This Pumpkin Cheesecake is one of the tastiest desserts to enjoy during the fall season. It has a nice, creamy texture to it and uses ingredients that won’t leave you with a sense of guilt if you have more than one serving. This dessert is also great when entertaining guests. You can easily make this recipe keto- and low-carb-friendly by using your favorite non-sugar sweetener or just by modifying it to your taste.
The creamy and buttery texture is perfect, with the added bonus of being low-carb and low-sugar. You can even enjoy it on a keto diet as a favorite fall dessert without breaking ketosis.
Pumpkin is a popular ingredient during the fall season, and it really adds a deep, rustic taste to any dish. But the most important thing about this pumpkin cheesecake recipe is that you can enjoy the pumpkin without feeling like you’re eating an indulgent pumpkin pie.
Pumpkin cheesecake is the perfect Halloween recipe because it contains all of the flavors of Fall. It’s also easy to make and requires no special equipment. This keto pumpkin cheesecake’s low-carb and low-sugar content will improve your day. You can even enjoy this dessert with your whole family and friends.
You’ll need to add 1/2 teaspoon of pumpkin pie spice to the crust. Other ingredients you’ll need include 1 ½ cups of almond flour, one teaspoon of cinnamon, ½ teaspoon of baking powder, ½ teaspoon of ginger, and two tablespoons of butter.
For the filling, you’ll use two teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves. Other ingredients you’ll need include six ounces of cream cheese, 1/2 cup of heavy cream, 1/2 cup of powdered erythritol, two eggs, and two teaspoons of vanilla extract.
Don’t forget the 1/2 cup of a granulated stevia–erythritol blend and 1/2 teaspoon of cinnamon for added depth of flavor!
Yields 12 servings of Keto Pumpkin Cheesecake
The Preparation
Crust:
- 1 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup stevia/erythritol blend
- 3 tablespoon butter
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon butter, for greasing
- 1/2 teaspoon pumpkin pie spice
Filling:
- 32 ounce cream cheese, room temp
- 16 ounce sour cream, room temp
- 1 cup erythritol
- 2 teaspoon pumpkin pie spice
- 1 teaspoon xanthan gum
- 3 large egg
- 15 ounce pumpkin puree
- 1 teaspoon vanilla extract
Topping:
- 1 cup heavy cream
- 3 tablespoon powdered erythritol
- 1/2 teaspoon pumpkin pie spice
The Execution
1. Measure out all of the ingredients. Preheat oven to 300F. Spray a springform pan with cooking spray.
Make the crust by combining almond flour, baking powder, salt, and the stevia/erythritol blend in a bowl.
Whisk together these ingredients. Add butter into the mixture and mix until it gets a crumbly texture.
Add egg and vanilla extract to the mixture and stir until it becomes a ball of dough.
Press the dough mixture into the sprayed springform pan.
2. Wrap the outside of the springform pan in aluminum foil.
3. In a bowl, add the room temp cream cheese. Using a mixer beat the cheese until smooth and creamy.
4. Add in the sour cream and mix with the mixer until combined well.
5. Add the erythritol and xanthan gum to the mixture. Mix to combine.
6. Pour in the vanilla extract along with the pumpkin pie spice seasoning.
7. Add the eggs to the mixture one at a time, beating after every egg is added.
8. Add the pumpkin puree to the mixture. Mix to combine well.
9. Pour the cheesecake filling into the crust. Place the springform pan in a larger pan.
Pour hot water into the larger pan to cover the springform pan about halfways up the pan.
10. Bake in the oven for 1 hour and 20 minutes or until it starts to jiggle just a little bit in the center. Turn the oven off. Let the pumpkin cheesecake cool down slowly in the oven with the door open slightly.
Leave it in the turned off oven for 60 minutes. Move the cake to a spot to cool and remove the aluminum foil from the pan.
Take a knife around the edges to secure that the cake doesn’t stick to the sides of the pan. Let the cake cool at room temperature for 2 hours and then place it in the refrigerator for at least 5 hours or overnight.
Beat the heavy cream, powdered erythritol, and pumpkin pie spice together. Pipette it around the edge of the cheesecake after its cool.
