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    Home / Recipes / Cheesecakes

    Easy Keto Pumpkin Cheesecake

    By Lisa MarcAurele · Jul 4, 2020 · 118 Comments

    30.7K shares
    Jump to Recipe
    keto pumpkin cheesecake pinterest image
    Low carb pumpkin cheesecake pie
    keto pumpkin cheesecake recipe

    Here's the recipe for 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 with those classic fall seasonings!

    keto pumpkin cheesecake recipe cover image
    Article Index
    • Ingredients Needed For Keto Pumpkin Cheesecake
    • How To Make Low-Carb Pumpkin Cheesecake
    • Frequently Asked Questions About Keto Pumpkin Cheesecake
    • Other Popular Cheesecake Recipes
    • Recipe

    This pumpkin keto cheesecake is a must-have dessert. The pumpkin flavor and spices are perfect for welcoming fall! It's the perfect thing to add to your Thanksgiving menu.

    Your family is sure to enjoy this sugar-free dessert if you bring it to your holiday meal. Cheesecake is always preferred over pie at family dinners. In fact, it's just as good as my keto pumpkin pie and will become 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. But the crust in my ricotta cheese pie would taste great too.

    Ingredients Needed For Keto Pumpkin Cheesecake

    It's actually pretty simple to make this entire cheesecake entirely from scratch - and it doesn't take a ton of ingredients either.

    Gluten-Free Pie Crust

    There are just four ingredients in the pie crust. Almond flour makes up the base. Use almond flour, not almond meal. It also has butter to give it moisture, cinnamon for flavor, and a sugar-free sweetener to help it taste sweet.

    Pumpkin Puree

    It's very important that you use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added spices and sugar.

    You can even make your own pumpkin puree with roasted pumpkin.

    Cream Cheese

    Cream cheese makes up the bulk of the cheesecake filling. Full-fat cream cheese will taste the best and give you the most nutrition.

    Sweetener

    Pyure All Purpose is my favorite sweetener for the filling. You can also substitute with Swerve. It adds sweetness without any funky aftertaste.

    Eggs

    You need eggs as a binding ingredient in the cheesecake.

    Spices

    I used my own combination of spices - cinnamon, nutmeg, and allspice. You can also just use some pumpkin pie spice instead!

    Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.

    keto pumpkin cheesecake featured image

    Quick Tips:

    • 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.
    • Use 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.

    How To Make Low-Carb Pumpkin Cheesecake

    All the exact steps are in the printable recipe card at the bottom of this post. First, here are some extra tips and a quick overview showing you how to make this easy cheesecake.

    Make The Almond Flour Crust

    The first step is to make the almond flour crust. Combine almond flour, cinnamon, and sweetener in a pie or springform pan.

    Then, stir in melted butter until it is evenly distributed into the dry ingredients.

    Press mixture down with your fingers or the back of a spoon to form a crust. The crust can be baked or left unbaked for a no-bake cheesecake.

    making the keto cheesecake pie crust

    Blend The Filling Ingredients

    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.

    pumpkin cheesecake filling ingredients in mixing bowl

    Bake The Cheesecake

    Pour the filling over the prepared crust and bake until set. Cool completely and chill before serving.

    baking the cheesecake pie

    What To Serve With Pumpkin Cheesecake

    This cheesecake makes the perfect after-dinner dessert or a filling snack. Add some homemade whipped cream on top. One slice has 6g net carbs, so I suggest enjoying a slice by itself or with something that has very few carbs.

    These almond ricotta cheese cookies only have 1g net carbs in each cookie, so they will be fine with a slice. Or, indulge in these chocolate chip cookies - they have almost no carbs at all!

    Frequently Asked Questions About Keto Pumpkin Cheesecake

    Before we get to the printable recipe card, here are some questions people often ask about this low-carb pumpkin cheesecake.

    Is Swerve confectioner's sugar substitute or granular sugar substitute better in the filling?

    Since this is a rich and creamy cheesecake, either confectioner's sugar or granular sugar substitute will work in the recipe.

    Does the baking time change if I used a pre-made keto pie crust?

    The baking time does not change. You can even eat the pie crust unbaked. The baking time in the recipe card refers to how long it takes for the filling to bake.

    How do you store leftover keto pumpkin cheesecake?

    Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

    What are some other keto recipes I can make with pumpkin?

    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 soybeans, but I ended up replacing those with zero-carb bacon, which gave a much better flavor.

    overhead of pumpkin cheesecake pie and slice

    This creamy pumpkin cheesecake will soon become a favorite holiday dessert. It tastes perfect at large dinner parties or when you are on the couch watching TV. It's so rich that one slice will fill you up - and you'll want to make more when it runs out.

    Other Popular Cheesecake Recipes

    If you enjoyed this keto pumpkin cheesecake recipe, check out all my low-carb cheesecake recipes! They are some of my favorites!

