There’s nothing quite like the pumpkin cheesecake combo when it comes to fall baking. These keto pumpkin cheesecake bars are a must make for anyone who loves a low carb, grain free, and sugar free treat that’s as rich, creamy, and irresistible as something from a fancy bakery. The pumpkin flavor blends beautifully with a hint of cinnamon flavor, creating a sweet aroma that fills your kitchen with cozy autumn vibes. What makes them special is that they’re easy to make, using simple steps and a 9×9 dish instead of a springform pan. The grain-free crust mimics a graham cracker crust with its buttery, crumbly crust and golden finish that pairs perfectly with the creamy filling.
Each bite of these cheesecake bars is loaded with pumpkin spice and topped with a cinnamon sugar topping that forms a crackly texture and sweet, bakery-style surface. The smooth texture and creamy layers create a luscious, melt-in-your-mouth experience that feels decadent yet wholesome. I love serving this baked dessert as a keto dessert or low-carb treat during fall, especially when I want something delicious, satisfying, and keto-friendly. With its moist, layered, and oven-baked goodness, this easy recipe brings together comfort food and elegance — the perfect for fall indulgence that tastes like it came straight from a bakery display.
Step-by-Step Instructions
1. Preheat the Oven & Prepare Your Dish
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper for easy removal later.
2. Mix the Crust Ingredients
In a medium bowl, combine the almond flour, granulated erythritol, and cinnamon. Stir in the melted butter until the mixture resembles a soft, crumbly dough.
3. Press & Bake the Crust
Press the crust mixture firmly into the bottom of your prepared baking dish. Bake for 8–10 minutes, or until lightly golden and fragrant. Set aside to cool slightly.
4. Blend the Cream Cheese Mixture
In a large bowl, beat the softened cream cheese until smooth. Add the granulated erythritol and mix until creamy and lump-free.
5. Add Pumpkin & Flavors
Mix in the pumpkin purée, pumpkin pie spice, and vanilla extract. Beat until fully incorporated.
6. Add Eggs Gently
Add the eggs one at a time, mixing on low speed. Avoid overmixing—this keeps your cheesecake layer smooth and prevents cracking.
7. Pour Over the Crust
Spread the creamy pumpkin cheesecake mixture evenly over the baked crust.
8. Combine the Topping Ingredients
Mix the granulated erythritol and cinnamon together in a small bowl.
9. Sprinkle Generously
Evenly sprinkle the cinnamon-sugar mixture over the entire cheesecake layer. This forms a crackly, bakery-style topping as it bakes.
10. Bake Until Set
Bake at 325°F (163°C) for 35–40 minutes, or until the center is mostly set with a slight jiggle.
11. Cool Completely
Allow the bars to cool at room temperature, then refrigerate for at least 3 hours (overnight is best!). Chilling creates the perfect creamy, sliceable texture.
12. Slice & Serve
Cut into squares and enjoy a decadent, low-carb fall treat that tastes like it came straight from a bakery display.
Nutrition Facts
- Calories: ~180
- Protein: ~4g
- Carbohydrates: ~5g (net carbs ~3g)
- Fat: ~21g
- Fiber: ~2g
- Sugar: ~1g
Ingredients
Method
- Start by adding almond flour, cinnamon, and your sweetener to a baking dish and stir to combine. Pour in the melted butter and press the keto crust into an even layer at the bottom of the dish. Bake for 10 minutes at 350 degrees until the crust base turns slightly golden and buttery.
- While the cheesecake crust is baking, prepare the keto pumpkin cheesecake filling. In a mixing bowl, use an electric mixer to beat cream cheese until smooth and creamy. Add pumpkin puree, pumpkin pie spice, vanilla, sweetener, and eggs. Mix gently until you have a smooth pumpkin filling, but do not overmix — this keeps the texture rich and creamy.
- Once the parbaked keto cheesecake crust is ready, pour the pumpkin cheesecake filling evenly over it. For a snickerdoodle twist, mix cinnamon and sweetener, then sprinkle this sweet topping in an even layer over the pumpkin layer.
- Place the baking dish back in the oven and bake for eighteen to twenty minutes, until the center is slightly jiggly. The oven-baked result should have a smooth filling, creamy texture, and spiced, sweet aroma that fills your kitchen.
- Let the keto dessert cool completely on the counter before transferring it to the refrigerator to chill. Serve it cold for a chilled dessert that highlights the pumpkin flavor, creamy layers, and crumbly crust. This homemade, grain free, and sugar free fall dessert is low carb, keto-friendly, and pure baked perfection.
Notes
Most sweeteners meant for baking will work here, so long as they swap at a 1:1 ratio for sugar.
FAQs
1. Can I make these cheesecake bars dairy-free?
Yes! Use dairy-free cream cheese and a plant-based butter substitute. They still bake beautifully and stay gluten-free and low-carb.
2. How do I store these pumpkin cheesecake bars?
Refrigerate in an airtight container for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the fridge overnight.
3. Can I use a different sweetener?
Absolutely! Any powdered or granulated keto sweetener—monk fruit, erythritol, allulose, or blends—works well. Allulose will make the topping less crisp and more caramel-like.
4. Is pumpkin purée keto-friendly?
Yes—when used in moderation. At 1/2 cup spread across multiple servings, it adds minimal carbs but tons of fall flavor.
5. Can I use a springform pan instead of a 9×9 dish?
Definitely! A springform pan works great and makes removal even cleaner. Baking time stays the same.
6. Are these good for Thanksgiving or fall parties?
They’re perfect! This is an easy keto Thanksgiving dessert that impresses guests with its bakery-style swirl, creamy texture, and cinnamon-sugar crackle top.
