Pumpkin cheesecake bars are a delightful treat that combines the warm, comforting flavors of fall with a creamy, indulgent texture. Perfect for a family gathering or a cozy night in, these bars are a low-carb alternative to traditional pumpkin pie, making them a guilt-free indulgence. The recipe is simple enough to involve the kids, and the result is a dessert that feels special and festive. Whether you're looking to impress guests or simply enjoy a sweet treat with your loved ones, these pumpkin cheesecake bars are sure to become a family favorite.

These pumpkin cheesecake bars pair beautifully with a dollop of freshly whipped cream or a sprinkle of cinnamon on top. For a complete fall-themed dessert spread, consider serving them alongside a warm apple cider or a spiced chai latte. If you're hosting a gathering, a platter of assorted nuts or a cheese board can complement the creamy texture of the bars and provide a delightful contrast in flavors.

Servings: 12

1 cup almond flour
1/4 cup melted butter
1/4 cup granulated erythritol
1 teaspoon vanilla extract
16 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup granulated erythritol
2 large eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.

In a medium bowl, mix together the almond flour, melted butter, 1/4 cup erythritol, and 1 teaspoon vanilla extract until well combined.

Press the almond flour mixture evenly into the bottom of the prepared baking dish to form the crust.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool.

In a large bowl, beat the softened cream cheese until smooth.

Add the pumpkin puree, 1/2 cup erythritol, eggs, 1 teaspoon vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese. Beat until fully combined and smooth.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.

Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.

For a nut-free version, you can substitute the almond flour with sunflower seed flour. If you have picky eaters who aren't fans of pumpkin, try adding a swirl of sugar-free chocolate or caramel sauce to the top before baking for a fun twist. You can also add a handful of chopped pecans or walnuts to the crust for extra crunch. For those who prefer a sweeter dessert, consider increasing the erythritol in the filling by a couple of tablespoons.

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