A delicious keto pumpkin recipe is here! These low carb Pumpkin Cheesecake Bars are so creamy and tasteful! All of the flavors of fall are in these bars. If you love pumpkin and cheesecake then these perfect little bars are just what you are looking for.

Low carb and keto dessert recipe that you will want to indulge in. These bars are so easy to make and you will want to make them all year round.

How to make Pumpkin Cheesecake Bars?

It is super easy to make these bars and there are only a few steps to make them. I have listed the steps here below but you can find the full ingredient list and instructions in the recipe card at the bottom of this post.

• Preheat the oven to 350 degrees F. Line a 9X9 brownie pan with parchment paper and set aside.
• Add the eggs, butter, pumpkin, and vanilla extract into a mixing bowl and mix together well.
• In a separate mixing bowl add the almond flour, erythritol, pumpkin spice, salt and baking powder and mix together well.
• Mix the wet and dry mixtures together until well combined. Pour into the pan and level it out.
• In a mixing bowl add the cream cheese, heavy cream, vanilla extract, egg, erythritol and sour cream together and mix well. Pour it over the pumpkin.
• Take a tooth pick or skewer and run it through all over to get it to mix. Bake for about 40 minutes.
• In a mixing bowl add the heavy cream and mix it well with a hand mixer until it starts getting thick. Add in the cream cheese, vanilla extract, erythritol and mix together well and set aside.
• Once it is done let it cool for about 10 minutes and add the frosting on top. This recipe makes about 9 bars. Enjoy!

Keto Dessert Recipe!

This low carb dessert is so easy to make and so full of flavor. The pumpkin bread in the recipe is moist, soft, and full of pumpkin flavor. The top is a delicious cheesecake texture and delicious taste. Both of these flavors together make this dessert so tasty and the perfect fall recipe.

More keto pumpkin recipes

It is pumpkin season and this is one you are going to want to make! We have several delicious pumpkin recipes on the blog. We have listed some of our delicious low carb recipes here that you will love.

• Pumpkin Cookies
• Pumpkin Cheesecake Mousse
• The Best Pumpkin Keto Pie
• Pumpkin Bread
• Ginger Bread Fat Bombs
• Apple Spice Cake

Delicious and easy to make dessert!

The best way to make the cream cheese would be by having it at room temp. It prevents chunks in you cheesecake and makes it easier to mix all of the ingredients together. You can certainly mix the pumpkin and the cheesecake together and bake it that way. In the instructions you would add the cheesecake on top of the pumpkin and just swirl it together.

With the cheesecake in the middle and the pumpkin on the bottom with the creamy frosting on top makes this layered dessert amazing. When you take a bite you get a taste of each layer which is just the best!

Save this image to make this Pumpkin Cheesecake Bars recipe later!

Continue to Content

Pumpkin Cheesecake Bars

Yield: 16

Prep Time: 20 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Delicious and easy to make keto Pumpkin Cheesecake Bars recipe. Sugar free and low carb pumpkin dessert recipe.

Print

Ingredients

Pumpkin Layer

• 1 cup Pumpkin Puree
• 2 tbs Butter, softened 
• 1/2 cup (105g) Erythritol
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1 1/4 cup (150g) Almond Flour
• 1 tbs Pumpkin Spice 
• 1/2 tsp Sea Salt
• 1 tbs Baking Powder

Cheesecake Layer

• 8 oz Cream Cheese, softened 
• 2 oz Heavy Cream
• 1 tsp Vanilla Extract
• 2 large Egg
• 30g Erythritol, powdered
• 1 oz Sour Cream

Frosting

• 4 oz Cream Cheese, softened
• 2 oz Heavy Cream
• 1 tsp Vanilla Extract
• 2 tbs Erythritol, powdered

Instructions

1. Preheat the oven to 350 degrees F. Line a 9X9 brownie pan with parchment paper and set aside.
2. Add the eggs, butter, pumpkin, and vanilla extract into a mixing bowl and mix together well.
3. In a separate mixing bowl add the almond flour, erythritol, pumpkin spice, salt and baking powder and mix together well.
4. Mix the wet and dry mixtures together until well combined. Pour into the pan and level it out.
5. In a mixing bowl add the cream cheese, heavy cream, vanilla extract, egg, erythritol and sour cream together and mix well. Pour it over the pumpkin.
6. Take a tooth pick or skewer and run it through all over to get it to mix. Bake for about 40 minutes.
7. In a mixing bowl add the heavy cream and mix it well with a hand mixer until it starts getting thick. Add in the cream cheese, vanilla extract, erythritol and mix together well and set aside.
8. Once it is done let it cool for about 10 minutes and add the frosting on top. This recipe makes about 9 bars. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
• 
  Premium Stainless Steel Mixing Bowls with Airtight Lids (Set of 5) Nesting Bowls for Space Saving Storage, Easy Grip & Stability Design Mixing Bowl Set Versatile For Cooking, Baking & Food Storage
• 
  Cuisinart 9-Inch Chef's Classic Nonstick Bakeware Square Cake Pan, Silver

Nutrition Information:

Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 156Net Carbohydrates: 3.8g

Did you make this recipe?

Tag @Lowcarbcupboard on Instagram and use the hashtag #lowcarbcupboard