Keto Pumpkin Cheesecake Bars
Get your low carb pumpkin fix with these delicious keto pumpkin bars. Creamy layers of cheesecake and perfectly spiced pumpkin pie sit on top of a buttery crust, making an irresistible keto dessert full of festive fall flavor.
Prep Time10 mins
Cook Time45 mins
Preheat the oven to 350
Mix all of the ingredients for the crust in a blender or bowl.
Use a rubber spatula to press the crust down into the square pan
Cook crust for 5 minutes and remove it from the oven
Mix cheesecake layer by adding all of the ingredients to a stand mixer
Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes
Mix all of the ingredients for the pumpkin pie layer
Add it to the top of the cheesecake layer
Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.
Allow the dessert to cool. Refrigerate it for at least 4 hours.
You should make this dessert ahead of time & serve it cold. I usually make this the night before a holiday like Thanksgiving.
If you’d like to add variations to this recipe, then you can swap the crust with a low carb cake mix. You’d simply prepare the cake mix according to the package directions, then top it with the cheesecake and pumpkin pie layers.
I cooked the cheesecake layer for a few minutes before adding the pumpkin pie layer. This helped me to get a layered look. You can skip this step if you wish.
Calories: 295kcal | Carbohydrates: 6g | Protein: 6g | Fat: 29g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 151mg | Potassium: 86mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2168IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg