Skip to main content New<> this month
Get the Allrecipes magazine

Low-Carb Pumpkin Cheesecake Bars

Rated as 4.45 out of 5 Stars
140

"Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 83
Original recipe yields 16 servings (16 bars)

Directions

{{model.addEditText}} Print
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
  2. Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
  3. Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Nutrition Facts


Per Serving: 83 calories; 6.5 3.3 3.3 74 128 Full nutrition

Explore more

Reviews

Read all reviews 7
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

My husband is diabetic so I am always looking for legal desserts. He absolutely loved this and it could not be easier to make. Just make sure, as with any cheesecake, your eggs and cream chee...

Most helpful critical review

I followed the recipe exactly. The taste was ok. Felt it was missing something. The texture was amazing! Felt like real cheese cake. I will definitely try it again but not with pumpkin pie seas...

Most helpful
Most positive
Least positive
Newest

My husband is diabetic so I am always looking for legal desserts. He absolutely loved this and it could not be easier to make. Just make sure, as with any cheesecake, your eggs and cream chee...

This is sooo good! It tastes just like pumpkin pie. It's nice to find a keto friendly recipe that actually tastes like the real thing.

I followed the recipe exactly. The taste was ok. Felt it was missing something. The texture was amazing! Felt like real cheese cake. I will definitely try it again but not with pumpkin pie seas...

I used 2 real eggs and 3/4 cup of egg beaters. Very delicious. This will substitute pumpkin pie on Thanksgiving. Also sprinkled a few toasted walnuts on top when I are it. These simulated a cru...

Followed the recipe exactly. Turned out fantastic! Even better once chilled in the refrigerator, reminds me of pumpkin pie.

Made it for my husband, and he loved it.