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Keto Pumpkin Cheesecake

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
4 hours 40 minutes
Total Time 6 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups almond flour
  • ¼ cup powdered erythritol or monk fruit sweetener
  • 5 tablespoons unsalted butter melted
  • 1 teaspoon cinnamon
  • Pinch of salt
For the Cheesecake Filling:
  • 24 oz cream cheese softened
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • ¾ cup powdered erythritol or monk fruit sweetener
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ cup heavy cream

Equipment

  • 1 9-inch springform pan
  • 1 Mixing bowls
  • 1 Electric hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Oven
  • 1 Cooling rack
  • 1 Aluminum foil
  • 1 Baking tray (for water bath)
  • 1 Sharp knife for slicing

Method
 

Step 1: Prepare the Crust
  1. Preheat the oven to 325°F (160°C).
  2. Line the bottom of the springform pan with parchment paper.
  3. In a mixing bowl, combine almond flour, powdered sweetener, cinnamon, and salt.
  4. Pour in melted butter and mix until the texture resembles wet sand.
  5. Press the mixture firmly and evenly into the bottom of the springform pan.
  6. Bake for 10 minutes, then remove and let cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
  1. In a large bowl, beat softened cream cheese until smooth and fluffy.
  2. Add powdered sweetener and continue mixing until fully incorporated.
  3. Mix in pumpkin puree, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, salt).
  4. Add eggs one at a time, mixing on low speed to avoid incorporating too much air.
  5. Pour in heavy cream and mix until just combined.
  6. Use a spatula to scrape the sides of the bowl, ensuring an even mixture.
Step 3: Assemble and Bake the Cheesecake
  1. Pour the cheesecake batter over the cooled almond flour crust.
  2. Tap the pan gently on the counter to remove air bubbles.
  3. Wrap the outside of the springform pan tightly with aluminum foil to prevent leaks.
  4. Place the pan into a larger baking tray and pour hot water into the tray to create a water bath.
  5. Bake at 325°F for 55–70 minutes, or until edges are set but the center jiggles slightly.
  6. Turn off the oven and let the cheesecake sit inside for one hour to prevent cracks.
  7. Remove from the oven, unwrap the foil, and allow to cool fully on a cooling rack.
  8. 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