This easy Keto Pumpkin Cheesecake recipe, along with pumpkin butter, are the first I add to my fall baking list. It’s a rich, smooth, and warmly spiced fall dessert that comes together in just 3 simple steps.
I love serving it with a generous dollop of whipped cream, chopped pecans, and a sprinkle of extra cinnamon.
Holly’s Recipe Highlights: Keto Pumpkin Cheesecake
- Flavor: Creamy and rich with mellow pumpkin, warm cinnamon and pumpkin pie spice, and just the right touch of sweetness.
- Why Make It: A blender, or food processor, makes the filling silky smooth with minimal hands-on prep, for a quick and easy dessert.
- Skill Level: Unlike traditional cheesecake, there’s no springform pan or water bath to deal with. This simple cheesecake bakes right in a pie plate, perfect for new or advanced bakers.
- Make-Ahead: Your holiday meal prep just got easier with this recipe! Prep up to a day ahead and chill for at least 4 hours, so there’s one less thing to worry about on the big day.
Prep Time: 15 Mins Bake: 40 Mins Servings: 6 Cooking Method: Oven
Ingredient Notes
- Base:
- Use finely ground blanched almond flour for a tender crust with a smooth, less gritty texture, that holds together well.
- You can choose a baking-friendly sweetener designed to replace granulated sugar at a 1:1 ratio, such as Swerve.
- Butter helps the crust ingredients together.
- Filling:
- Full-fat block cream cheese is the best choice for a rich and creamy filling.
- Use plain canned pumpkin puree, not pumpkin pie filling, which contains added sugar and seasonings. If you have extra, freeze it in small portions to use in another recipe.
- Keto granulated sweetener helps balance the tangy cream cheese and earthy pumpkin flavors.
- Room-temperature eggs blend into the softened cream cheese mixture for a smooth, evenly mixed filling.
- Sour cream adds a subtle tang and helps keep the cheesecake filling smooth and creamy. Full-fat plain Greek yogurt makes a great substitute.
- Store bought or homemade pumpkin pie spice, brings a warm, cozy blend of fall flavors without the need to measure several individual spices.
- Vanilla extract enhances all the sweet and warmly spiced flavors.
- Ground cinnamon adds warmth and brings out classic pumpkin pie flavor.
Variations
- Add finely chopped pecans to the almond flour base for extra nutty flavor and crunch. Be sure to reduce the almond flour slightly to maintain the crust texture.
- Sprinkle toasted pecans over the filling for crunch, or use sugar-free chocolate shavings for garnish.
- Add sugar free whipped cream just before serving for a lighter contrast to the dense filling.
How to Make Keto Pumpkin Cheesecake
- Bake the almond flour crust (full recipe below).
- Blend the cheesecake filling and pour over the crust.
- Bake, then cool and chill before serving.
Storing Pumpkin Cheesecake
- Store leftovers covered with plastic wrap or in an airtight container.
- Refrigerate for up to 4 days and freeze for up to 1 month. Thaw overnight in the refrigerator.
- Keep toppings separate when possible and add whipped cream or nuts just before serving.
Easy Desserts for Holiday Menus
Did you enjoy this Keto Pumpkin Cheesecake Recipe? Leave a comment and rating below.
Keto Pumpkin Cheesecake
Keto pumpkin cheesecake has a creamy spiced pumpkin filling baked over a buttery almond flour crust. It is an easy make-ahead fall dessert with rich cheesecake flavor and no added sugar.
Equipment
Blender , or food processor
Ingredients
Crust
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tablespoons granulated sweetener such as Swerve
Cheesecake
- 8 ounces cream cheese softened
- 1 cup canned pumpkin puree
- 3 large eggs
- ½ cup granulated sweetener such as Swerve
- ¼ cup sour cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
Crust
- Combine almond flour, melted butter, and granulated sweetener crust. Press into a 9 inch deep dish pie plate and bake for 10 to 12 minutes or until lightly browned.
- Remove from oven and set on wire rack.
Filling
- Place cream cheese, pumpkin puree, eggs, granulated sweetener, sour cream, pumpkin pie spice, vanilla extract, and cinnamon in a blender or food processor. Mix well, scraping the sides as needed.
- Pour cheesecake mixture into the prepared crust and bake for 40 minutes or until set.
- Cool on a baking rack for 30 minutes. Transfer to the refrigerator and chill for 4 hours before serving.
Notes
- Store leftover keto pumpkin cheesecake in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions or the whole cake by double wrapping and storing in a zippered freezer bag or airtight container for up to 1 month.
- Thaw the cheesecake in the refrigerator or at room temperature before serving.
Nutrition Information
Calories: 430kcal | Carbohydrates: 33g | Protein: 12g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 220mg | Potassium: 187mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7295IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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