    • Easy Keto Cheesecake is a basic recipe that you can customize and change in a variety of ways.
    • Italian Cheesecake is made with ricotta cheese and has a zesty lemon flavor.
    • Keto No Bake Cheesecake is topped with fresh fruit for a festive appearance.
    • Coffee Cheesecake is perfect for coffee-lovers - and only has 5g net carbs in each slice.
    • No Bake Peanut Butter Cheesecake is an indulgent, rich, and nutty cheesecake that is popular with anyone that enjoyes peanut butter cookies.

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    keto pumpkin cheesecake featured image

    Low Carb Pumpkin Cheesecake Pie

    4.71 from 41 votes
    There's no need for a special occasion to enjoy a rich and creamy pumpkin low carb cheesecake pie. It's a simple dessert that can be enjoyed year round.
    Prep Time:10 mins
    Cook Time:40 mins
    Total Time:50 mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 460

    Video

    Ingredients

    Crust:

    • 1 ¾ cups almond flour
    • ½ teaspoon cinnamon
    • 1 ½ tablespoons Pyure All Purpose or 3 tablespoons Swerve
    • 1 stick butter melted

    Filling:

    • ⅓ cup Pyure All Purpose or ⅔ cup Swerve
    • 16 ounces cream cheese at room temperature
    • ½ teaspoon vanilla extract
    • ⅔ cup pumpkin puree at room temperature
    • 2 large eggs at room temperature
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ⅛ teaspoon allspice
    US Customary - Metric

    Instructions

    Crust:

    • 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.

    Filling:

    • 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.

    Notes

    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.
    Use 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.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 460 | Carbohydrates: 9g | Protein: 10g | Fat: 44g | Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 301mg | Potassium: 137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4360IU | Vitamin C: 0.8mg | Calcium: 123mg | Iron: 1.6mg

    Additional Info

    Net Carbs: 6 g | % Carbs: 5.2 % | % Protein: 8.7 % | % Fat: 86.1 % | SmartPoints: 19
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 460
        [carbohydrates] => 9
        [protein] => 10
        [fat] => 44
        [saturated_fat] => 19
        [cholesterol] => 139
        [sodium] => 301
        [potassium] => 137
        [fiber] => 3
        [sugar] => 3
        [vitamin_a] => 4360
        [vitamin_c] => 0.8
        [calcium] => 123
        [iron] => 1.6
        [serving_unit] => slice
    )
    

    Notes on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    Copyright

    © LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

    First published on September 14, 2017. Post updated on November 11, 2021, with new images and additional recipe information.

    « Keto Pecan Pie Bars
    Week 64 Keto Meal Plan »

    Related Posts

    Reader Interactions

    Comments

      « Previous 1 2 3
    1. Linda

      December 11, 2022 at 11:34 am

      3 stars
      Instead of using cream or cream cheese, I used canned Coconut Milk which is like evaporated milk traditionally used in Pumpkin Pie. Spices Cloves, grated Nutmeg, Cinnamon, ground Ginger. My husband LOVES pumpkin pie for Thanksgiving but i didn't like the strong Pumpkin flavor brought out by the milk products. This balances perfectly and he liked it even more. We are making the change!

      Reply
    2. Lee Gabriel

      August 11, 2022 at 4:37 am

      Hi, can it be frozen? Thanks

      Reply
      • Lisa MarcAurele

        August 11, 2022 at 12:52 pm

        Yes. This cheesecake freezes well. I recommend freezing it in single servings if you just want to have a quick treat now and then.

        Reply
    3. Tanya Payne

      November 23, 2020 at 8:14 pm

      5 stars
      Fantastic recipe! In my opinion, it’s restaurant quality.

      Reply
    4. Carol Pelton

      November 19, 2020 at 12:32 pm

      The recipe looks good!

      Reply
    5. Holli

      December 01, 2019 at 11:02 pm

      Thank you for this recipe! ♡
      We loved it. It is a great recipe and a definite keeper for Thanksgiving.

      Reply
    6. Ashlee

      November 27, 2019 at 9:45 pm

      This is probably a crazy question but I’m not that big of a baker..swerve confectioners sugar or granular ?

      Reply
      • Lisa MarcAurele

        November 28, 2019 at 7:11 am

        Either will work in this recipe.

        Reply
    7. Chrissy

      November 26, 2019 at 7:38 pm

      How much less would baking time be for a premade crust? Found walnut crusts premade so not sure if baking time would be the same.

      Reply
      • Lisa MarcAurele

        November 27, 2019 at 9:17 am

        The baking time is the same as it's based on fully cooking the filling.

        Reply
    8. Jesse

      November 26, 2019 at 9:37 am

      5 stars
      This is the best, I give to folks not doing low carb and they can't tell anything is different.

      One question, if I double the mix to do in a spring form pan as you suggested... Are the cooking instructions the same? (time/temp)

      Thank you!