11. Enjoy!
This makes a total of 12 servings of Keto Pumpkin Cheesecake. Each serving comes out to be 558 calories, 52.3g fat, 12.3g net carbs, and 11.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1.50 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 0.50 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 0.13 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.33 cup stevia/erythritol blend | 13 | 0 | 0 | 0 | 0 | 0 |
| 3.00 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 1.00 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 1.50 teaspoon vanilla extract | 19 | 0 | 0.8 | 0.0 | 0.8 | 0.0 |
| 1.00 teaspoon butter | 34 | 3.8 | 0 | 0 | 0 | 0 |
| 0.50 teaspoon pumpkin pie spice | 3 | 0.1 | 0.6 | 0.1 | 0.5 | 0.1 |
| 32.00 ounce cream cheese | 3103 | 308.4 | 37.2 | 0 | 37.2 | 55.8 |
| 16.00 ounce sour cream | 898 | 87.8 | 21 | 0 | 21.0 | 11.1 |
| 1.00 cup erythritol | 38 | 0 | 0 | 0 | 0 | 0 |
| 2.00 teaspoon pumpkin pie spice | 12 | 0.5 | 2.5 | 0.5 | 1.9 | 0.2 |
| 1.00 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 3.00 large egg | 236 | 15.7 | 1.2 | 0 | 1.2 | 20.7 |
| 15.00 ounce pumpkin puree | 145 | 1.2 | 34.4 | 12.3 | 22.1 | 4.7 |
| 1.00 teaspoon vanilla extract | 12 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1.00 cup heavy cream | 809 | 85.7 | 6.4 | 0 | 6.4 | 6.7 |
| 3.00 tablespoon powdered erythritol | 1 | 0 | 0 | 0 | 0 | 0 |
| 0.50 teaspoon pumpkin pie spice | 3 | 0.1 | 0.6 | 0.1 | 0.5 | 0.1 |
| Totals | 6699 | 627 | 147 | 38.6 | 108.3 | 141.8 |
| Per Serving (/12) | 558 | 52.3 | 12.3 | 3.22 | 9 | 11.8 |
The Preparation
- Crust:
- 1 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/3 cup stevia/erythritol blend
- 3 tablespoon butter
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon butter, for greasing
- 1/2 teaspoon pumpkin pie spice
- Filling:
- 32 ounce cream cheese, room temp
- 16 ounce sour cream, room temp
- 1 cup erythritol
- 2 teaspoon pumpkin pie spice
- 1 teaspoon xanthan gum
- 3 large egg
- 15 ounce pumpkin puree
- 1 teaspoon vanilla extract
- Topping:
- 1 cup heavy cream
- 3 tablespoon powdered erythritol
- 1/2 teaspoon pumpkin pie spice
The Execution
- Measure out all of the ingredients. Preheat oven to 300F. Spray a springform pan with cooking spray. Make the crust by combining almond flour, baking powder, salt, and the stevia/erythritol blend in a bowl. Whisk together these ingredients. Add butter into the mixture and mix until it gets a crumbly texture. Add egg and vanilla extract to the mixture and stir until it becomes a ball of dough. Press the dough mixture into the sprayed springform pan.
- Wrap the outside of the springform pan in aluminum foil.
- In a bowl, add the room temp cream cheese. Using a mixer beat the cheese until smooth and creamy.
- Add in the sour cream and mix with the mixer until combined well.
- Add the erythritol and xanthan gum to the mixture. Mix to combine.
- Pour in the vanilla extract along with the pumpkin pie spice seasoning.
- Add the eggs to the mixture one at a time, beating after every egg is added.
- Add the pumpkin puree to the mixture. Mix to combine well.
- Pour the cheesecake filling into the crust. Place the springform pan in a larger pan. Pour hot water into the larger pan to cover the springform pan about halfways up the pan.
- Bake in the oven for 1 hour and 20 minutes or until it starts to jiggle just a little bit in the center. Turn the oven off. Let the pumpkin cheesecake cool down slowly in the oven with the door open slightly. Leave it in the turned off oven for 60 minutes. Move the cake to a spot to cool and remove the aluminum foil from the pan. Take a knife around the edges to secure that the cake doesn't stick to the sides of the pan. Let the cake cool at room temperature for 2 hours and then place it in the refrigerator for at least 5 hours or overnight. Beat the heavy cream, powdered erythritol, and pumpkin pie spice together. Pipette it around the edge of the cheesecake after its cool.
- Enjoy!
Notes
This makes a total of 12 servings of Keto Pumpkin Cheesecake. Each serving comes out to be 558 calories, 52.3g fat, 12.3g net carbs, and 11.8g protein.
