These Keto Pumpkin Cheesecake Bars are so easy to make and you won’t even notice they are low carb! They’re full of pumpkin flavor and have a sweet cinnamon crackly topping! Rich, creamy, and perfect for Fall!
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Oh my goodness, I think I’ve outdone myself this time.
These Keto Pumpkin Cheesecake Bars are honestly what dreams are made of. They’re sugar free, grain free, loaded with pumpkin, so creamy, and that crackly cinnamon ‘sugar’ topping is just irresistible.
Now we can add these cheesecake bars to our must make list every Fall, right alongside our Keto Pumpkin Bars.
Love that cinnamon sugar topping just as much as we do? Be sure to try these keto snickerdoodles too!
These bars are simple to make, but taste like they came from a fancy bakery.
The cinnamon ‘sugar’ topping gives these the perfect crackly texture on top and is perfect for Fall!
The grain free crust is rich and buttery, mimicking a graham cracker crust really nicely.
We turned these into cheesecake bars, so you won’t need a special springform pan. Just use a 9×9 dish and be done with it!
Keto ‘Graham Cracker’ Crust Ingredient Notes:
Almond Flour – Almond flour has a great texture and holds together well for a cheesecake crust. Plus, it’s easy to find and simple to use. We have not tested this with any other flour as of this time.
Sweetener – We use and love Lakanto sweeteners. Swerve is great as well!
Pumpkin Cheesecake Ingredient Notes:
Cream Cheese – Be sure to use the brick cream cheese and not the tub of whipped cream cheese. You’ll also want to make sure the cream cheese is fully at room temperature to prevent lumps in your cheesecake.
Pumpkin – Use 100% pure pumpkin. Be careful not to buy the pumpkin pie filling as it has sugar, dairy, and other ingredients added.
Pumpkin Pie Spice – Did you know that pumpkin actually doesn’t have a strong flavor? Most of the flavor comes from the spices!
Cheesecake Topping – We’re going to turn these keto pumpkin cheesecake bars into pumpkin snickerdoodle bars by topping them with a cinnamon and sweetener mixture!
We use Thrive Market for a lot of our specialty ingredients and keto snacks or products. Their prices tend to be cheaper than the local stores and I love that you can so easily sort products by diet.
Like Costco, this is a membership site, but we find that it’s more than worth it based on the amount we save over the regular grocery store.
They have monthly or yearly plans. Check it out here.
How To:
Prepare the Crust – To get started add the almond flour along with the cinnamon and sweetener to your baking dish and stir to combine. Next you’ll pour the melted butter over the top and give it another stir before using your hands to press the keto crust mix down in an even layer on the bottom of the baking dish. Bake for 10 minutes at 350 degrees.
Prepare the Filling – While the cheesecake crust is baking you can get started on the keto pumpkin cheesecake filling! Add the cream cheese to a mixing bowl and use an electric mixer to beat until it is smooth and creamy. Now add in the pumpkin puree, pumpkin pie spice, sweetener, and vanilla! Give it another quick mix and then beat in the eggs, one at a time, until all is combined. You should have a smooth pumpkin filling, but don’t overmix it!
Prepare the Topping – When you’ve finished making the pumpkin cheesecake filling you can go ahead and pour it over the parbaked keto cheesecake crust. Now you’ll add a snickerdoodle like topping to the keto pumpkin cheesecake bars by mixing together cinnamon and sweetener and then generously sprinkling it over the pumpkin filling in an even layer.
Bake the Cheesecake – When you’ve completed the topping all that’s left is to place it back in the oven and let it bake for about eighteen to twenty minutes or until the center is just slightly jiggly. You’ll want to let this cool on the counter completely before transferring it to the refrigerator to chill. Serve nice and cold for the most delicious cheesecake!
Don’t overmix the cheesecake batter! If you incorporate too much air into the batter, your cheesecake will sink and crack. For best results, cream cheese and eggs should be fully at room temperature. You’ll end up with a lumpy cheesecake if your cream cheese is not soft enough.
FAQ’s:
Any sweetener that bakes at a 1:1 ratio to table sugar should work just fine in this recipe. Please keep in mind this was tested with Lakanto sweetener and other sweeteners may leave an aftertaste or cooling effect when used.
The cinnamon sugar topping is what gives this cheesecake that snickerdoodle vibe!
