updated keto pumpkin cheesecake feature
Desserts, Holidays, Low Carb, Thanksgiving

Keto Pumpkin Cheesecake

Enjoy Thanksgiving dessert without the guilt with this Keto Pumpkin Cheesecake, fully loaded with creamy, pumpkin-y goodness. Top it with whipped cream and pecans or enjoy it straight up – either way it’s a delicious way to finish a meal with friends and family!

One slice of Keto Pumpkin Cheesecake in front of the remaining cheesecake, garnished with whipped cream and pecans.

This post was originally published on September 11, 2018 and has been updated with fresh images, content and the recipe has been slightly tweaked.

Oh cheesecake, you are my very best friend.

Seriously people, who doesn’t love cheesecake? It’s been my favourite dessert since I was a kid. Toss in the pumpkin goodness and you’ve got a sweet treat that is perfect for fall parties or Thanksgiving dessert! No judgment here if you keep it all to yourself 😉

Half a Keto Pumpkin Cheesecake on the pan with the remaining half cut into slices and placed onto plates around the cake.

Why it works

  1. The almond cinnamon crust pairs beautifully with the creamy, flavourful cheesecake, bringing you a Keto Pumpkin Cheesecake that is crazy delicious!
  2. Whipped cream and pecans bring it home with their perfect texture combination.
  3. Enjoy pumpkin in all its goodness with this low carb dessert, totally guilt free; Each slice comes in at only 5.3 g net carbs!
  4. Great for dinner parties or single servings; this Low Carb Pumpkin Cheesecake can serve 12 people (or more if you slice it smaller) and freezes great if you have leftovers!

Ingredients

All ingredients used to make this Keto Pumpkin Cheesecake.

Golden Monk Fruit Sweetener – This sweetener is made to mimic brown sugar. I like Lakanto’s Golden Monk Fruit Sweetener, though Sukrin Gold works too. Don’t have any? You can replace it with another granular sweetener such as Lakanto’s Classic or SoNourished.

Powdered Monk Fruit / Erythritol Sweetener – The best sugar free sweetener! I like the brands SoNourished or Lakanto. I buy it in granular form and turn it into powdered (to save a few bucks). All you’ll need is to grind the granular in a clean coffee grinder for a few moments to turn it into powder!

Pumpkin Puree – I buy organic pumpkin puree or, if you have a few spare pumpkins kickin’ around, make your own! Here’s how:

  1. Simply cut off the top of the pumpkin, scrape out the seeds and set aside if you want to make roasted pumpkin seeds. Discard the pulp. Place the whole pumpkin on a cookie sheet, bottom down, and roast in the oven at 350° until the pumpkin begins to sink into itself. Set on the counter to cool.
  2. Once it’s cool enough to handle, cut the flesh from the skin and purée the pumpkin until smooth. If it’s too thick, water can be added until it reaches the desired consistency.
A Keto Pumpkin Cheesecake with the sides of the pan removed. The cheesecake is garnished with whipped cream and chopped pecans. One slice is being removed.

How to make Keto Pumpkin Cheesecake

Crust

Heat oven to 350°. Wrap underneath the bottom of an 8″ springform with heavy duty tin foil so that the tin foil comes at least half way up the sides of the pan, completely sealing it. Spray the inside of the springform with oil.

Chop the whole almonds into crumbs. Melt the butter in a medium bowl and then mix in the almond flour, golden sweetener, cinnamon and a pinch of sea salt. Press into the bottom of the springform pan to form the crust. Bake for 10 minutes, remove from the oven and set aside while the cheesecake layer is made.

The crust all made and pressed into the bottom of the springform pan.

Cheesecake

Using a stand mixer with the paddle attachment or a hand mixer, whip the cream cheese until all of the lumps are gone. Whip in powdered sweetener until smooth. Add the eggs, one at a time, scraping the bowl in between additions.

A bowl with the whipped cream cheese and sweetener next to a hand mixer.

Mix in the cinnamon, ginger, nutmeg, all spice, sea salt and vanilla, scraping down the bowl as needed. Mix in the pumpkin purée until just combined, then scrape the bowl again before one last quick mix. Pour the cheesecake batter into the springform pan, over top of the crust.

A springform inside a roasting pan, filled with the Keto Pumpkin Cheesecake batter.

Bake

Bring a kettle full of water to a boil and set the cheesecake inside the roasting pan. Pour half an inch of boiling water into the roasting pan.

A springform inside a roasting pan, filled with the Keto Pumpkin Cheesecake batter. There is 1/2 an inch of boiling water inside the pan.

Place the roasting pan with the cheesecake inside the 350° oven and bake for 45 minutes. The edges of the cheesecake will be a little bit puffy, and the center will be jiggly. Let the cheesecake sit inside the oven for one hour with the oven door open just a crack. (You can use a wooden spoon)

After the hour is up, allow the cheesecake to rest on the counter until completely cooled before refrigerating the cheesecake until cold, preferably overnight.

