Cooked - Pumpkin Cheesecake Bars (keto)

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Home Pricing Community My Recipes

Pumpkin Cheesecake Bars (keto)

24.0

2 cups superfine almond flour

6 tablespoons salted butter

2 tablespoons granulated Swerve

32 ounces cream cheese, room temperature

1 ½ cups granulated Swerve sweetener

4 large eggs

8 ounces organic canned pumpkin

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

½ teaspoon salt

Preheat oven to 300°F. Line a 9x13-inch baking dish with parchment paper.
Melt butter and pour into a large bowl. Add Swerve and mix until well combined.
Slowly add in almond flour, mixing until a dough forms.
Press the dough evenly into the bottom of the baking dish. Bake for 15 minutes.
Allow to cool while you make the filling.
Heat oven to 350°F.
Using a hand mixer, cream together the cream cheese, salt, and granulated Swerve together.
Add eggs one at a time, beating well combined.
Add pumpkin, cinnamon, cloves, and nutmeg, beating until light and fluffy.
Spread the filling over the crust evenly using a spatula.
Bake for 50 minutes. Allow to cool completely.
Refrigerate for 8 hours or overnight, allowing the cheesecake to set fully.
Slice into bars and serve.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍂Fall🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyMedium ⏰ 1h

Created 66 weeks ago

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