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!

a piece of pumpkin cheesecake on a plate

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

5 from 3 votes

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 12

Calories: 428

Author: Jennifer Banz

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Ingredients

For the crust:

1 ½ cups almond flour
¼ cup sugar-free powdered sweetener, (note 2)
1 teaspoon Cinnamon, (note 3)
5 Tablespoons Butter, melted
¼ 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
½ teaspoon kosher salt, cut in half if using a fine salt

US to Metric Conversion Chart for Common Keto Ingredients

Equipment

10 inch (25cm) Springform Pan

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 ½ cups (168 g) almond flour, ¼ cup (48 g) sugar-free powdered sweetener, 1 teaspoon (2 g) Cinnamon, 5 Tablespoons (70 g) Butter, melted, ¼ 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 (907 g) Full-Fat Cream Cheese, room temperature
Add in sweetener a little at a time (about ⅓) and beat with the electric mixer.
2 Cups (384 g) 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 (227 g) pure pumpkin puree, 1 Tablespoon (13 g) Vanilla Extract, 2 teaspoons (4 g) Pumpkin pie spice, ½ 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.

Servings: 12

Nutrition per serving

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

Keyword :gluten free, low carb pumpkin cheesecake recipe, sugar-free pumpkin cheesecake

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!

Amazing Keto Pumpkin Cheesecake