Keto Pumpkin Swirl Cheesecake Bars
Cheesecake bars have become one of my go-to keto dessert options, since they make it so easy to manage portion size and carb counts. I’ve added these keto pumpkin swirl cheesecake bars to the rotation to have a more fall-friendly counterpart to the strawberry swirl and mint chocolate varieties. For this recipe, a slightly spiced maple pecan crust is topped with creamy vanilla cheesecake batter swirled with pumpkin. It’s quicker to make (and chill) than a full sized keto pumpkin spice cheesecake, with much of the same fall flavor.
I like using pecans for the crust because the flavor goes so well with pumpkin and fall spices. You can substitute them for walnuts, or simply stick with all almond flour if you prefer. I normally use blanched almond flour, but unblanched should work just fine for this too. While the crust is prebaking, you can get a head start on prepping the batter for these keto pumpkin swirl cheesecake bars.
The “swirl” effect is easier to achieve then you might think. After prepping the cheesecake filling, simply combine a portion of it with pumpkin puree and a bit of pumpkin spice. Top the crust with the “plain” cheesecake, then swirl with dollops of the pumpkin mixture. For a simpler version, you can also just stick to simple layers.
Looking for other keto recipes starring fall spices? You might like:
- Spiced Keto Candied Pecans with Bacon
- Keto Pumpkin Spice Cheesecake
- Cinnamon Keto French Toast Sticks
- Baked Keto Pumpkin Spice Doughnuts
- Keto Coffee Cake Muffins with Cinnamon Streusel
Keto Pumpkin Swirl Cheesecake Bars
Maple Pecan Cheesecake Crust
Vanilla Cheesecake Filling
- 1/3 cup pumpkin puree unsweetened
- 1/2 tsp pumpkin spice
- Preheat oven to 350F. Prepare an 8x8 square baking dish by lining with parchment paper and/or spraying with coconut oil.
Prep the Crust
- Add pecans to a food processor, and pulse into a coarse "flour."
- Combine with other dry ingredients (almond flour, sweetener, coconut flour, and spices).
- Add melted butter and maple syrup to dry ingredients, and stir to combine. Press the crust into the bottom of the prepared baking dish to form an even layer.
- Bake for 15 minutes in preheated oven, then remove from oven and allow to cool while you make the sauce and filling.
Prep the Cheesecake Filling
- In a medium mixing bowl, beat the cream cheese until smooth. Add sweetener, sour cream, vanilla and maple extract. Continue beating until well combined.
- Add the egg and egg yolk, and mix until just combined.
Prep the Pumpkin Swirl
- In a separate bowl, combine about 3/4C of the cheesecake filling with the pumpkin puree and pumpkin spice. Mix until smooth.
Layer and Bake
- Pour about half of the cheesecake filling over the prepared crust.
- Dollop with spoonfuls of the pumpkin mixture (using about half), then carefully swirl with a knife.
- Repeat the layers, gently spooning the remaining cheesecake filling on top and then finishing with the rest of the pumpkin swirl. Take care to only swirl the top layer this time.
- Bake in preheated oven for 35-40 minutes, or until just set in the center.
- Cool at room temperature for 30-45 minutes, then refrigerate for at least 2 hours to set.
Slice and Serve
- Once chilled and set, slice into individual servings. Top with whipped cream and/or a dash of additional pumpkin spice if desired.
- Storage: Store refrigerated in a sealed container for up to 5 days.
- I like to use Lakanto Classic for this recipe (save 20% w/ code TRYKETO), but 1/3 cup of any sugar equivalent granulated sweetener should work. You can also use 1/3 cup granulated erythritol with a few drops of liquid stevia or sucralose to taste.
- Make sure to use unsweetened pumpkin puree, NOT pumpkin pie filling (which is presweetened).
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