Amazing Keto Pumpkin Cheesecake
If you’re looking for an amazing keto pumpkin cheesecake that is rich, impressive, and doesn’t require a water bath…this is it! Serve it with my keto caramel sauce and you have the perfect fall dessert. The only difference between this low carb pumpkin cheesecake recipe and a regular pumpkin cheesecake is the crust and the low-carb sweetener in the filling. I have a feeling no one will know it’s keto!
Amazing Keto Pumpkin Cheesecake
This keto pumpkin cheesecake is decadent and has the perfect creamy texture and pumpkin spice flavor. The best part? I give instructions without a water bath! It will be the keto dessert everyone reaches for during the holiday season.5g Net Carbs
Equipment
- 10 inch (25cm) Springform Pan
Ingredients
For the crust:
- 1 1/2 cups almond flour (see my favorite on Amazon)
- 1/4 cup sugar-free powdered sweetener (note 2)
- 1 teaspoon Cinnamon (note 3)
- 5 Tablespoons Butter, melted
- 1/4 teaspoon kosher salt cut in half if using a fine salt
For the filling:
- 32 ounces Full-Fat Cream Cheese, room temperature
- 4 Large Eggs, room temperature lightly beaten
- 2 Cups sugar-free powdered sweetener (note 2)
- 8 Ounces pure pumpkin puree (note 4)
- 1 Tablespoon Vanilla Extract
- 2 teaspoons Pumpkin pie spice
- 1/2 teaspoon kosher salt cut in half if using a fine salt
Instructions
For the almond flour crust:
- Scroll past the recipe for helpful photos. Preheat the oven to 350F (175F). You will need to adjust your rack to the middle of the oven. In a medium size mixing bowl, combine your crust ingredients. You could also use a food processor.1 1/2 cups almond flour (see my favorite on Amazon), 1/4 cup sugar-free powdered sweetener, 1 teaspoon Cinnamon, 5 Tablespoons Butter, melted, 1/4 teaspoon kosher salt
- 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 the pan. Bake in oven for 8 minutes. Set aside and reduce the oven temperature to 325F (162C).
For the pumpkin cheesecake filling:
- In a large 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.32 ounces Full-Fat Cream Cheese, room temperature
- Add in sweetener a little at a time (about 1/3) and beat with the electric mixer.2 Cups sugar-free powdered sweetener
- Next add in the vanilla, pumpkin puree, pumpkin pie spice, and salt. Beat until just mixed. Now add in your room temperature eggs beat until just mixed. If the mixture seems lumpy, pour it through a fine mesh strainer (sieve) to remove them for a smooth batter.4 Large Eggs, room temperature, 8 Ounces pure pumpkin puree, 1 Tablespoon Vanilla Extract, 2 teaspoons Pumpkin pie spice, 1/2 teaspoon kosher salt
- Pour the pumpkin cheesecake mixture into the crust and even out the top. Bake in oven at 325F for 40-50 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 1 hour. 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 5 hours.
- Remove the springform pan sides. Sprinkle some pumpkin spice on top or decorate with whipped cream and serve. Makes 12 slices.
Notes
- 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.
- Sugar substitute: I like to use allulose (linked above) for this recipe as it has a fine texture and melts when heated so it will melt into the filling without being gritty. If you’re not using allulose, you will need a powdered sweetener such as powdered Swerve or Lakanto.
- Cinnamon: instead of cinnamon, you can also use a homemade speculoos spice blend.
- Canned Pumpkin: Make sure this only contains one ingredient, pumpkin. Avoid pumpkin pie filling.
- Make Whipped cream: combine 1 cup of heavy cream with 2 tablespoons of powdered sweetener. Beat the heavy whipping cream with a mixer until stiff peaks form.
- Storage: store the cheesecake in the refrigerator in an airtight container for up to 4 days.
Nutrition
Serving: 1Slice | Calories: 428 | Carbohydrates: 7g | Protein: 11g | Fat: 41g | Fiber: 2g
Photos to reference while making the creamy keto pumpkin cheesecake
Press the cheesecake crust into the bottom of the springform pan using a cup or your fingers. We do the same with my regular cheesecake as well.
After the batter is mixed, I like to put it through a sieve to make sure there aren’t any lumps of cream cheese. This is optional, but a good idea for the best results.
Once the batter is poured into the crust, it’s time to bake the low carb pumpkin cheesecake! The smell of the warm spices will fill your kitchen!
This keto pumpkin cheesecake recipe will be the show stopper all fall season long. The pumpkin flavor shines thanks to the pumpkin puree and the pumpkin pie spice. I have a feeling no one will know this is a keto recipe!
What size springform do you recommend for this recipe?
Here is the exact one that I used: https://www.williams-sonoma.com/products/nw-springform-pan/?pkey=s~springform%20pan~5&sbkey=default
Never mind. I see it says 10 inch above the recipe
You don’t say where the pumpkin spice goes. I’m assuming in the cheesecake or is it where you are referring to spinkle on top?
Thank you for bringing that to my attention! It goes in with the vanilla.
Is it possible to make this without having to put it into the oven??
Yes ma’am, you can use the instructions from this post and use pumpkin puree instead of the sour cream https://jenniferbanz.com/the-best-keto-no-bake-cheesecake#recipe
Love this recipe! Making up for the second time today.
Can I use the 1/3 less fat cream cheese?
Yes, that will work!
Does the cheesecake need to be baked in a water bath?
You can but it’s to needed
Can this be made crustless?
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.
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!
It was delicious and I followed all instructions. No cracks in the top. The added sprinkling of pumpkin spice added a depth of flavor.
Thank you for all your amazing recipes! Quick question – when you say cup flour, how big is the cup?
A standard US measuring cup
Can I use fresh pumpkin instead of canned? If so, how much should I use?
Thanks
yes, the same amount
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
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.
Hello, is there anything else I can use instead of Eggs?
Eggs are an essential ingredient for baked cheesecakes. You could find a recipe for a no bake cheesecake which uses gelatin.