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Pumpkin Cheesecake Bars Recipe

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This recipe for Pumpkin Cheesecake Bars, by , is from Keto, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Knight


Almond Pecan Crust
* 1.5 cups almond flour
* 1/2 cup salted pecans
* 4 tbsp butter
* 3 tbsp Granular Monk Fruit Erythritol
Keto Cheesecake Layer
* 8 oz cream cheese
* 1/4 cup sour cream
* 2 large eggs
* 1 tsp vanilla
* 1/4 cup Granular Monk Fruit Erythritol
Pumpkin Pie Layer
* 1/4 cup salted butter
* 2/3 cup Keto Brown Sugar Replacement
* 1/3 cup heavy cream
* 1/2 cup pumpkin puree
* 1.5 tsp pumpkin spice
* 1 egg
* 1 tsp vanilla extract
* 2 tsp brandy optional

* Preheat the oven to 350

* Mix all of the ingredients for the crust in a blender or bowl. 

* Use a rubber spatula to press the crust down into the square pan
* Cook crust for 5 minutes and remove it from the oven
* Mix cheesecake layer by adding all of the ingredients to a stand mixer

* Add the cheesecake layer to the pre-cooked crust & cook this layer for 8 minutes

* Mix all of the ingredients for the pumpkin pie layer
* Add it to the top of the cheesecake layer
* Cook for an additional 35-40 minutes. You want the center of the cheesecake to be jiggly.

* Allow the dessert to cool. Refrigerate it for at least 4 hours.




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