For a richer flavor, use full-fat cream cheese. Adjust the amount of pumpkin pie spice and cinnamon to your preference. To prevent cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the baking dish in foil and place it in a larger baking pan. Fill the larger pan with hot water, about halfway up the sides of the baking dish. Bake as directed. These bars can be stored in the refrigerator for up to 5 days.
Low-Carb Pumpkin Cheesecake Bars
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PREP TIME10 mins
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COOK TIME40 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS194
Indulge in the creamy decadence of pumpkin cheesecake without the guilt! These low-carb bars capture the essence of pumpkin pie in a delightful, easy-to-make treat.
Ingridients
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Nutrition
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Carbohydrate3 g
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Cholesterol74 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium128 mg
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Sugar1 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray. (5 minutes)
02 Step
Recipe View In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. (3 minutes)
03 Step
Recipe View Add the pumpkin puree, eggs, sucralose sweetener, pumpkin pie spice, cinnamon, and vanilla extract to the cream cheese. Beat until well combined and the batter is smooth. (5 minutes)
04 Step
Recipe View Pour the batter into the prepared baking dish, spreading evenly. (2 minutes)
05 Step
Recipe View Bake in the preheated oven until the center is set and the edges are lightly golden. This usually takes about 40 minutes. A toothpick inserted into the center should come out clean.
06 Step
Recipe View Allow the cheesecake bars to cool completely at room temperature. Then, refrigerate for at least 2 hours before serving. This enhances the flavor and firms up the texture. (140 minutes)
07 Step
Recipe View Cut into bars and serve chilled. Enjoy!
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Aletha Okon
Apr 23, 2025These are so much easier than making a whole pumpkin cheesecake.
Francisca Cormier
Feb 7, 2025I added a little ginger to mine and it was delicious!
Horace Shanahan
Nov 12, 2024These are amazing! I can't believe they're low-carb.
Sabina Harvey
Sep 19, 2024The texture was perfect, not too dry or too soggy.
Ebony Trantow
Jun 28, 2024My family loved these, even the ones who aren't watching their carbs!
Juliana Balistreri
Jun 24, 2024Next time, I'll try adding a little lemon zest.
Eddie Zboncak
Apr 13, 2024Easy to make and tastes just like pumpkin pie. A new favorite!
Conner Vandervort
Oct 20, 2023I used a springform pan and it worked great!