Description
Rich, creamy, and low-carb pumpkin cheesecake bars with a crunchy pecan crust. This gluten-free, grain-free dessert is make-ahead friendly and perfect for fall gatherings.
Ingredients
Scale
- 1 ½ cups pecan halves
- ½ cup super-fine almond flour
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated erythritol or monk fruit sweetener
- ½ teaspoon cinnamon
- 24 oz full-fat cream cheese, room temperature
- ¾ cup granulated erythritol or monk fruit sweetener
- 3 large eggs, room temperature
- 15 oz can 100% pure pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Whipped cream (optional, for serving)
Instructions
- Preheat oven to 325°F (160°C). Line a 9×9 inch square pan with parchment paper, leaving an overhang on the sides, and lightly grease with butter spray.
- In a food processor, pulse pecans until they resemble coarse sand. Add almond flour, melted butter, sweetener, and cinnamon; pulse until the mixture resembles wet sand and holds together when pinched.
- Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden and nutty. Remove and let cool while making the filling.
- In a large bowl, beat the room-temperature cream cheese on medium-low speed until completely smooth (2-3 minutes). Scrape down the sides and bottom.
- Add the granulated sweetener to the cream cheese and mix until combined. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
- Add pumpkin puree, pumpkin pie spice, vanilla, and salt. Mix on low until just combined. Pour batter over the cooled crust and smooth the top. Tap the pan to release air bubbles.
- Bake at 325°F for 35-45 minutes. The edges should be set, but the center should have a slight jiggle.
- Let the bars cool in the pan on a wire rack for 1 hour. Refrigerate for at least 4 hours, preferably overnight, until firm.
- Lift bars out using parchment overhang. Use a sharp knife to cut into squares. Serve with whipped cream if desired.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. If pumpkin puree is watery, strain it through a coffee filter for 10-15 minutes before using. The bars taste better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 1
- Sodium: 150
- Fat: 26
- Saturated Fat: 8
- Carbohydrates: 6
- Fiber: 2
- Protein: 6
Keywords: keto, low carb, pumpkin cheesecake, gluten free, grain free, fall dessert, pecan crust, sugar free