Keto Pumpkin Cheesecake is a rich, creamy, and indulgent dessert that captures the warm flavors of fall without the heavy carbs and sugar found in traditional cheesecakes. It blends silky cream cheese, pumpkin puree, warm spices, and keto-friendly sweeteners into a perfectly smooth filling that sits atop a buttery almond flour crust. This cheesecake is perfect for holiday gatherings, family dinners, or anytime you crave a comforting dessert with seasonal flair.
Many people assume cheesecake can’t be keto—but this version proves otherwise. By substituting traditional sugar with low-carb sweeteners and replacing the graham cracker crust with an almond flour base, you get a dessert that tastes just as decadent while keeping carbs low and macros balanced. Pumpkin puree adds natural sweetness and moisture, while warm spices like cinnamon, nutmeg, and ginger give it that classic pumpkin spice aroma.
This Keto Pumpkin Cheesecake is not only delicious but also surprisingly easy to make. With a few simple steps and a little patience, anyone can achieve a smooth, crack-free cheesecake that looks and tastes bakery-worthy. Whether you’re new to keto or a dessert lover looking to lighten up a classic, this recipe is satisfying, flavorful, and perfect for sharing.
Ingredients
Equipment
Method
- Preheat the oven to 325°F (160°C).
- Line the bottom of the springform pan with parchment paper.
- In a mixing bowl, combine almond flour, powdered sweetener, cinnamon, and salt.
- Pour in melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly and evenly into the bottom of the springform pan.
- Bake for 10 minutes, then remove and let cool while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add powdered sweetener and continue mixing until fully incorporated.
- Mix in pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, salt).
- Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
- Pour in heavy cream and mix until just combined.
- Use a spatula to scrape the sides of the bowl, ensuring an even mixture.
- Pour the cheesecake batter over the cooled almond flour crust.
- Tap the pan gently on the counter to remove air bubbles.
- Wrap the outside of the springform pan tightly with aluminum foil to prevent leaks.
- Place the pan into a larger baking tray and pour hot water into the tray to create a water bath.
- Bake at 325°F for 55–70 minutes, or until edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake sit inside for one hour to prevent cracks.
- Remove from the oven, unwrap the foil, and allow to cool fully on a cooling rack.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
Nutritional Facts (Per Serving)
Estimated for 12 servings.- Calories: 310 kcal
- Protein: 7g
- Fat: 29g
- Carbs: 6g
- Fiber: 2g
- Net Carbs: 4g
Keto Pumpkin Cheesecake
Ingredient Notes (Detailed Breakdown)
Almond Flour
Almond flour replaces traditional graham cracker crust. It provides a nutty flavor and tender crumb while keeping carbs low. Use blanched almond flour—not almond meal—for a smoother texture.
Erythritol or Monk Fruit Sweetener
Powdered sweeteners mix well into both crust and filling without grittiness. These sweeteners do not spike blood sugar and are ideal for keto baking. Adjust the amount depending on desired sweetness.
Unsalted Butter
Melted butter binds the almond flour into a cohesive crust. Unsalted butter allows better control of flavor balance.
Cream Cheese
The base of the cheesecake. Use full-fat cream cheese for maximum richness and creaminess. Ensure it’s softened at room temperature to avoid lumps.
Pumpkin Puree
Provides flavor, moisture, and a creamy texture. Make sure to use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Eggs
Eggs give structure to the cheesecake and help it set properly. Make sure they are at room temperature to blend smoothly into the batter.
Vanilla Extract
Enhances sweetness and adds depth to the pumpkin and spice flavors. Pure vanilla extract is best.
Cinnamon
Adds warmth and complements the pumpkin. Essential for achieving classic pumpkin pie flavor.
Nutmeg
Used sparingly, nutmeg gives earthy, sweet, and slightly nutty notes that enhance the pumpkin spice effect.
Ginger
Adds brightness and slight spice. It balances sweetness and brings complexity to the flavor profile.
Cloves
A strong, warm spice used in small amounts for depth. Too much can overpower the cheesecake, so measure carefully.
Salt
Balances sweetness and enhances the richness of the cream cheese and spices.
Heavy Cream
Creates a smoother, silkier texture and prevents the filling from becoming too dense. It also helps the cheesecake bake evenly.
Serving Instructions
- Serve chilled for best texture and flavor.
- Slice using a sharp, warm knife and wipe between cuts.
- Top with sugar-free whipped cream for extra richness.
- Sprinkle cinnamon or pumpkin spice on top for decoration.
- Add toasted pecans or walnuts for crunch.
- Serve with a drizzle of keto caramel sauce (optional).
Tips
- Make sure cream cheese is fully softened to avoid lumps.
- Mix on low speed once eggs are added to prevent cracking.
- Avoid overbaking—the center should jiggle slightly when done.
- Let the cheesecake cool gradually to prevent surface cracks.
- Refrigerate overnight for the best texture and flavor.
- Use a water bath to prevent uneven baking and cracking.
- Add a pinch more sweetener if using very strong spices.
- To slice cleanly, dip the knife in warm water between cuts.
Storage Information
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Slice the cheesecake and freeze individual portions for up to 2 months.
Wrap each slice in plastic wrap and store in freezer bags.
Thawing
Thaw overnight in the refrigerator or at room temperature for 30–45 minutes.
FAQ’s
1. Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains sugar and spices, making it unsuitable for keto. Always use pure pumpkin puree.
2. Why did my cheesecake crack?
Cracks occur from overmixing, overbaking, or rapid temperature changes. A water bath and gradual cooling prevent cracking.
3. Can I make this cheesecake dairy-free?
Yes. Use dairy-free cream cheese and coconut cream instead of heavy cream. Texture may be slightly softer.
4. Can I skip the water bath?
You can, but the cheesecake may crack or bake unevenly. A water bath provides the best texture.
5. Can I make this ahead for holidays?
Absolutely. This cheesecake tastes better the next day, making it perfect for meal prep or holiday events.
