This post may contain affiliate links, see my Affiliates Disclosure.
Smooth and creamy pumpkin flavored cheesecake made into bars, so delicious and easy to make!
Fall is almost here, which also means pumpkin season! I love all things pumpkin: Pumpkin Pancakes, Pumpkin Cupcakes, Pumpkin Pie Fat Bombs and Pumpkin Cheesecake Mousse and these pumpkin cheesecake bars are among one of my favorites! These bars are so creamy, they taste like a cross between pumpkin pie and cheesecake.
I also use my Homemade Pumpkin Pie Spice mix, which is super easy to make!
How to Make Keto Pumpkin Cheesecake Bars
Ingredients
For the Crust
2 cups super fine almond flour
1/3 cup grass-fed unsalted butter, melted
1 whole egg
1/3 cup swerve confectioners (or powdered erythritol)
1 teaspoon vanilla extract
For the Filling
16 ounces cream cheese
1/2 cup pumpkin puree
1/3 cup sour cream
1/2 cup + 1 teaspoon swerve confectioners (divided)
2 whole eggs
1/4 teaspoon vanilla bean paste (see notes)
2 teaspoons pumpkin pie spice (see my recipe)
2 teaspoons vanilla extract
*Optional: Homemade whip cream for the topping
Preparation
To Make the Crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.
To Make the Filling
Add the cream cheese to the bowl of a food processor (or stand mixer) and mix.
Mix in the eggs one at a time.
Then add in the vanilla extract and sour cream.
Remove about 1/4 cup of the batter and set aside.
Add in the pumpkin puree and pumpkin pie spice, then continue mixing.
Add in the 1/2 cup of swerve and mix until well combined.
Pour the batter over the crust and spread evenly.
Take the reserved 1/4 cup of the batter and whisk in the remaining swerve and vanilla bean extract.
Spoon the mixture over the top, in drops and random drizzles. Take a butter knife and swirl the batter, careful not to touch the crust. Unfortunately, my camera froze up on me and I was not able to get the shot of this step, grrr!!
Bake for 30-35 minutes, or until the center has just set.
Chill in the fridge for at least 1-2 hours or until set before cutting and serving.
Note: You can certainly substitute the vanilla bean paste with vanilla extract, but you won’t get the same intense vanilla flavor or the flecks of vanilla beans throughout the swirl.
Optional: Serve with whip cream, roasted pecans and a dusting of ground cinnamon.
More Keto and Low Carb pumpkin recipes…
Pumpkin Donuts with Maple Cream Cheese Glaze
Pumpkin Cupcakes with Cheesecake Frosting
Fluffy Pumpkin Pancakes
Easy Pumpkin Cheesecake Mousse
Pumpkin Pie Fat Bombs
More Keto and Low Carb cheesecake recipes…
Mini Cheesecakes with Raspberry Sauce
Vanilla and Chocolate Swirl Cheesecake Bars
Cheesecake with Strawberry Sauce
Strawberry Cheesecake Popsicles
Easy Pumpkin Cheesecake Mousse
Cheesecake Fat Bombs
Blackberry Cheesecake Bars
Pumpkin Vanilla Swirl Cheesecake Bars - Keto, Low Carb & Gluten Free
Ingredients
For the Crust
- 2 cups super fine almond flour
- 1/3 cup grass-fed unsalted butter melted
- 1 whole egg
- 1/3 cup swerve confectioners or powdered erythritol
- 1 teaspoon vanilla extract
For the Filling
- 16 ounces cream cheese
- 1/2 cup pumpkin puree
- 1/3 cup sour cream
- 1/2 cup + 1 teaspoon swerve confectioners divided
- 2 whole eggs
- 1/4 teaspoon vanilla bean paste see notes
- 2 teaspoons pumpkin pie spice see my recipe
- 2 teaspoons vanilla extract
- *Optional: Homemade whip cream for the topping
Preparation
To Make the Crust
- Preheat oven to 350F. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
- Place the dough in a 8 x 8 glass or ceramic baking dish lined with parchment paper and press out in an even layer.
To Make the Filling
- Add the cream cheese to the bowl of a food processor (or stand mixer) and mix. Mix in the eggs one at a time, then add in the vanilla extract and sour cream. Remove about 1/4 cup of the batter and set aside.
- Add in the pumpkin puree and pumpkin pie spice, then continue mixing. Add in the 1/2 cup of swerve and mix until well combined. Pour the batter over the crust and spread evenly.
- Take the reserved 1/4 cup of the batter and whisk in the remaining swerve and vanilla bean extract. Spoon the mixture over the top, in drops and random drizzles. Take a butter knife and swirl the batter, careful not to touch the crust.
- Bake for 30-35 minutes, or until the center has just set. Chill in the fridge for at least 1-2 hours or until set before cutting and serving.
If you don’t have the vanilla bean paste, would you suggest adding more vanilla extract?
Yes, you can just add more vanilla extract in place of the vanilla bean paste and it will still taste great!