These keto pumpkin cheesecake bars will last in the fridge for about 5 days.
Overmixing your cheesecake batter can cause the cheesecake to crack as it cools. Beat the ingredients together until smooth and creamy, but don’t beat longer than necessary. Cooling completely on the counter before transferring the cheesecake to the refrigerator also helps prevent cracking.
More Pumpkin Recipes:
- Pumpkin Chaffles
- Keto No Bake Pumpkin Pie
- Keto Pumpkin Mousse
- Pumpkin Noatmeal
- Keto Pumpkin Pie with Streusel Topping
More Cheesecake Recipes:
- Keto Mini Chocolate Cheesecake
- Keto Peanut Butter Cheesecake
- Mini Cheesecakes (with strawberry sauce!)
- Mini Cranberry Cheese
Keto Pumpkin Cheesecake Bars
Ingredients
For the crust:
- 1 ¼ cups almond flour
- ¼ cup granulated erythritol such as Lakanto or Swerve
- 1 teaspoon cinnamon
- ¼ cup melted butter
For the filling:
- 16 ounces cream cheese room temperature
- ½ cup granulated erythritol such as Lakanto or Swerve
- ½ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
For the topping:
- ¼ cup granulated erythritol such as Lakanto or Swerve
- 2 teaspoons cinnamon
Instructions
To make the crust:
- Preheat oven to 350 degrees.
- Add the almond flour, sweetener, and cinnamon to the bottom of a 9×9 baking dish. Stir to combine.
- Pour the melted butter over mixture and stir to combine. Press the crust into the bottom of the baking dish.
- Bake for 10 minutes.
To make the filling:
- Reduce oven to 325 degrees.
- Add the cream cheese to a large mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the sweetener, pumpkin,pumpkin spice, and vanilla and mix until just combined.
- Beat in the eggs, one at a time, until combined. Do not overmix.
- Pour the cheesecake batter over the parbaked crust.
- To make the topping:
- Stir together the sweetener and cinnamon in a small bowl.
- Sprinkle evenly over the top of the cheesecake batter.
To bake:
- Bake for 18-20 minutes or until the center is just slightly jiggly.
- Remove from the oven and let cool for 1 hour.
- Refrigerate at least 4 hours before slicing and serving.
gloria ann varnadoe says
I made this and it is very good!! Only thing is I baked it for about 30 minutes and it came out great! I lined my dish with parchment paper as well. Thank you for a very good recipe.
Karly Campbell says
So glad you enjoyed these, Gloria! 🙂
Susan says
According to MyFitnessPal calculations, these are 12g of carbs per square if cut into 16 pieces. I’m not sure how you get 5g carbs. The only change I made was using cashew flour instead of almond flour because of allergies. Both have similar carbs per cup.
They are tasty, but I wouldn’t have made them if I’d realized how high they are for my low carb diet.
Karly Campbell says
Hi Susan! Did you subtract the sweetener? It’s not included in our carb count as it counts as zero.
Phyllis Dable says
You gave two different pan sizes. In the narrative begining you said 9×13 but directions said 9×9 which is what I went with and it didn’t get done in 20 minutes!
Karly Campbell says
Hi Phyllis! Sorry for the confusion. The 9×9 is correct. It may not bake in exactly 20 minutes, because every oven is a bit different, but it should be around the 20 minute mark. The cheesecake should still be slightly jiggly in the center when you remove it from the oven.
Kate K says
Do these freeze well? I’m the only pumpkin fan in my family, so I’m torn between halving the recipe and using a loaf pan, or making the full thing and wrapping up what I know won’t get eaten in 5 days.
Karly Campbell says
Hi Kate! Yep, these will freeze great!
Patricia Williams says
Is the snickerdoodle topping a must?
Karly Campbell says
Nope, not at all.
Dawn Woodward says
I read that you make this in a 9×13 pan but the recipe says a 9×9.
Which is correct?
Karly Campbell says
9×9 is correct.
Teresa says
This looks great Karly! I’m not sure if this is a new picture or I just noticed. It’s so cute! You look great.
Karly Campbell says
It’s a new one! Thanks, Teresa! 🙂
Karen Fink says
Can I use truvia sweetener?
Karly Campbell says
Hi Karen! If Truvia is safe for baking and measures 1:1 for sugar, it should work fine.