      Reply
      • Lisa MarcAurele

        November 27, 2019 at 9:13 am

        You'd need to bake it longer (like an hour or so) until set with a springform pan.

        Reply
    9. Barbie

      November 21, 2019 at 12:13 am

      Hello! Does this taste more like cheesecake or pumpkin pie? Thank you!

      Reply
      • Lisa MarcAurele

        November 21, 2019 at 9:11 am

        I'd say more like a pumpkin flavored cheesecake.

        Reply
    10. Judy Colella

      November 12, 2019 at 12:53 pm

      I made this recipe using fresh pumpkin, and gave a slice to my husband without telling him it was keto. He told me it was good enough to enter in a pie-tasting contest and win. The look on his face when I told him it was sugar-free and keto-friendly was priceless. He's right about the taste, by the way - amazing. Thank you so much for formulating this recipe!

      Reply
      • Lisa MarcAurele

        November 13, 2019 at 12:54 pm

        Great story Judy! I love that you fooled your husband with the keto pumpkin cheesecake!

        Reply
    11. Jewels D.

      November 12, 2019 at 2:28 am

      Will people who aren't on keto enjoy this as much as they would a full carb recipe?

      Reply
      • Lisa MarcAurele

        November 12, 2019 at 11:11 am

        I've served it to family and friends who aren't on low carb and they enjoyed it. It really depends on the taste of the sweetener you use.

        Reply
    12. Beth

      October 27, 2019 at 10:47 pm

      5 stars
      Made this today, and LOVED IT!!! I should have watched the crust a little more as it baked, because it came out quite dark at the edges. I'll put foil over it next time. The cheesecake part is wonderfully light and creamy in texture. I didn't have nutmeg, so I subbed 1 T. of Pumpkin Pie Spice for the cinnamon, nutmeg and all spice. I also mixed all the cheesecake ingredients in the food processor, which really blended them well.

      I used Swerve Confectioners Sugar Replacement in both the crust and filling. I then entered all the ingredients into Carb Manager and it came out to 7 net carbs for each of 8 ample servings.

      Next time I may try it in some tiny mini tart pans with fluted edges, so each one is bite-sized - just to be different! Thanks for this awesome recipe!

      Definitely a KEEPER!

      Reply
    13. Marsha

      October 27, 2019 at 1:44 pm

      What would the conversion be using monk fruit instead of swerve or the other sweetener listed . Can you use Splenda in this receipe

      Reply
      • Lisa MarcAurele

        October 27, 2019 at 1:48 pm

        Swerve is a one for one sugar replacer so you'll need to use that for the conversion. Conversions are located at the bottom of the keto sweeteners post (with a handy online calculator). Be aware that conversions can vary depending on the brand of monk fruit and if it's a blended sweetener.

        Reply
    14. Connie Knutsen

      October 15, 2019 at 10:20 am

      5 stars
      Could you make this in a 9 x 13 pan and cut in squares as a dessert? I like to do this frequently with pie desserts and wondered what adjustments I may need to make for the "deep dish" concept in baking time perhaps?
      Great dessert!

      Reply
      • Lisa MarcAurele

        October 15, 2019 at 11:03 am

        It should work as long as you adjust the ingredient amounts (might need to double) and baking time.

        Reply
    15. Cynthia Acheson

      October 15, 2019 at 12:31 am

      5 stars
      I made this dessert today to bring to a thanksgiving dinner, and everybody liked it, not just the “low-carb” people. The few changes that I made:
      - I made the crust with 1 cup of almond flour and 3/4 cup of finely chopped pecans.
      - I used about half Golden and half white lakanto sweetener. I would probably try to use some of the lakanto maple syrup in the filling next time for a little flavour hit.
      - I made it in a springform pan, and kept the amount of crust the same, but did 1.5x the amount of filling. I didn’t want leftover pumpkin purée, so I used the full can in the larger amount of filling (400g can). I baked it at the same temperature, but for 50 minutes. I would probably cut that back to 45 minutes next time, as the top cracked when it cooled. Maybe over baking, or excess moisture from the extra pumpkin? It still tasted good, just served with a blob of fresh whipped cream to cover the surface irregularities.
      - 1 bought the spice mix “pumpkin pie spice”, and just used a scant 1.5 tsp (for the extra amount of filling). I would probably add just a touch more next time.

      I thought that it was perfect, but My husband later mentioned that it could have been a bit sweeter. I never had a real taste for sweets, and even less so on Keto, so for me a less sweet, but very rich dessert hit the spot. I would make this again for sure. If you do use a springform pan, wrap the (outside) bottom of the pan with foil, and bake on a sheet pan. I did find a fair bit of butter leaked out of the bottom of the pan, and it would have made a mess if it dripped in the oven.

      Thank you for the recipe!

      Reply
    « Previous 1 2 3

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