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!
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!
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:
Keto Pumpkin Cheesecake
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
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.
- 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.