Pumpkin Cheesecake Bars

These pumpkin bars should be kept in the fridge until they are gone or for up to 4 days. These bars freeze well. In fact, if you wanted to make them ahead of time and freeze them up to a month.

Prep Time:10 minutes | Cook Time:45 minutes | Makes 12 servings

Ingredients

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

Key Tools I Used

• Stand Mixer | Blender| 9-inch Square Pan

Instructions

• 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.