Keto Pumpkin Cheesecake

Keto pumpkin cheesecake is a low carb, high fat, and high protein dessert that’s perfect for fall. It’s also dairy-free and grain-free!

Keto Pumpkin Cheesecake is a low-carb, high-fat dessert that has been created by using pumpkin puree and cream cheese. The ingredients are then blended together and baked in the oven.

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This easy-to-make keto pumpkin cheesecake has just the right amount of pumpkin flavor. Make a delicious keto Thanksgiving dessert that everyone will enjoy.

This pumpkin cheesecake recipe is a family favorite, and I prepare it often when the weather becomes cooler and crisper. It’s full of fall flavors, melts in your tongue, and no one can dispute its deliciousness.

Serve with homemade whipped cream and keto caramel sauce.

This sugar-free pumpkin cheesecake is creamy, ultra-silky, and smooth, much like normal keto cheesecake.

Don’t be scared to make your own low-carb keto pumpkin cheesecake. The ideal creamy pumpkin cheesecake is easier to make than you may imagine. Enjoy a delectable Christmas dessert with a lovely delicate texture!

This is a creamy, delicious keto pumpkin cheesecake with a buttery almond flour crust and autumn spices.

I’m sure this will become a favorite if you’re searching for a healthy treat without the sugar. This keto pie is perfect for Thanksgiving and the upcoming holiday season!

It also has the added benefit of making your house smell wonderful, which will undoubtedly amaze your relatives and guests. 

To learn how to create the finest low carb keto pumpkin cheesecake, watch this short step-by-step video.

Keto Pumpkin Cheesecake Ingredients

Keto pumpkin cheesecake is made using simple, readily available ingredients. Most of these are likely to be found in your pantry:

Filling for Keto Pumpkin Cheesecake

There are just 6 components in this filling, none of which are unusual:

• Cream Cheese – For cheesecake, use room temperature high-fat cream cheese – cream cheese spread or cream cheese spread are not an option. Three 8-ounce blocks of full-fat cream cheese are required!
• Pumpkin Puree — I used homemade pumpkin puree, but canned pumpkin puree would also work. Just be sure it’s free of additional sugar and spices, which will raise the carb count.
• Sweetener — For this keto pumpkin cheesecake recipe, I used powdered erythritol, but you may also use Allulose, Monk Fruit, or your preferred sweetener. I like a powdered sweetener since it blends in better with the rest of the ingredients.
• Eggs aid in the binding of the filling. The eggs must be at room temperature, and they should not be overmixed. 
• If you don’t have pumpkin pie spice on hand, cinnamon or ginger may be substituted.
• Vanilla Extract – This is essential in balancing the pumpkin tastes; don’t leave it out.

Crust of Almond Flour Cheesecake

• Almond Flour — For a keto cheesecake crust, this gluten-free flour is perfect. It’s low in carbs and perfect for a crispy, sweet cheesecake crust that looks like a graham cracker. 
• Sweetener – For a hint of sweetness, add a pinch of your favorite sweetener.
• Butter — Adds a buttery flavor to the crust and helps it crisp up even more in the oven.
• Vanilla Extract – gives a wonderful vanilla flavor to the cheesecake crust while also bringing out the richness.

The Best Keto Pumpkin Cheesecake Recipe

Following just a few simple steps, you can create this Keto Pumpkin Cheesecake in no time.

1. Combine the almond flour and sweetener, vanilla extract, and melted butter to make the cheesecake crust. Using a spatula, thoroughly combine all of the ingredients.
2. When the dough is ready, press it firmly into the prepared pan’s bottom and bake for 10 minutes, or until the edges are light golden brown.
3. Make the filling for the pumpkin cheesecake – In a large mixing bowl, combine cream cheese and sweetener using an electric mixer set on medium-low speed. Then, when smooth, add the pumpkin puree and spices.
4. It’s time to mix in the eggs. In a large mixing bowl, whisk together the eggs and the filling until well mixed.
5. To eliminate air bubbles, tap the bowl on the table.
6. Pour the batter over the prepared crust and lightly press the pan to evenly distribute the contents.
7. In a preheated oven, bake for 40-50 minutes, or until the top is firm but still jiggly.
8. Refrigerate for a few hours to allow flavors to meld. Remove the springform ring before slicing the cake and serving with desired toppings.
9. Allow the cheesecake to cool completely in the springform pan before chilling for at least 4 hours or overnight.

No-Crust Keto Pumpkin Cheesecake

This recipe calls for an almond flour crust, however a gluten-free and simple coconut flour keto crust may also be utilized. 

This pumpkin cheesecake, on the other hand, is delicious without the crust. This is the most effective method to further decrease carbohydrates while also reducing overall cooking time. 

To create a crustless pumpkin cheesecake, just pour the keto cheesecake filling into a well-greased springform pan coated with parchment paper and bake for 40-50 minutes, or until the middle appears firm. 

How to Make the Best Keto Pumpkin Cheesecake

Here are some tips and techniques for making the creamiest and most delicious keto pumpkin cheesecake every time:

1. Use components that are at room temperature. This is particularly true when using cream cheese and eggs, since the batter would otherwise turn lumpy. 
2. Don’t overmix the batter – Stop mixing after all of the ingredients are combined and the batter seems smooth. This filling creates a light and fluffy cheesecake.
3. Cool it in the oven first, with the door ajar. Otherwise, a rapid temperature change may cause it to shatter.
4. Pour boiling water into a jar, then dip a knife into the pot, wipe it clean with a paper towel, and slice through the cheesecake. 
5. Before refrigerating, let it cool fully at room temperature.
6. If your cheesecake breaks, don’t worry; just top it with Keto Whipped Cream, homemade keto chocolate sauce, or a keto caramel sauce.

Pumpkin Cheesecake with Carbs

Pumpkin cheesecake is often high in sugar and carbohydrates. This dish, however, is unique.

The nutritional information for the slice may be found in the recipe card below.

The greatest thing is that each slice just contains one ingredient:

• calories: 370
• Total carbohydrates: 8 g
• 5 g carbohydrate net
• 3 g of fiber
• 2 g of sugar

If you’re attempting to calculate net carbohydrates, make sure your online calculator subtracts the sugar alcohols from the total carbs, just as with my other sweets. I use the USDA Food Database to compute the nutrition information, and I double-check that each item has the correct macros.

Is Pumpkin a Keto Food?

Pumpkin is keto-friendly and has less carbs than other fruits and vegetables, making it a great low-carb option.

As a result, you may use pumpkin puree in any of your favorite autumn dishes since a serving of 100 grams has just 6.5 grams of carbohydrates, according to the USDA. 

Keto Pumpkin Cheesecake Storage

• Check to see whether the refrigerator is totally cold. After that, keep it in an airtight jar for up to 5 days.
• After it has set in the fridge, cover it firmly in plastic. Then keep in the freezer for up to three months (without toppings). Allow it to thaw in the refrigerator overnight before serving.

Are you looking for more low-carb pumpkin desserts? Consider the following: 

This easy-to-make keto pumpkin cheesecake has just the right amount of pumpkin flavor. Make a delicious keto Thanksgiving dessert that everyone will enjoy.

Mode of Preparation Stop your screen from turning black.

Prepare the Almond Flour Crust.

• Combine the almond flour, powdered sweetener, melted butter, and vanilla extract in a large mixing basin. Combine with a spatula or a fork until a thick batter forms.

• In a 9-inch springform pan, press the crust mixture firmly into the bottom. Preheat oven to 350°F and bake for 10-12 minutes.

Fill the pumpkin cheesecake with the filling.

• Combine the cream cheese, powdered sweetener, pumpkin pie spice, and vanilla essence in a large mixing bowl. Using an electric mixer, mix just until everything is incorporated.

• Continue mixing after adding the pumpkin puree.

• Reduce the mixer’s speed and add the eggs.

• Smooth the pumpkin filling over the chilled crust with a spatula and tap once to remove any air bubbles.

• Bake for 40-50 minutes in a preheated oven, until firm to the touch but still jiggly.

• Allow the cheesecake to cool fully in the pan after removing it from the oven.

• Refrigerate until fully set, at least 4 hours or overnight.

• Remove the springform by running a knife along the edges.

• Slice and serve with sugar-free whipped cream prepared from scratch.

Nutritional Information

Per-serving amount

How do we figure out how much food to eat?

The USDA Food Database nutrition information was used to calculate these nutrition facts. Our nutrition data are correct, but please double-check if you’re using other items. Because fiber and sugar alcohols do not increase blood sugar, they are subtracted from the net carb amount.

Keto pumpkin cheesecake is the key word here.

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FAVORITES OF READERS

The whole recipe may be found on the recipe card below. These recipes were created by readers who enjoyed this article:

This keto pumpkin cheesecake with pecan crust is a light and fluffy dessert that will satisfy your taste buds. It’s perfect for fall, or any time of the year!

Frequently Asked Questions

Is pumpkin keto friendly?

Is it OK to eat cheesecake on keto?

That is not a question.

Can you use cream cheese on keto?

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