Keto Cheesecake Pumpkin Squares
This recipe for keto cheesecake pumpkin squares is so good. There is a layer of cheesecake, then a pumpkin pie layer, and a top layer of cheesecake. The combination of these layers just complements each other so well. It may become one of your new favorite desserts, I know it is mine.
Time of the Season
It is that time of year when not only is pumpkin very popular, but that we have to bring a dish to pass. Whether that be at a work potluck or the in-laws’ house, we have to come up with a great dish to bring. This is especially difficult when you follow a keto lifestyle because it has to be something that is delicious enough for people that do not follow keto. This is the perfect dessert for that because it combines pumpkin pie and cheesecake, so it hits on many levels.
Stay on Track
It is a challenge to stay keto at this time of year, however, if you have desserts like this to have it makes it much easier. We have a ton of recipes that will help you have a great time with friends and family, as well as stay on plan this holiday season. It doesn’t have to be all about the food, but if you have great food doesn’t that make it that much better?
Other Recipes For The Holidays:
Nutrition for the recipe is on My Fitness Pal just search Certainlyketo -Keto Cheesecake Pumpkin Squares
Keto Cheesecake Pumpkin Squares
Equipment
Ingredients
Crust:
- ½ cup almond flour
- ¼ cup coconut flour
- 4 Tbsp. unsalted butter melted
- A dash of cinnamon
- ½ tsp. erythritol powdered
Filling :
Cheesecake Layer:
- 8 oz. cream cheese softened
- ¼ cup sour cream
- 1 egg
- 1 tsp. vanilla extract
- Liquid stevia to taste
Pumpkin Layer:
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1 egg
- 2 Tbsp. sour cream
- ¼ cup heavy cream
- 1 ½ tsp. pumpkin pie spice
- Liquid stevia to taste
Instructions
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Crust:
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Preheat oven 425°F.
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Grease an 8 x 8-inch square pan with cooking spray or line with parchment paper, set aside.
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In a medium bowl mix all ingredients with a fork, press into the bottom of the prepared 8x8 square pan.
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Bake for 6-8 minutes until it begins to brown around the outside of the crust.
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Reduce oven to 325°F.
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Cheesecake Filling:
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In a medium bowl, mix together softened cream cheese, sour cream, sweetener, and an egg with an electric mixer until smooth.
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After making the cheesecake filling, cut in half.
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Add half of the cheesecake filling to the top of the crust. Spread it evenly over crust. Set the rest of the cheesecake filling aside.
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Pumpkin Filling:
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In a separate bowl, mix together pumpkin puree, an egg, sour cream, heavy cream, and sweetener with an electric mixer until smooth.
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Pour the pumpkin filling over the top of the cheesecake filling. Be careful not to mix them. Spread evenly over the cheesecake layer.
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Spread the rest of the cheesecake filling evenly over the pumpkin filling.
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Bake in the oven for 18-23 minutes. The center will wiggle a little. Let cool completely to room temperature.
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Place in the refrigerator for at least 2 hours (or overnight).
Video
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