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a piece of pumpkin cheesecake on a plate
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5 from 3 votes

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
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free, low carb pumpkin cheesecake recipe, sugar-free pumpkin cheesecake
Servings: 12
Calories: 428

Equipment

  • 10 inch (25cm) Springform Pan

Ingredients

For the crust:

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

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 almond flour (see my favorite on Amazon), ¼ cup sugar-free powdered sweetener, 1 teaspoon Cinnamon, 5 Tablespoons 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 Full-Fat Cream Cheese, room temperature
  • Add in sweetener a little at a time (about ⅓) 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, 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

  1. 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.
  2. 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.
  3. Cinnamon: instead of cinnamon, you can also use a homemade speculoos spice blend.
  4. Canned Pumpkin: Make sure this only contains one ingredient, pumpkin.  Avoid pumpkin pie filling.
  5. 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.
  6. 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