This classic keto pumpkin cheesecake is easy to make and has the perfect amount of pumpkin flavor. Prepare a creamy and smooth keto Thanksgiving dessert that everyone will love.
This pumpkin cheesecake recipe is a family favorite that I regularly make when the weather begins to chill and crisp. It’s bursting with autumn flavors, melts in the mouth, and no one can deny its decadence.
Serve it with keto caramel and homemade whipped cream – divine!
Just like regular keto cheesecake, this sugar-free pumpkin cheesecake is creamy, ultra-silky, and smooth.
Don’t be afraid to bake a low carb keto pumpkin cheesecake from scratch. It’s simpler than you think to get the perfect creamy pumpkin cheesecake. Enjoy the perfect holiday dessert that has a beautifully delicate texture!
This recipe is a creamy, delectable keto pumpkin cheesecake loaded with fall spices and a buttery almond flour crust.
If you are looking for a nutritious treat without sugar, I’m sure this will become a favorite. This keto pie is ideal for Thanksgiving and the holiday season that approaches so fast!
Bonus, it makes your home smell terrific, and I guarantee it will impress your family and friends.
Watch our quick step-by-step video to see exactly how to make the best low carb keto pumpkin cheesecake.
Ingredients For Keto Pumpkin Cheesecake
The ingredients used to make keto pumpkin cheesecake are basic and easy to find. You probably have most of them in your pantry:
Keto Pumpkin Cheesecake Filling
This filling requires only 6 ingredients, nothing crazy:
- Cream Cheese – When preparing cheesecake, use high-fat cream cheese at room temperature – cream cheese spread or cream cheese spread are not an option. You’ll need three 8-ounce blocks of full-fat cream cheese!
- Pumpkin Puree – I used homemade pumpkin puree, but you can use canned pumpkin puree. Just make sure that it doesn’t have added sugar and spices that would increase the carb count.
- Sweetener – I used powdered erythritol in this keto pumpkin cheesecake recipe, but you can use Allulose, Monk Fruit, or your favorite sweetener. I prefer a powdered sweetener as it mixes easier with the other ingredients.
- Eggs – They help the filling bind together. Eggs must be room temperature and try not to overmix them.
- Pumpkin Pie Spice – If you don’t have this kind of spice in your pantry, you can replace it with cinnamon or ginger.
- Vanilla Extract – This truly complements the pumpkin flavors; don’t skip it.
Almond Flour Cheesecake Crust
- Almond Flour – This gluten-free flour is ideal for creating a keto cheesecake crust. It’s low carb and ideal for a sweet cheesecake crust that’s crispy and resembles a graham cracker.
- Sweetener -Just a touch of your preferred sweetener for a bit of sweetness.
- Butter – It gives the crust a buttery taste and helps it crisp up even more in the oven.
- Vanilla Extract – adds a delicious vanilla flavor and brings out the sweetness in this cheesecake crust.
How To Make The Best Keto Pumpkin Cheesecake
It’s so easy to make this Keto Pumpkin Cheesecake by following just a few simple steps.
- Make the cheesecake crust – Combine the almond flour and the sweetener, vanilla extract, and melted butter. Use a spatula to mix well until all the ingredients are incorporated.
- When the dough is done, press it well into the bottom of the prepared pan and bake it for about 10 minutes until the edges are light golden brown.
- Make the pumpkin cheesecake filling – Using an electric mixer that is set on medium-low speed, blend cream cheese and the sweetener in a large mixing bowl. Then mix in the pumpkin puree and the spices until smooth.
- It’s time to incorporate the eggs. Mix the eggs into the filling until well combined.
- Tap the bowl on the table to remove air bubbles.
- Pour the batter over the prepared crust and gently tap to distribute the filling in the pan evenly.
- Bake for about 40-50 minutes in the preheated oven until the top is set but still jiggly.
- Place in the refrigerator for a couple of hours to rest. Remove the springform ring, then cut the cake into slices and serve with chosen toppings.
- Allow the cheesecake to cool in the springform, then refrigerate for at least 4 hours or overnight.
Keto Pumpkin Cheesecake without Crust
I used an almond flour crust for this recipe, but you can use a coconut flour keto crust that’s also gluten-free and easy to make.
