Preheat the oven to 350. Line a 9 x 13 pan with parchment paper.
Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom of the prepared pan. Bake for 10 minutes.
Meanwhile, in the same food processor or blender bowl (no need to wash) pulse the cream cheese until smooth. Scrape down the sides as needed. Add the rest of the filling ingredients and blend until smooth.
Pour the filling on top of the prepared crust. Bake for 35 minutes or until the edges are golden brown and the center only jiggles slightly.
Cool until room temperature. Refrigerate to chill for at least 3-4 hours. Cut into 18 bars.
Notes
Nutrition: the nutrition facts are for 1 bar. This recipe makes 18 bars when made in a 9 x 13 pan. There are 2 NET carbs per serving.To Store: keep the cheesecake bars in the fridge except for when serving. They should be kept airtight and will last 3-4 days. To Freeze: put the pumpkin cheesecake bars in the freezer inside of an airtight container. They will last for up to 2 months—Thaw in the fridge before serving. Substitutions: swap the pecans for walnuts or almonds. Both would be delicious options as well. Notes on Sweeteners: