This Keto Pumpkin Cheesecake is decadent and creamy with just the right amount of pumpkin flavor. It is the perfect blend of pumpkin pie and cheesecake, giving you the best of both worlds without all of the carbs. Not to mention, each slice of deliciousness only has 5.5 NET CARBS, making it the perfect keto dessert!
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THE BEST KETO PUMPKIN CHEESECAKE RECIPE
This keto pumpkin cheesecake is seriously one of the best keto Thanksgiving dessert recipes you can make.
It's quick and easy to make, and if you love pumpkin - or just the flavors of fall - this keto pumpkin cheesecake will totally hit the spot.
And, "easy to make" might be an understatement for this recipe. Honestly, this pumpkin cheesecake is so easy to make that even if you've never made a cheesecake before, it will taste like you're a pro.
Oh, and did I mention that all you need to make the pumpkin cheesecake filling and almond flour crust are just a few basic keto friendly ingredients?
Well, it's true!
And the best part is that you probably have all of them at home already.
By the way, if you prefer a more original cheesecake, try this delicious keto cheesecake recipe. It is easily one of the most popular keto recipes on the blog.
INGREDIENTS FOR KETO PUMPKIN CHEESECAKE
So, as I mentioned earlier, this pumpkin cheesecake recipe uses many common low carb keto ingredients.
The almond flour crust, for instance, is made with:
- 1 ¼ Cups Blanched Almond Flour
- ¼ Cup Confectioners Swerve
- ¼ Cup Melted Unsalted Butter
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg
- Pinch of Salt
And the pumpkin cheesecake filling is made with:
- 24 oz Full Fat Cream Cheese, Softened
- 1 Cup Pure Pumpkin
- 1 Cup Confectioners Swerve
- 3 Large Eggs, Room Temp.
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Pure Vanilla Extract
As you can see from the ingredient list above, there's a lot of pumpkin spice spice flavor in this stuff.
So, if you've been craving pumpkin as I have been, this cheesecake is sure to satisfy your cravings.
However, if you need even more pumpkin pie spice flavored recipes in your life, you can put your leftover ingredients to good use by making this 1-minute pumpkin spice keto cookie, these keto pumpkin spice cream cheese fat bombs, this 5 minute keto pumpkin pie, or this low carb pumpkin bread recipe.
Also, you can use a lot of the same ingredients to make this 5 minute no bake cheesecake recipe too.
Keto Friendly Flours To Use & Avoid
I've mentioned this several times on the blog, but just in case you missed it, I'll repeat it again...Not all keto friendly flours are substitutable for one another on a one-to-one basis.
For instance, you can't use coconut flour in place of almond flour to make the crust for this keto pumpkin cheesecake.
Coconut flour is incredibly absorbent and soaks up liquids like a sponge. Almond flour, however, isn't absorbent at all. So, if you try to use coconut flour in its place, you'll end up with a dry, crumbly mess.
Having said that, walnut flour and sunflower seed flour are excellent keto friendly flour substitutes for almond flour. They have nearly identical properties to almond flour, so you can substitute them one-for-one in almost every keto recipe.
Just keep that in mind.
Keto Friendly Sweeteners To Use & Avoid
So, as you may have noticed, I used Confectioners Swerve to add sweetness to this low carb pumpkin cheesecake recipe without adding any carbs.
However, you can use Lakanto's Monk Fruit Sweetener in its place. Just make sure it's not the kind that's twice as sweet as sugar because your cheesecake will be too sweet.
That said, if you're over in Europe, the Sukrin sweeteners - or just regular old erythritol - will work too. However, if you go that route, you'll need to use a bit more of those than it calls for in this recipe since both options are not as sweet as Swerve/Lakanto.
Don't Use Stevia
Lastly, I NEVER recommend using stevia in place of Swerve/Lakanto in this low carb pumpkin cheesecake recipe, or really in any keto recipe.
And I say this for a couple of reasons.
Number one, a lot of stevia products are just sugar - maltodextrin/dextrose - mixed with a teeny-tiny bit of stevia. Yep, unfortunately, that's true.
Number two, stevia in it's purest form is 300 times sweeter than sugar. And that's A LOT sweeter than the sweeteners we're using to make today's keto pumpkin cheesecake.
So, if you use stevia - or a stevia blend - it's most likely going to be far too sweet to make this recipe with.
How To Make KETO PUMPKIN CHEESECAKE
Alright, so, if you have never made a cheesecake before, let me put any worries you have aside. All you have to do is follow 5 simple steps, and you will have yourself an incredibly tasty low carb keto pumpkin cheesecake.
Seriously, it's that easy.
And I'm confident this cheesecake recipe will be a game changer for you this holiday season, and it is sure to put a memorable ending to any meal.
Now, if you're ready to make this tasty keto dessert, let's dive into the details of this keto pumpkin cheesecake recipe!
Step 1: PREP
First, bring the egg and cream cheese and eggs to room temperature.
Then, preheat your oven to 300° F (149° C).
And make sure you set your oven rack in the middle of your oven. If your oven rack is too low, the bottom of your cheesecake will burn. If it is set too high, the top might brown too quickly.
Step 2: MAKING THE CRUST
Ok, now that the prep is out of the way, you can start making the crust for this keto cheesecake.