However, this pumpkin cheesecake is great without a crust. This is the best way to cut the carbs even more and reduce the total cooking time.
To make a crustless pumpkin cheesecake, all you have to do is pour the keto cheesecake filling in a well-greased, lined with parchment paper springform pan and bake for 40-50 minutes or until the center looks set.
Tips For Making a Perfect Keto Pumpkin Cheesecake
If you want to make the creamiest and most delicious keto pumpkin cheesecake every time, here are some tips & tricks:
- Use room temperature ingredients. This is especially true with cream cheese and eggs; otherwise, the batter would become lumpy.
- Don’t overmix the batter – When the ingredients are incorporated and the batter looks smooth, you can stop mixing them. This makes a light and fluffy cheesecake filling.
- Cool it in the oven with the door open first. Otherwise, it may break as a result of a sudden temperature shift.
- To easily cut the cheesecake, pour boiling water into a jar, plunge a knife into the pot, clean it with a paper towel, and slice through the cheesecake.
- Allow cooling completely at room temperature before refrigerating.
- Don’t panic if you have cracks on your cheesecake; cover them with Keto Whipped Cream, homemade keto chocolate sauce, or a keto caramel sauce.
Carbs in Pumpkin Cheesecake
Usually, regular pumpkin cheesecake is loaded with sugar and carbs. But this recipe is different.
The nutrition facts for the slice are below in the recipe card.
The best part is that each slice has just:
- 370 calories
- 8 grams total carbs
- 5 grams net carbs
- 3 grams fiber
- 2 grams sugar
Just like my other desserts, if you’re trying to calculate net carbs, make sure your online calculator subtracts the sugar alcohols from the total carbs. I calculate the nutrition facts using the USDA Food Database, and I make sure that each ingredient has the right macros.
Is Pumpkin Keto-Friendly?
Pumpkin is keto-friendly and has fewer carbohydrates than other fruits and vegetables, making it an excellent choice for a low carb diet.
So, you can add pumpkin puree in any of your favorite fall recipes, because according to the USDA, a serving of 100grams has only 6.5 grams of carbs.
How To Store Keto Pumpkin Cheesecake
- Refrigerator – make sure that it is completely cooled down. Then, transfer it in an airtight container and store it for up to 5 days.
- Freezer – wrap it tightly in plastic after it sets in the fridge. Then, store in the freezer (without toppings) for up to three months. Allow it to defrost overnight in the refrigerator before serving.
Looking For More Keto Pumpkin Desserts? Try these:
- Soft Low Carb Keto Pumpkin Cookies
- Super Easy Keto Pumpkin Muffins
- The BEST Keto Pumpkin Bars with Cream Cheese Frosting
- The Best Keto Pumpkin Spice Latte
Keto Pumpkin Cheesecake
- 24 oz cream cheese room temperature
- 1 cup pumpkin puree
- 1 cup powdered sweetener
- 3 large eggs at room temperature
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Almond Flour Crust
- 2 Cups almond flour blanched super fine
- ¼ Cup powdered sweetener
- ⅓ cup butter melted
- 1 tsp vanilla extract
- Preheat the oven to 350°F/180°C. Place the rack in the middle of the oven.
Make Almond Flour Crust
- In a large bowl, add the almond flour, powdered sweetener, melted butter, and vanilla extract. Use a spatula or a fork to combine until a thick batter forms.
- Press the crust mixture into a 9″ springform pan and press firmly into the bottom. Bake for 10-12 minutes.
Make the Pumpkin Cheesecake Filling
- In a large mixing bowl, add the cream cheese, powdered sweetener, pumpkin pie spice, and vanilla extract. Mix using an electric mixer just until combined.
- Add in the pumpkin puree and continue mixing.
- Reduce the speed of your mixer and add the eggs.
- Pour the pumpkin filling over the cooled crust – Smooth the top with a spatula and tap once to remove the air bubbles.
- Bake in the preheated oven for about 40-50 minutes, until the set o touch, but still jiggly.
- Remove the cheesecake from the oven and allow to cool completely in the pan.
- Refrigerate for at least 4 hours or overnight until completely set.
- Run a knife around the edges and remove the springform.
- Slice and serve with homemade sugar-free whipped cream.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: