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Creamy Keto Pumpkin Cheesecake Bars with Easy Pecan Crust

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These keto pumpkin cheesecake bars feature a nutty pecan crust and a silky smooth pumpkin filling, making them a quick and easy low-carb dessert perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups pecan halves
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons erythritol or monk fruit sweetener
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 16 ounces cream cheese, softened to room temperature
  • ½ cup cottage cheese, full-fat
  • ¾ cup pumpkin puree
  • ½ cup erythritol or monk fruit sweetener
  • 2 large eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. Make the pecan crust: In a food processor, pulse pecan halves 8-10 times until finely ground (like coarse sand). Add melted butter, 2 tablespoons sweetener, ¼ teaspoon salt, and ½ teaspoon vanilla. Pulse 4-5 times until mixture resembles wet sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 10 minutes. Let cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Scrape down sides. Add cottage cheese and beat for another minute until silky. Add pumpkin puree, ½ cup sweetener, pumpkin pie spice, 1 teaspoon vanilla, and ¼ teaspoon salt. Beat on low until just combined. Add eggs one at a time, beating on low after each addition until just incorporated. Do not overmix.
  4. Pour filling over pre-baked crust. Spread evenly with a spatula. Tap pan gently on counter to release air bubbles. Bake at 350°F (175°C) for 30-35 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door open, and let bars cool inside for 30 minutes.
  5. Remove pan from oven and cool completely on a wire rack (about 1 hour). Refrigerate for at least 4 hours, preferably overnight. Use parchment overhang to lift bars out. Slice into 16 bars with a sharp knife, wiping clean between cuts.

Notes

Room temperature ingredients are essential for a smooth filling. Press the crust firmly to prevent crumbling. For perfect slices, chill bars for at least 4 hours and use a knife dipped in hot water and wiped dry between cuts. If cracks appear, cover with whipped cream.

Nutrition

Keywords: keto pumpkin cheesecake bars, low-carb pumpkin dessert, pecan crust cheesecake, sugar-free pumpkin bars, fall keto dessert

Find it online: https://coracooks.com/creamy-keto-pumpkin-cheesecake-bars-with-easy-pecan-crust/