And it's actually super easy to do.
Just add all of your dry ingredients for the crust into a large bowl, and whisk until combined.
Note: For BEST results, I HIGHLY recommend using a food scale to weigh all of the ingredients out to the gram. It truly helps you get consistent results every time you bake.
Anyway, now that you've added the dry ingredients, you can add all of your wet ingredients to the bowl as well. By the way, you'll want to make sure you pre-mix/combine the wet ingredients before adding them in.
Now, once those are in the bowl, mix both the wet & dry ingredients with a spatula until a thick batter forms.
Then, coat a 9-inch springform pan with baking spray and add the batter to the pan.
Evenly press the dough into the pan with a spatula, and bake it for around 12 minutes. Be sure to keep an eye on it to make sure the crust doesn't get too brown around the edges.
Then, once it's done baking, let your crust cool for at least 10 minutes and turn the oven up to 350°F (177°C).
Step 3: MAKING THE FILLING
While the crust is baking, take out another large bowl and combine all the pumpkin cheesecake filling ingredients.
Use a hand mixer on the lowest speed to combine all the ingredients until they are smooth and well mixed.
And be sure not to over mix the ingredients because if you whip them up too much, your filling will crack when it cooks.
Step 4: FILL THE CRUST AND BAKE
At this point, the filling should be thick and creamy, and the crust should be done baking in the oven.
Pour the pumpkin cheesecake filling on top of the crust and make sure you evenly distribute the filling in the pan. I like to use an icing spatula to help me smooth out the filling.
After you add the filling, bake your cheesecake for about 40 to 50 minutes.
You will know it is done when the edges are set, but the middle still "jiggles" slightly when you shake the pan. Taking it out at this time will ensure that the cheesecake cooks a bit more in the cooling process to the ideal consistency.
Step 5: COOL AND SERVE
When the cheesecake is finished baking, remove it from the oven and let it cool down to room temperature (for no more than two hours).
Once it cools, cover the top of the springform pan with tin foil and refrigerate it for at least four hours, or until the cheesecake completely sets.
If you have the time, it's best to cool the cheesecake overnight in the refrigerator to ensure the proper temperature and consistency for cutting purposes.
When the creamy keto pumpkin cheesecake has fully set, remove it from the refrigerator and enjoy!
Storing your keto cheesecake
Ok, so you've made this keto pumpkin cheesecake recipe, you ate, you loved it, and now you have leftovers.
Well, cheesecake stays good for up to 4 days in the fridge or 3 months in the freezer. So, if you end up with leftovers, you'll have a bit of time to eat them!
That said, I recommend storing the leftover low carb pumpkin cheesecake either covered with foil in the pan that you baked the cheesecake in or in an air-tight sealable container.
wrapping it all up
That is how to make keto pumpkin cheesecake!
Honestly, this keto pumpkin cheesecake recipe creates such a rich & creamy filling with all of the pumpkin pie spice flavors you'd want. It's seriously too good to be true.
I make this every single Thanksgiving, and my family can't get enough of it. They can't even tell that this is a low carb pumpkin cheesecake!
Anyway, I hope you enjoy this pumpkin keto cheesecake recipe! Let me know what you think about it in the comments below if you tried it.Print
Keto Pumpkin Cheesecake | One of THE BEST Keto Thanksgiving Dessert Recipes
This Keto Pumpkin Cheesecake is decadent and creamy with just the right amount of pumpkin flavor. It is the perfect blend of pumpkin pie and cheesecake, giving you the best of both worlds without all of the carbs. Not to mention, each slice of deliciousness only has 5.5 net carbs, making it the perfect keto dessert!
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 8 Slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Keto & Low Carb
1 ¼ Cups (140g) Blanched Almond Flour
¼ Cup (40g) Confectioners Swerve
¼ Cup (56g) Melted Unsalted Butter
1 Tsp (4g) Pure Vanilla Extract
1 Large Egg
Pinch of Salt
24 oz (680g) Full Fat Cream Cheese, Softened
1 Cup (240g) Pure Pumpkin
1 Cup (150g) Confectioners Swerve
3 Large Eggs, Room Temp.
1 Tsp Pumpkin Pie Spice
1 Tsp (4g) Pure Vanilla Extract
- Preheat the oven to 300 degrees F. (149° C)
- Line the bottom of a 9 inch springform pan with parchment paper.
- Add all dry ingredients to the bowl and whisk to combine.
- Add melted butter and the egg, mix with a spatula until a thick batter forms.
- Evenly press the dough into the pan with the spatula, and bake it for 15 minutes.
- Let cool for at least 10 minutes, and turn the oven up to 350 degrees F. (177°C)
- While the crust is cooking/cooling, add all of the ingredients for the filling with a hand mixer at the lowest speed just until smooth.
- Pour the filling into the pan over the crust. Smooth the top with a spatula.
- Bake for about 40-50 minutes, until the center, is almost set, but still jiggly.
- Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. (But, do not remove the springform edge just yet.)
- Cool the cheesecake in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
- Serve with whipped cream.
- Serving Size: 1 Slice
- Calories: 550
- Fat: 43
- Carbohydrates: 10
- Fiber: 4.5
- Protein: 14
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