A rich and creamy keto pumpkin cheesecake with all the flavors of fall. It’s a popular low carb holiday dessert that is sure to become a family favorite!
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This week, I baked a pumpkin keto cheesecake. The pumpkin flavor and spices are perfect for welcoming fall. And, I’m already planning to add this treat to our Thanksgiving menu.
My family is sure to enjoy this sugar free dessert if I bring it to our holiday meal. Cheesecake is always preferred over pie at our dinners. But my keto pumpkin pie is also a favorite during the holidays.
This keto pumpkin pie cheesecake is based on my keto blueberry cheesecake recipe. I used the same crust but changed up the filling to omit the berries and add pumpkin puree.
Steps for making the low carb cheesecake crust
- Combine almond flour, cinnamon, and sweetener in a pie or springform pan.
- Stir in melted butter until evenly distributed into the dry ingredients.
- Press mixture down with fingers or the back of a spoon to form a crust.
- Crust can be baked or left unbaked for a no bake cheesecake.
How to make a keto pumpkin cheesecake
Once the crust is made, the filling ingredients are blended together with an electric mixer or food processor. Combine the cream cheese, sweetener, and vanilla extract first.
Then blend in pumpkin puree, eggs, and spices. Pour over prepared crust and bake until set. Cool completely and chill before serving.
Recipe Tips and Variations
Because it’s just me eating low carb desserts, I prefer baking cheesecake in a pie pan which results in a shorter cheesecake. However, you can double the filling and bake it in a springform pan if you prefer a more traditional style.
Make sure the cream cheese has reached room temperature so you don’t get lumps in the sugar free pumpkin cheesecake filling. If you are in a rush, you can gently warm it in the microwave on 30% power until the desired temperature is reached.
The eggs should also be at room temperature to prevent any chilling of the cheese. Eggs can be submerged in warm water for about 15 minutes to gently warm them up from the refrigerator.
Bon Appétit suggests using a food processor to blend the cream cheese into the other ingredients. It tends to do a better job than a hand mixer and can result in a smoother cheesecake filling.
More keto pumpkin recipes
If you love this pumpkin cheesecake recipe, you’re sure to enjoy the following recipes too.
- low carb cream cheese pumpkin bread – Adding in a sweet cream cheese filling really takes this quick bread up a notch!
- easy pumpkin soup with bacon – The original recipe was made with black soy beans, but I ended up replacing those with zero carb bacon which gave a much better flavor.
Other popular cheesecake recipes
- Easy Keto Cheesecake
- Italian Cheesecake
- Keto No Bake Cheesecake
- Coffee Cheesecake
- No Bake Peanut Butter Cheesecake
If you want more, check out all my low carb cheesecake recipes!
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Low Carb Pumpkin Cheesecake Pie
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- 1/3 cup Pyure All Purpose or 2/3 cup Swerve
- 16 ounces cream cheese at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree at room temperature
- 2 large eggs at room temperature
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- Mix together almond flour, cinnamon, and sweetener in 9-inch deep dish pie pan.
- Stir in melted butter.
- Press mixture down into pie pan with hands.
- In large mixing bowl, combine cream cheese, sweetener, and vanilla with electric mixer until smooth. Or, use a food processor to ensure all the ingredients are well combined for the filling.
- Blend in the pumpkin, eggs, cinnamon, nutmeg and allspice until well combined.
- Pour pumpkin cheesecake filling into prepared crust. Bake at 350ºF for 35-40 minutes or until filling is set.
- Allow cheesecake to cool on rack. Then chill in refrigerator for several hours or overnight before serving.
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Note on Nutritional Information
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