Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars

Harlan Kilstein’s Completely Keto Pumpkin Cheesecake Bars

Course: Dessert
Cuisine: American
Servings: 20
Calories: 143 kcal



  • 4 8 oz containers of cream cheese- make sure it has no sugar in it left at room temperature
  • 1 1/2 Cups Swerve Granular Sweetener
  • 4 Eggs
  • 1 Cup canned pumpkin puree
  • 2 Tsp pumpkin pie spice


Garnish: (optional)

  • A beautiful swirl of whipped cream
  • Dash of pumpkin pie spice


  1. Preheat oven to 300 degrees
  2. Line a Large 12 x 9 baking pan with parchment paper leaving some paper out on the sides
  3. Using a large bowl mix together all of the crust ingredients
  4. Pour crumbs into prepared pan and press all of the crumbs down firmly as flat and as smooth as you can
  5. In your mixer combine the cream cheese and Swerve until fluffy
  6. Add the eggs and mix
  7. Gently spoon half of the mix onto the crumbs evenly
  8. With the remaining cheese mixture add the pumpkin puree and pumpkin pie spice and whisk well
  9. Pour pumpkin mixture onto cheese layer and smooth out carefully
  10. Bake in Oven for 50 minutes
  11. Turn oven off and allow to cool with the oven door open for 1 hour or more
  12. Refrigerate a day in advance of serving or a minimum of 5 hours
  13. Serve cut into 20 bars
  14. Topped with whipped cream and a dash of pumpkin pie spice (optional)

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