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Homemade Keto Pumpkin Cheesecake Bars Recipe

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4.3 from 179 reviews

  • Author: Ezabella
  • Total Time: 60 minutes
  • Yield: 18 bars
  • Diet: Low Carb

Description

These Homemade Keto Pumpkin Cheesecake Bars offer a delicious low-carb twist on classic pumpkin cheesecake, featuring a nutty pecan crust and creamy, spiced pumpkin filling. Perfect for a fall dessert or anytime you crave a rich, keto-friendly treat.

Ingredients

Crust

  • 2 cups pecans
  • 2 tbsp butter
  • 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)

Filling

  • 16 oz cream cheese
  • 1 cup pumpkin
  • 4 eggs
  • 2/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
  • 2 tsp pumpkin spice

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Prepare the Crust: Place the pecans, butter, and 2 tablespoons of sweetener into a food processor or blender. Pulse until the nuts are finely chopped and the mixture holds together. Press this crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
  3. Make the Filling: Using the same food processor or blender bowl (no need to wash), pulse the cream cheese until smooth and creamy. Scrape down the sides as needed to ensure even blending. Add pumpkin, eggs, remaining 2/3 cup sweetener, and pumpkin spice, then blend until the mixture is smooth and fully combined.
  4. Assemble and Bake: Pour the prepared filling over the partially baked crust, spreading evenly. Bake the cheesecake bars for 35 minutes, or until the edges are golden brown and the center jiggles only slightly when shaken.
  5. Cool and Chill: Allow the cheesecake bars to cool to room temperature. Then refrigerate for at least 3 to 4 hours to fully set and chill. Once chilled, cut into 18 bars and serve.

Notes

  • Joy Filled Eats Sweetener can be substituted with an equal amount of erythritol or a keto-friendly sweetener of your choice.
  • Be careful not to overbake; the center should still jiggle slightly to ensure creamy texture.
  • Use full-fat cream cheese for best flavor and texture.
  • For added flavor, you can sprinkle a little cinnamon or nutmeg on top before baking.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/homemade-keto-pumpkin-cheesecake-bars-recipe/