Description

A dense, creamy, and rich keto-friendly pumpkin spice cheesecake bar with an almond flour crust. This dessert is make-ahead friendly, gluten-free, and designed to satisfy sweet cravings without the carb crash.

Ingredients

Scale

1 ½ cups (150g) blanched super-fine almond flour
¼ cup (57g) unsalted butter, melted
¼ cup (50g) granulated erythritol or Monk Fruit Blend
½ teaspoon ground cinnamon
Pinch of salt
24 oz (680g) full-fat cream cheese, room temperature
1 cup (240g) pure pumpkin puree, drained
4 large eggs, room temperature
¼ cup (60ml) heavy cream
¾ cup (150g) granulated erythritol or Monk Fruit
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: Whipped cream, chopped pecans or walnuts, pumpkin seeds

Instructions

Preheat oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray with non-stick spray.
In a medium bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until it resembles wet sand. Press firmly into the bottom of the prepared pan.
Bake the crust for 8-10 minutes until lightly golden and fragrant. Remove from oven and let cool while making the filling.
While the crust bakes, drain the pumpkin puree in a coffee filter or fine mesh strainer for 10 minutes to remove excess water.
In a large mixing bowl, beat the room-temperature cream cheese on medium-high speed until smooth (2-3 minutes). Add sweetener and beat until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Add the drained pumpkin puree, heavy cream, vanilla, pumpkin pie spice, ginger, nutmeg, and salt. Mix on low speed until just combined.
Pour the filling over the cooled crust and smooth the top.
Bake at 325°F for 45-50 minutes. The edges should be set, but the center should have a slight jiggle.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 4 hours, preferably overnight.
Lift bars out using parchment overhang. Use a sharp knife dipped in hot water to cut into squares. Serve with optional toppings.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracking. Draining the pumpkin puree is crucial for the correct texture. The cheesecake must be chilled overnight for best results.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 2
Sodium: 150
Fat: 20
Saturated Fat: 8
Carbohydrates: 5
Fiber: 2
Protein: 6

Keywords: keto, pumpkin spice, cheesecake bars, gluten-free, low carb, fall dessert, almond flour crust, sugar-free