This autumn dessert consists of an almond flour crust topped with a cream cheese and pumpkin purée filling. The cheesecake layer is seasoned with pumpkin pie spice and cinnamon, and the two mixtures are swirled together before baking. The bars are cooked in an 8×8-inch pan and chilled before being sliced into individual portions.

About This Recipe

The preparation of these bars involves layering two distinct cheesecake mixtures over a pre-baked almond flour base. The first mixture is a standard cream cheese batter, while the second is combined with unsweetened pumpkin purée and spices. Moving a knife through both batters in the pan creates a marbled pattern across the surface.

The ingredients include cream cheese, sour cream, and eggs, which are beaten together to form the filling. Almond flour, melted butter, and cinnamon are mixed for the crust, which provides a base for the pumpkin and cream cheese layers. The pumpkin pie spice and cinnamon are concentrated in the pumpkin portion of the batter, creating a visual and flavor contrast between the orange and white sections of the bar.

The bars are sliced into individual squares using a sharp knife after a period of refrigeration. The recipe can be changed by adding crushed pecans to the crust or stirring sugar-free chocolate chips into the filling. Once cooled and portioned, the bars are served with a topping of unsweetened whipped cream or a sprinkle of nutmeg.

Why You’ll Love This Recipe

Creamy, rich pumpkin-cheesecake flavor with perfect texture
Easy to make ahead—tastes even better the next day
Naturally low-carb, gluten-free, and sugar-free
Perfect for holidays, parties, or cozy fall nights

What You’ll Need for This Keto Pumpkin Cheesecake Bars

For the Crust:
1 ½ cups almond flour
¼ cup powdered erythritol or monk-fruit sweetener
½ tsp cinnamon
¼ cup melted butter
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup powdered erythritol
2 large eggs
½ cup sour cream
1 tsp vanilla extract
For the Pumpkin Swirl:
½ cup pumpkin purée (unsweetened)
1 tsp pumpkin-pie spice
½ tsp cinnamon

Step-by-Step Preparation

Preheat oven to 350 °F. Line an 8×8-inch baking pan with parchment paper.
Make the crust: Mix almond flour, erythritol, cinnamon, and melted butter until crumbly. Press into the bottom of the pan and bake 8 minutes. Let cool slightly.
Prepare cheesecake layer: Beat cream cheese and erythritol until smooth. Add eggs, sour cream, and vanilla; mix until creamy.
Make pumpkin mixture: In a small bowl, stir together ⅔ cup of the cheesecake batter with pumpkin purée and spices.
Assemble: Pour remaining plain cheesecake batter over crust, then spoon pumpkin mixture on top and swirl with a knife.
Bake 30–35 minutes, until the center is set but slightly jiggly.
Cool completely, then refrigerate at least 3 hours before slicing into bars.

FAQ

Can I use coconut flour instead of almond flour?
Not for this crust—it will change the texture too much. Stick with almond flour or finely-ground almond meal.
How long do they last in the fridge?
Up to 5 days in an airtight container. They also freeze beautifully for up to 2 months.
Can I make this dairy-free?
Yes—use dairy-free cream cheese and coconut cream instead of sour cream.
Do I need to use a water bath like regular cheesecake?
Nope! These bars bake evenly without one—just don’t overbake.

Variations & Substitutions

Swap the almond crust for a pecan crust for a nutty twist.
Add sugar-free chocolate chips for extra decadence.
Make it mini-sized in a muffin tin for portion control.

Serving Suggestions

Serve chilled with whipped cream and a sprinkle of cinnamon or nutmeg. Pair with keto hot chocolate or pumpkin-spice coffee for the perfect fall treat.

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