When the air turns crisp and pumpkin-spiced everything is on the menu, there’s no better dessert to celebrate the season than Pumpkin Cheesecake Bars. This creamy, spiced, and indulgent recipe combines the richness of cheesecake with the warm flavors of fall. Plus, it’s made with low-glycemic sweeteners, making it a guilt-free treat for everyone to enjoy!

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Why You’ll Love These Pumpkin Cheesecake Bars

These bars are:

• Festive and Flavorful: Packed with warm spices like cinnamon, ginger, and nutmeg.
• Perfectly Creamy: Made with a rich blend of cream cheese, Greek yogurt, and pumpkin puree.
• Low-Glycemic: Sweetened with Lakanto monkfruit for a healthier indulgence.

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Ingredients

Filling

• 8 oz. full-fat cream cheese (at room temperature)
• 1/2 cup Greek or plain full-fat yogurt
• 1/2 cup low-glycemic sweetener (e.g., Lakanto monkfruit)
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 7 oz. (half a can) pure pumpkin puree
• 2 eggs (at room temperature)

Topping

• 2 cups heavy whipping cream
• 1/2 cup pecans, crushed
• 1/4 cup low-glycemic sweetener (e.g., Lakanto monkfruit)
• Sprinkle of cinnamon (for topping and garnish)

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Directions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C) and line a glass baking dish with parchment paper for easy removal.
2. Prepare the Filling
   In a large mixing bowl, combine the cream cheese and Greek yogurt. Use a handheld mixer to beat until the mixture is smooth.
3. Add Sweetener and Spices
   Mix in the low-glycemic sweetener, cinnamon, ginger, and nutmeg. Blend until fully incorporated.
4. Incorporate Pumpkin and Eggs
   Add the vanilla extract and pumpkin puree. Mix on low speed for about one minute. Gently fold in the eggs using a spatula to avoid creating air pockets.
5. Bake the Cheesecake
   Pour the mixture into the prepared dish and spread evenly. Bake for 60–70 minutes, or until the center is set. Allow the cheesecake to cool to room temperature before refrigerating.
6. Whip the Topping
   In a medium mixing bowl, combine the heavy whipping cream, a sprinkle of cinnamon, and the 1/4 cup sweetener. Whip on high speed until the cream thickens and peaks form.
7. Assemble the Bars
   Spread the whipped cream evenly over the cooled cheesecake. Sprinkle with crushed pecans and an additional dash of cinnamon for garnish.
8. Chill and Serve
   Refrigerate for at least 2 hours to let the flavors meld and the cheesecake set. Slice into bars and enjoy!

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Pro Tips for Pumpkin Cheesecake Bars

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to achieve a smooth and creamy filling.
• Refrigeration Time: For the best flavor and texture, refrigerate the bars overnight before slicing.
• Topping Variations: Swap pecans for walnuts, or drizzle with caramel sauce for an extra indulgent touch.

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Why These Bars Are a Must-Try

These Pumpkin Cheesecake Bars are the perfect combination of creamy cheesecake and fall spices. They’re easy to make, visually stunning, and delightfully low in sugar thanks to the use of monkfruit sweetener. Whether you’re hosting a holiday party or looking for a cozy dessert to enjoy by the fire, these bars are guaranteed to be a hit.

Did you make this recipe? Share your feedback and topping variations in the comments below! Don’t forget to follow me for more seasonal and low-glycemic dessert ideas.