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    Recipes » Keto Dessert Recipes » Keto Pumpkin Cheesecake

    Published: Oct 23, 2020 · by: jenniferbanz · As an Amazon Associate I earn from qualifying purchases

    Keto Pumpkin Cheesecake

    It’s pumpkin season! What better way to indulge in all things pumpkins… than with this over-the top delicious Keto Pumpkin Cheesecake! Rich and smooth Fall goodness in every mouth-watering bite! This decadent dessert will be a hit at the Thanksgiving table!

    KETO PUMPKIN CHEESECAKE ON A PLATE

    This cheesecake is OUT OF THIS WORLD DELICIOUS!

    You may have found me initially by coming upon my amazing keto cheesecake.  It truly is the best traditional cheesecake as it is a copycat of The Cheesecake Factory but sugar free!

    How would it feel to start losing with keto?

    Join my FREE 7 day keto challenge!

    It is one of the most popular recipes on my blog so you should definitely check it out when it isn’t pumpkin season.

    But now that it is pumpkin season, you have to make this keto pumpkin cheesecake asap!

    Even my non-keto family members were dying at how delicious it was.

    Here are some tips that will serve you in making this pumpkin cheesecake recipe:

    • Make sure all of your cold ingredients are room temperature (cream cheese and eggs)
    • You might think the cheesecake is not done when you go to pull it from the oven.  It will be very jiggly in the center.  This is normal and it will set up in the refrigerator over night.
    • A crack is not the end of the world!  Use some whipped cream and decorate the top.
    • If you have an almond allergy, you can use any ground nut or seed as the crust.
    • I prefer powdered Lakanto for this recipe but you can use any powdered sugar free sweetener you like.

    Some other keto recipes you will love:

    • Air Fryer Turkey Breast
    • Individual Strawberry Crisps
    • Crustless Pumpkin Pie
    • Zucchini lasagna Skillet
    a slice of pumpkin cheese cake

    Keto Pumpkin Cheesecake

    It's pumpkin season! What better way to indulge in all things pumpkins... than with this over-the top delicious Keto Pumpkin Cheesecake! Rich and smooth Fall goodness in every mouth-watering bite! This decadent dessert will be a hit at the Thanksgiving table!
    5 from 3 votes
    PRINT RECIPE PIN RECIPE
    Course: Dessert
    Cuisine: American
    Keyword: gluten free, recipe for keto pumpkin cheesecake
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12
    Calories: 456kcal
    Author: Jennifer Banz

    INGREDIENTS

    For the crust:

    • 1 ½ cup almond flour (click here to see my favorite on Amazon)
    • ¼ cup Powdered Sweetener (Click here to see my favorite on Amazon)
    • 1 teaspoon Cinnamon
    • 5 Tablespoons Butter, melted

    For the filling:

    • 36 ounces Full Fat Cream Cheese, room temperature
    • 4 Large Eggs, room temperature
    • 2 Cups Powdered Sweetener (Click here to see my favorite on Amazon)
    • 8 Ounces Canned pumpkin
    • 1 Tablespoon Vanilla Extract
    • 2 teaspoons Pumpkin pie spice

    EQUIPMENT

    • 10 inch Springform Pan

    INSTRUCTIONS

    For the crust:

    • Preheat your oven to 350F. You will need to adjust your rack to the middle of the oven. In a medium size mixing bowl, combine your crust ingredients. Next, mix in your melted butter.
    • Pour your crust mixture into a 10inch x 4 inch springform pan and press halfway up the sides using your fingers. Use a flat bottom cup to press the mixture into the bottom of your pan. Bake in oven for 8 minutes. Set aside and reduce the oven temperature to 325F.

    For the filling:

    • In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you’re using a stand mixer use the paddle attachment.
    • Add in sweetener a little at a time (about ⅓) and beat with the hand mixer. Now add in your room temperature eggs one at a time and beat until just mixed.
    • Next add in the vanilla and the pumpkin puree and beat until just mixed.
    • Pour your pumpkin cheesecake mixture into the crust and even out the top. Bake in oven at 325F. Check cheesecake after 50 minutes. The top of your cheesecake should no longer be glossy and the center should still be jiggly.
    • Turn the oven off and crack the oven door and let the cheesecake sit in the oven for 15 minutes. Remove the cheesecake from the oven and run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick. Do not remove it from the springform.) Let sit on the counter for 1 hour.
    • Cover loosely with plastic wrap and refrigerate for at least 8 hours.
    • Remove the springform pan sides. Sprinkle some pumpkin pie spice on top and serve. Makes 12 slices.

