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Keto Pumpkin Butter Cheesecake Squares - Creamy, Spiced, and Low-Carb

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups almond flour
  • 1/4 cup granulated erythritol or allulose (or your preferred keto sweetener)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the cheesecake filling: 16 ounces cream cheese, softened
  • 1/2 cup powdered erythritol or allulose
  • 1/3 cup sour cream
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the pumpkin butter swirl: 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons butter
  • 3 tablespoons powdered erythritol or allulose
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon (extra for warmth)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional garnish: Lightly sweetened whipped cream (keto-friendly)
  • Chopped pecans
  • A dusting of cinnamon

Method
 

  1. Prep your pan and oven. Heat oven to 325°F (165°C). Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.
  2. Make the crust. In a bowl, combine almond flour, granulated sweetener, cinnamon, and salt. Stir in melted butter and vanilla until it looks like damp sand. Press firmly and evenly into the pan. Use the bottom of a measuring cup to compact.
  3. Par-bake the crust. Bake 10–12 minutes until lightly golden at the edges. Set aside to cool slightly while you make the filling. Keep the oven at 325°F.
  4. Soften the cream cheese properly. Ensure cream cheese is truly soft. This prevents lumps and gives a silky texture. If needed, microwave in 10-second bursts until pliable but not warm.
  5. Mix the cheesecake filling. Beat cream cheese and powdered sweetener on medium speed until smooth and fluffy, about 1–2 minutes. Add sour cream, vanilla, and salt. Mix just to combine. Add eggs one at a time, mixing on low until incorporated. Avoid overbeating to reduce air bubbles.
  6. Make the pumpkin butter. In a small saucepan over medium-low heat, add pumpkin puree, butter, powdered sweetener, pumpkin pie spice, cinnamon, vanilla, and a pinch of salt. Cook, stirring often, for 5–8 minutes until glossy, thickened, and slightly reduced. It should spreadable, not runny. Cool 5 minutes.
  7. Assemble the layers. Pour cheesecake filling over the warm crust and smooth the top. Dollop spoonfuls of pumpkin butter over the surface. Use a skewer or knife to gently swirl, keeping some distinct ribbons.
  8. Bake gently. Bake 28–35 minutes, until edges are set and the center still has a slight jiggle. Do not overbake. The top should look mostly matte with a soft center.
  9. Cool and chill. Let the pan cool on a rack for 1 hour. Then cover and refrigerate at least 4 hours, preferably overnight, to set fully. This step makes for clean slices and creamy texture.
  10. Slice and serve. Lift out using the parchment overhang. Warm a sharp knife under hot water, wipe dry, and cut into 16 squares. Garnish with whipped cream, a sprinkle of cinnamon, or chopped pecans if you like.