I am going to start by saying that I am having a hard time eating anything besides these Pumpkin Spice Cheesecake Bars! The pumpkin isn’t totally in your face, and neither is the cream cheese. It’s light enough to be a great Thanksgiving day dessert, after a big meal, and rich enough to have that air of decadence. I’ll have another tin please! Did I mention that it is also SUGAR FREE and low carb? Keto all the way, even down to the Pumpkin Spice Whipped Cream! Yes it is made with Erythritol and Monkfruit based sweeteners so you don’t have to feel guilty about this tasty pleasure. The crust is made from almond flour, so it is definitely a healthy indulgence for any autumnal celebration, and a good way to get your pumpkin fix!
Decadence is right here on a rose gold metallic plate…and don’t forget to make homemade Pumpkin Spice Whipped Cream to top it off with. The thing needs to sit in the fridge for at least 4 hours before you slice into it, so you have time. Click the link for my recipe.
You will need an 8 x 8″ pan for this recipe. You can grease the pan, but I highly recommend parchment paper because it’s less messy and way easier to clean up. I like to seal each corner with a clip, any chip clip or clothespin should work. That way it stays in place while you work the crust. Take them off before putting in the oven!!
Smooth the almond flour base evenly on the base of the pan. You will bake this first and then top it with the filling. Remember not to bake with clips on the corners but I swear once you use this trick you won’t ever go back to wrangling with the parchment paper that doesn’t seem to behave, ever.
While the crust is baking, you can whip the rest of the ingredients for the filling with a hand mixer. Because of the raw egg I wouldn’t sneak bites yet….I know it’s hard.
After the almond crust is finished baking, pour the pumpkin spice cheesecake mixture evenly on top, and return to the oven for the final bake.
Pumpkin Spice Cheesecake Bars
- November 24, 2021
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- 1 C almond flour
- 2 T Erythritol and Monk Fruit (plain Erythritol is fine)
- 2 T butter, melted
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 16 oz cream cheese, room temp
- 1 C Erythritol and Monk Fruit
- 1 C pumpkin puree
- 2 eggs, room temp
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- See separate recipe for Pumpkin Spice Whipped Cream for topping
- Step 1
- Preheat oven to 325 degrees F. Line an 8 x 8″ pan with parchment paper
- Step 2
- cinch edges with clothespins or chip clips to help it stay in place.
- Step 3
- In medium-sized bowl, mix butter and erythritol until fully blended together. Stir in almond flour, pumpkin spice, and cinnamon.
- Step 4
- Press into base of the lined 8 x 8″ pan and bake for 10 minutes.
- Step 5
- While the base is baking, beat cream cheese and erythritol until smooth. Add pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon. Beat with hand mixer until combined.
- Step 6
- Pour mixture over crust and return to oven for 40 more minutes. Let cool for 15 minutes, cover, and refrigerate for 6 hours or overnight.
- Step 7
- Serve bars cut into squares, topped with Pumpkin Spice Whipped Cream
Song for the Prep: The Light by Love and Rockets
Ooooh heaven~ which is what you are going to sing when you take a bite of these Pumpkin Spice Cheesecake Bars! I’m spending Thanksgiving with my 2 dogs…and this song sort of resonates with long days that are ALL mine! And so are these bars! Because heaven should be mine…lalala!
Recipe for the bars based from Gimme Delicious