refrigerating them for the full 3+ hours. This will give you perfectly set, sliceable bars every time.
Why These Pumpkin Cheesecake Bars Are a Holiday Hit
These low carb pumpkin cheesecake bars are not only indulgent but also fit right into the keto or low-carb lifestyle. Their creamy, rich texture combined with the warm flavors of pumpkin and spice make them a must-have dessert for fall and the holiday season. Plus, they’re easy to make and can be prepared ahead of time, making them a great option for entertaining.
Keto Pumpkin Cheesecake
Ingredients
Crust
- 1 cup finely chopped pecans
- 2/3 cup almond flour
- 1/3 cup Butter melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Filling
- 8 ounces cream cheese softened
- 1/3 cup heavy cream
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/3 cup low carb granular sweetener
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 eggs
- Pinch of salt
- Whipped cream optional topping
Instructions
Crust
- Preheat the oven to 350°F.
- Mince the small pecan pieces to make sure they’re finely chopped.
- Prepare an 8×8 or 7×9 baking dish by lining it with parchment paper.
- Mix the dry crust ingredients then add melted butter.
- Carefully press the crust into the lined baking dish. Press down the mixture into an even layer with a spatula.
- Bake for 7 minutes at 350°F.
- Remove from the oven and allow the crust to cool.
Filling
- Using an electric mixer, whip the cream cheese and heavy cream together then add the pumpkin puree. Add the rest of the ingredients (monkfruit sweetener, pumpkin pie spice, vanilla extract, eggs, and saland mix thoroughly.
- Pour the cheesecake mixture over the cooled crust.
- Bake for approximately 35 minutes at 350Cheesecake won’t be entirely firm when it has finished baking, it firms when it cools.
- Cool the cheesecake on the counter (approx 1 hour) then cover and chill in the refrigerator for 3+ hours.
- Once the cheesecake is cooled, Cut it and top it with whipped cream (optional).
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.