Keto Pumpkin Cheesecake | One of THE BEST Keto Thanksgiving Dessert Recipes

A slice of pumpkin cheesecake on a plate with a spoon holding a piece of it.

5 from 1 review

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!



1 1/4 Cups (140g) Blanched Almond Flour

1/4 Cup (40g) Confectioners Swerve

1/4 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 


  1. Preheat the oven to 300 degrees F. (149° C)
  2. Line the bottom of a 9 inch springform pan with parchment paper.
  3. Add all dry ingredients to the bowl and whisk to combine.
  4. Add melted butter and the egg, mix with a spatula until a thick batter forms.
  5. Evenly press the dough into the pan with the spatula, and bake it for 15 minutes.
  6. Let cool for at least 10 minutes, and turn the oven up to 350 degrees F. (177°C)
  7. 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.
  8. Pour the filling into the pan over the crust. Smooth the top with a spatula.
  9. Bake for about 40-50 minutes, until the center, is almost set, but still jiggly.
  10. 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.)
  11. Cool the cheesecake in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set.
  12. Serve with whipped cream.


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