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pumpkin cheesecake slice

Keto Cheesecake Pumpkin Squares

Certainly Keto
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.
5 from 2 votes
Prep Time 10 mins
Cook Time 31 mins
Total Time 41 mins
Course Dessert
Cuisine American
Servings 15 squares
Calories 152 kcal

Ingredients
  

Crust:

Filling:

    Cheesecake Layer:

    Pumpkin Layer:

    Instructions
     

    • Crust:
    • Preheat oven 425°F.
    • Grease an 8 x 8-inch square pan with cooking spray or line with parchment paper, set aside.
    • In a medium bowl mix all ingredients with a fork, press into the bottom of the prepared 8x8 square pan.
    • Bake for 6-8 minutes until it begins to brown around the outside of the crust.
    • Reduce oven to 325°F.
    • Cheesecake Filling:
    • In a medium bowl, mix together softened cream cheese, sour cream, sweetener, and an egg with an electric mixer until smooth.
    • After making the cheesecake filling, cut in half.
    • 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.
    • Pumpkin Filling:
    • In a separate bowl, mix together pumpkin puree, an egg, sour cream, heavy cream, and sweetener with an electric mixer until smooth.
    • Pour the pumpkin filling over the top of the cheesecake filling. Be careful not to mix them. Spread evenly over the cheesecake layer.
    • Spread the rest of the cheesecake filling evenly over the pumpkin filling.
    • Bake in the oven for 18-23 minutes. The center will wiggle a little. Let cool completely to room temperature.
    • Place in the refrigerator for at least 2 hours (or overnight).
    Nutrition Facts
    Keto Cheesecake Pumpkin Squares
    Amount Per Serving (1 Squares)
    Calories 152 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 3g6%
    * Percent Daily Values are based on a 2000 calorie diet.
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