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Keto Pumpkin Cheesecake Bars

Keto Pumpkin Cheesecake Bars

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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.

Recipe Notes

You should make this dessert ahead of time & serve it cold. I usually make this the night before a holiday like Thanksgiving.

If you’d like to add variations to this recipe, then you can swap the crust with a low carb cake mix. You’d simply prepare the cake mix according to the package directions, then top it with the cheesecake and pumpkin pie layers.

I cooked the cheesecake layer for a few minutes before adding the pumpkin pie layer. This helped me to get a layered look. You can skip this step if you wish.

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