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!
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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.
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.
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.
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.
Bake The Cheesecake
Pour the filling over the prepared crust and bake until set. Cool completely and chill before serving.
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.
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.
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📖 Recipe
Low Carb Pumpkin Cheesecake Pie
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
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Note 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.
Unauthorized use of this material without written permission from Lisa MarcAurele 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.
Tanya Payne
Fantastic recipe! In my opinion, it’s restaurant quality.
Carol Pelton
The recipe looks good!
Holli
Thank you for this recipe! ♡
We loved it. It is a great recipe and a definite keeper for Thanksgiving.
Ashlee
This is probably a crazy question but I’m not that big of a baker..swerve confectioners sugar or granular ?
Lisa MarcAurele
Either will work in this recipe.
Chrissy
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.
Lisa MarcAurele
The baking time is the same as it’s based on fully cooking the filling.
Jesse
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!
Lisa MarcAurele
You’d need to bake it longer (like an hour or so) until set with a springform pan.
Barbie
Hello! Does this taste more like cheesecake or pumpkin pie? Thank you!
Lisa MarcAurele
I’d say more like a pumpkin flavored cheesecake.
Judy Colella
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!
Lisa MarcAurele
Great story Judy! I love that you fooled your husband with the keto pumpkin cheesecake!
Jewels D.
Will people who aren’t on keto enjoy this as much as they would a full carb recipe?
Lisa MarcAurele
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.
Beth
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!
Marsha
What would the conversion be using monk fruit instead of swerve or the other sweetener listed . Can you use Splenda in this receipe
Lisa MarcAurele
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.
Connie Knutsen
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!
Lisa MarcAurele
It should work as long as you adjust the ingredient amounts (might need to double) and baking time.
Cynthia Acheson
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!