Just in time for fall, just when you think you’re going to miss out on the best flavors of the season, here are some of the best cheesecake bars I’ve ever eaten – keto or not! Gingerbread pumpkin cheesecake bars are a filling keto treat.
The base layer is mildly flavored with classic gingerbread spices and the cheesecake layer gets a flavor boost from naturally sweet, fiber-rich pumpkin.
These bars are so easy to make, but they do take some time start to finish, mostly due to the cooling time. You really need several hours to bake, cool and chill them before you’re ready to serve, so be sure to plan ahead for this one.
Make no mistake, though, these are worth the wait! Creamy pumpkin cheesecake rests on top of a dense, tender base layer that’s not quite cake, not quite cookie. The crumb topping adds a bit of texture to the top and every bite is bursting with autumn flavor.
Cut these into 16 bars because they are so rich and so filling from the fat and fiber, a small piece will really satisfy you for hours when paired with a cup of coffee or tea. If you’re planning to take something to a holiday party, this would be a great one to make because it’s nearly fail-proof plus anyone will love this treat, regardless of what special diet they adhere to.
Yields 16 servings of Gingerbread Pumpkin Cheesecake Bars
- 1 cup coconut flour, sifted
- ½ cup erythritol
- 1 tablespoon unsweetened baking cocoa powder
- 1 ¼ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup coconut oil
- 2 large eggs
- 2 teaspoon pure vanilla extract
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup pure pumpkin puree
- 1 large egg
- ¼ cup erythritol
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch of ground nutmeg
1. Preheat oven to 350F and lightly grease an 8×8-inch baking pan. Whisk the dry ingredients, for the bar layer, together in a mixing bowl.
2. Add the oil, eggs, and vanilla to the mixing bowl and combine. The bar mixture will be stiff and crumbly; that is what you want it to look like.
3. Reserve 1 cup of the bar mixture for topping and press the remaining dough into the prepared pan. Press down firmly and make sure the base layer is even. Set aside and make the cheesecake layer.
4. Combine all of the cheesecake layer ingredients and stir until smooth.
5. Spread the cheesecake mixture evenly over the base layer. Top with the reserved 1 cup crumb mixture. Bake 25-30 minutes, until the cheesecake layer puffs slightly and begins to turn light brown at the edges. Do not over-bake.
6. Remove the bars from the oven and cool in the pan for 1 hour at room temperature.
7. Chill for 2 hours in the refrigerator, then cut into 16 equally sized bars. Store leftovers in the refrigerator for up to 1 week in an airtight container.
This makes a total of 16 servings of Gingerbread Pumpkin Cheesecake Bars. Each serving comes out to be 154.94 Calories, 14.09g Fats, 2.53g Net Carbs, and 3.21g Protein.
|Gingerbread Pumpkin Cheesecake Bars||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|1 cup coconut flour, sifted||400||24||64||48||16||16|
|¾ cup erythritol||0||0||0||0||0||0|
|1 tablespoon unsweetened baking cocoa powder||12||0.74||3.13||2||1.13||1.06|
|1½ teaspoon ground ginger||9||0.11||1.93||0.4||1.53||0.24|
|1½ teaspoon ground cinnamon||10||0.05||3.14||2.1||1.04||0.16|
|½ teaspoon baking soda||0||0||0||0||0||0|
|½ teaspoon salt||0||0||0||0||0||0|
|¼ teaspoon ground nutmeg||3||0.2||0.27||0.1||0.17||0.03|
|½ cup coconut oil||972||107.98||0||0||0||0|
|3 large eggs||214||14.27||1.08||0||1.08||18.84|
|2 teaspoon pure vanilla extract||24||0.01||1.06||0||1.06||0.01|
|8 ounces cream cheese||794||78.11||12.52||0||12.52||13.95|
|½ cup pure pumpkin puree||41||0||10||4.1||5.9||1|