These keto pumpkin cheesecake bars have a vanilla and pumpkin layer that tastes just like pumpkin pie!
These low carb Keto Pumpkin Cheesecake Bars are easy to make and wonderful to look at. The layer of vanilla cheesecake with the pumpkin layer makes these bars a showstopper.
You start by making the coconut flour crust that comes together fast and is flavored with fall spices to give it that added touch.
Then you make the cheesecake by combining cream cheese with your sweetener, eggs, vanilla, and salt. Mix it until it is smooth.
A stand mixer or a hand mixer is best for getting a smooth cheesecake but I have also tried doing it by hand and with a blender. If you use a blender only do about ¼ of the cheesecake mixture at a time or it will be too thick for your blender to handle.
After making your vanilla cheesecake you divide it in half and pour half over the baked crust and half you mix with a little pumpkin puree and fall spices and then pour over the vanilla cheesecake layer and bake.
Use pumpkin puree instead of pumpkin pie filling because we want to avoid added sugars. If you choose to use pumpkin pie filling make sure to not add the fall spices to that layer since it will already be in the pumpkin pie filling.
Love these keto cheesecake bars? You may also like these other keto recipes:Print
Keto Pumpkin Cheesecake Bars
A delicious keto two-layer cheesecake bar with a vanilla and pumpkin layer that tastes just like pumpkin pie with a coconut flour crust.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hr + 10 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
- ½ cup coconut oil
- 2 large eggs
- 3 tbsp erythritol
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
- ¾ cup coconut flour
- 24 ounces of cream cheese (3 bricks), at room temperature and cut into cubes
- 1 ½ cups erythritol
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp sea salt
- ¾ cup pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- First, start by making the crust. Preheat the oven to 400° F. Line an 8×8 baking pan with parchment paper.
- In a medium bowl beat coconut oil, eggs, erythritol, cinnamon, ginger, nutmeg, and salt together with a fork or a whisk.
- Then add coconut flour. Stir until dough holds together.
- Gather the dough into a ball, then pat into the parchment paper-lined baking pan.
- Bake for 8-10 minutes or until lightly brown. Let cool.
- Next, make the cheesecake layer. Preheat the oven to 350° F.
- In a large bowl, add the cream cheese and erythritol. Using a stand mixer or hand mixer, beat on low speed until smooth.
- Add one egg at a time, mixing each egg into the cream cheese.
- Next add vanilla and salt and combine until mixed.
- Pour about half of the mixture into the baking pan.
- In the reserved cheesecake mixture add pumpkin, cinnamon, ginger, nutmeg, and cloves. Mix until combined. Take cupfuls of the pumpkin mixture and gently pour over the vanilla cheesecake mixture until all of the pumpkin layer is used. Do this slowly so you avoid having uneven layers of cheesecake.
- Bake for about 50 minutes, until only about ¼-⅓ of the center of the cheesecake, has a little jiggle to it.
- Remove from the oven and allow the cheesecake bars to cool. Next, cover the cheesecake bars and place them in the fridge to chill overnight. Cheesecake really needs this extra time to firm up.
- Once firm you can slice the cheesecake into 16 squares and serve plain or with a little whipped cream and a sprinkle of ground cinnamon.
For erythritol, you can use powdered erythritol or regular erythritol. You can switch the sweetener to your preferred sweetener but I don’t recommend using stevia.
Each bar has 4.3g of Net Carbs.
- Serving Size: 1 bar
- Calories: 230
- Fat: 20g
- Carbohydrates: 4.3 net carbs
- Fiber: 2g
- Protein: 5.4g
How can I make this recipe egg-free?
For this recipe, I didn’t test an egg-free version. You could always use a vegan cashew cheesecake recipe and add pumpkin and the spices.
My cheesecake bars seem to be too undercooked?
I’ve accidentally undercooked my cheesecake before too. If about 2/3rd’s of the cheesecake is moving around like jello after removing it from the oven it is undercooked. You want to see only about ¼ to ⅓ of the cheesecake moving slightly. If you noticed the cheesecake is undercooked after chilling it overnight this can be fixed too. Simply place the cheesecake back in the oven at 350° F for 10-minute intervals. The cheesecake will taste fine and will be cooked through and then when it is done baking allow it to cool and then chill again overnight.
How do I get my eggs to be room temperature?
You can easily get your eggs to be room temperature by leaving them out for a few hours before baking with them. If you don’t have time to leave your eggs out for a few hours simply place them in a bowl with warm water for about 10 minutes.
How do I get my cream cheese to be room temperature?
You can get your cream cheese to be room temperature by leaving it out for a few hours. If you don’t have time, place the cream cheese in a bowl and microwave at 30-second intervals until the cream cheese is softened.
How can I make these cheesecake bars dairy-free?
You can make cheesecake dairy-free by using dairy-free cream cheese or making homemade vegan cream cheese using cashews. Dairy-free cream cheese can be substituted 1:1 for regular cream cheese. You can find dairy-free cream cheese at any special health food store or major grocery stores or through Amazon.
I only have whole cloves. How do I grind whole cloves?
You can grind whole cloves by placing them in a spice grinder and pulsing until they are ground to a powder.
How do I store cheesecake bars?
Store cheesecake bars in the fridge in an airtight container for no more than 5 days. You can also freeze cheesecake bars for up to 3 months in your freezer. Simply leave out at room temperature for half an hour to thaw.
How can I make this paleo-friendly?
You can easily make these cheesecake bars paleo-friendly by using your preferred sweetener like raw honey, maple syrup, organic cane sugar.
Can I substitute almond flour for coconut flour?
The coconut flour in the crust recipe cannot be replaced with almond flour. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
I don’t like pumpkin. Can I switch the pumpkin for something else?
If you don’t like pumpkin you can easily switch the quantity of pumpkin for something else fall-inspired like cranberry sauce but make sure to skip adding the cinnamon, nutmeg, and cloves. If you want something that is not fall-inspired try switching the pumpkin for peanut butter, pureed strawberries (or any berries), or melted chocolate.Links on this page may be affiliate links, for which the site earns a small commission, but the price for you is the same