Creamy, dreamy, and perfectly spiced, these Pumpkin Cheesecake Bars are the ultimate keto treat to satisfy your dessert cravings without the guilt!
🕒 Prep Time: 20 minutes 🍳 Cooking Time: 2 hours ❄️ Freeze Time: 4 hours ⏳ Total Time: 6 hours 20 minutes 🍴 Difficulty Level: Easy 🥧 Recipe Makes: 16 Servings
Preheat oven to 325°F. Mix flaxseed and water, let sit 5 minutes. Combine with butter, almond flour, sweetener, and spices to form dough. Press into a greased 10-inch cast iron pan, prick with a fork, and bake for 10-12 minutes. Cool completely.
Make the Crust
Boil all caramel ingredients in a small pan, then simmer while stirring until thickened. Remove from heat and let cool.
Prepare the Caramel
Soak macadamia nuts and cashews in boiling water for 30 minutes. Blend with coconut milk, lemon juice, and vanilla until smooth. Separately blend pumpkin puree, remaining coconut milk, sweetener, chia, flax, and spices. Combine both mixtures, adjust sweetness or spices, and chill.
Blend the Pumpkin Layer
Spread pumpkin mixture over cooled crust. Bake at 325°F for 55-60 minutes until firm but not puffed. Cool completely.
Assemble and Bake
Pour or drizzle caramel over pumpkin layer and sprinkle with pecans. Freeze for at least 4 hours. Slice into bars after resting a few minutes at room temperature, then serve.
Add Caramel and Freeze
Crust: Let cool 10-15 minutes to prevent sogginess. Bake until firm and golden for a perfect crunch. Caramel & Pumpkin Layers: Use full-fat canned coconut milk with guar gum for better texture. Blend separated cans to combine water and cream.
Ready for a creamy treat? Whip up these Pumpkin Cheesecake Bars today and enjoy every delicious bite! 🍰💛