    JENNIFER'S TIPS

    • VERY IMPORTANT: The most important thing you should know when it comes to making cheesecake is that all of your ingredients should be at room temperature.  Anything that is refrigerated should be left out for at least 2 hours, preferably 4.  That means eggs and cream cheese.  Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.

    NUTRITION

    Serving: 1Slice | Calories: 456kcal | Carbohydrates: 8g | Protein: 11g | Fat: 44g | Fiber: 2g
    « Air Fryer Turkey Breast
    Keto Pumpkin Pie Muffins with Crumble Topping »

    Reader Interactions

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      Recipe Reviews




    1. Misty says

      September 30, 2021 at 1:41 pm

      Does the cheesecake need to be baked in a water bath?

      Reply
      • jenniferbanz says

        October 01, 2021 at 9:42 am

        You can but it’s to needed

        Reply
    2. Anna says

      February 19, 2021 at 8:44 am

      Can this be made crustless?

      Reply
    3. Susan O says

      November 29, 2020 at 7:04 pm

      5 stars
      Absolutely delicious!!! Rich, creamy, and a fab favorite this thanksgiving.
      I tend to like less sweet desserts. I decreased the sugar substitutes by 1/3 of the recipe.

      Reply
    4. Patrica Davis says

      November 27, 2020 at 8:27 am

      5 stars
      I made this 2 days before Thanksgiving, wanting a keto friendly dessert to enjoy. Oh my goodness! It came out perfect with cracks and all! Not many, but, I’ve never baked one and didn’t get at least one. This was the most amazing cheesecake I’ve ever made or eaten. Absolutely delicious. I did add additional spices, adding cinnamon, nutmeg, ginger, cloves, and mace to mine. (I like my pumpkin with those additional flavors) I will definitely make this again and try other recipes from this site. Awesome job!

      Reply
    5. Peggy says

      November 26, 2020 at 11:40 am

      5 stars
      It was delicious and I followed all instructions. No cracks in the top. The added sprinkling of pumpkin spice added a depth of flavor.

      Reply
    6. Ruying says

      November 11, 2020 at 3:32 am

      Thank you for all your amazing recipes! Quick question – when you say cup flour, how big is the cup?

      Reply
      • jenniferbanz says

        November 16, 2020 at 1:09 pm

        A standard US measuring cup

        Reply
    7. Sherry says

      November 01, 2020 at 9:40 am

      Can I use fresh pumpkin instead of canned? If so, how much should I use?

      Thanks

      Reply
      • jenniferbanz says

        November 09, 2020 at 10:11 am

        yes, the same amount

        Reply
    8. Elaine Hansen says

      October 28, 2020 at 7:28 pm

      Hi Jennifer
      I made your best cheesecake recipe, my first time ever making a cheesecake I may add, it was a hit.
      I want to try the pumpkin cheesecake the problem is it’s really hard to get a 10in springform pan here in Canada. I have 3 9in. When I made the other cheesecake some oil seeped out into the bottom of the oven causing the oven to smoke.
      Can this recipe be made in two smaller 9in pans for example. If yes would the baking time change?
      If no, I’ll just line my oven with tin foil because your recipe is so delish

      Reply
    9. Brenda says

      October 24, 2020 at 6:14 am

      I have not made this yet but today I am going to run to the store for cream cheese. This recipe calls for a lot and I am short. This will be a practice run for Thanksgiving and I am really excited to try it.

      Reply
    10. Prachi says

      October 24, 2020 at 12:21 am

      Hello, is there anything else I can use instead of Eggs?

      Reply
      • jenniferbanz says

        October 26, 2020 at 10:42 am

        Eggs are an essential ingredient for baked cheesecakes. You could find a recipe for a no bake cheesecake which uses gelatin.

        Reply

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