Fully cooked Keto Pumpkin Cheesecake, still warm, cooling to room temperature before being refrigerated.

Serve

I like to garnish this Keto Pumpkin Cheesecake with whipped cream and roasted pecans. To do this, whip heavy cream into soft peaks using the stand mixer and whisk attachment. Add sifted powdered erythritol and vanilla, then whip into firm peaks.

Remove the sides of the springform pan and pipe on the whipped cream. Garnish with roasted pecans. Slice into 12 slices. Enjoy!

A Keto Pumpkin Cheesecake with the sides of the pan removed. The cheesecake is garnished with whipped cream and chopped pecans.
Half a Keto Pumpkin Cheesecake on the pan with the remaining half cut into slices and placed onto plates around the cake.

Watch the whole thing go down:

Expert Tips

  • Scrape the bowl well in between each addition and especially before you pour over the crust, otherwise your cheesecake could potentially have white streaks in the top from not being fully mixed.
  • You want to make sure there is about 0.5 inches of water in the pan, but the water must not reach the top of the tin foil, otherwise water will bubble into the cheesecake.
  • Be patient – this Keto Pumpkin Cheesecake must be fully cooled before it can be served. Refrigerating it overnight is best!
  • Roast raw pecans in a 350° oven for 5-8 minutes, depending on if they are halves or are have been chopped – keep an eye on them, pecans tend to burn quickly.

Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!

updated keto pumpkin cheesecake feature

Keto Pumpkin Cheesecake

Aleta
You won’t believe it’s sugar free, this Keto Pumpkin Cheesecake is creamy, dreamy and loaded with pumpkin, cinnamon and spice!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 6 hours
Total Time 7 hours 50 minutes
Course Dessert
Cuisine Canadian, Keto, Low Carb
Servings 12 slices
Calories 338 kcal

Ingredients
  

Crust

  • 1 cup almond flour
  • ¼ cup whole almonds
  • ¼ cup unsalted butter
  • 1 tbsp golden monk fruit sweetener *see note 1
  • ½ tsp cinnamon
  • 1 pinch sea salt

Cheesecake

  • 3 x 8oz cream cheese room temperature
  • ¾ cup powdered monk fruit sweetener *see note 2
  • 3 eggs room temperature
  • 1 ½ tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp all spice
  • ¼ tsp sea salt
  • 1 ½ tsp vanilla
  • 1 ¼ cup organic pumpkin puree Or make your own *see note 3

Optional Garnish

  • ½ cup heavy whipping cream
  • 1 tsp powdered monk fruit sweetener *see note 2
  • ¼ tsp vanilla
  • ½ cup roasted pecans

Instructions
 

Equipment Needed

Crust

  • Heat oven to 350°. Wrap underneath the bottom of an 8" springform with heavy duty tin foil so that the tin foil comes at least half way up the sides of the pan, completely sealing it. Spray the inside of the 8" springform with oil.
  • Chop the whole almonds into crumbs. Melt the butter in a medium bowl and then mix in the almond flour, golden sweetener, cinnamon and a pinch of sea salt. Press into the bottom of the springform pan to form the crust. Bake for 10 minutes, remove from the oven and set aside while the cheesecake layer is made.

Cheesecake

  • Using a stand mixer with the paddle attachment or a hand mixer, whip the cream cheese until all of the lumps are gone. Whip in powdered sweetener until smooth. Add the eggs, one at a time, scraping the bowl in between additions. *see note 4
  • Mix in the cinnamon, ginger, nutmeg, all spice, sea salt and vanilla, scraping down the bowl as needed. Mix in the pumpkin puree until just combined, then scrape the bowl again before one last quick mix. Pour the cheesecake batter into the springform pan, over top of the crust.

Bake

  • Bring a kettle full of water to a boil and set the cheesecake inside the roasting pan. Pour half an inch of boiling water into the roasting pan. *see note 5
  • Place the roasting pan with the cheesecake inside the 350° oven and bake for 45 minutes. The edges of the cheesecake will be a little bit puffy, and the center will be jiggly. Let the cheesecake sit inside the oven for one hour with the oven door open just a crack. (You can use a wooden spoon to hold the door open)
  • After the hour is up, allow the cheesecake to rest on the counter until completely cooled before refrigerating the cheesecake until cold, preferably overnight. *see note 6

Serve

  • I like to garnish this Keto Pumpkin Cheesecake with whipped cream and roasted pecans. To do this, whip heavy cream into soft peaks using the stand mixer and whisk attachment. Add sifted powdered erythritol and vanilla, then whip into firm peaks.
  • Remove the sides of the springform pan and pipe on the whipped cream. Garnish with roasted pecans *see note 7. Slice into 12 slices. Enjoy!

Video

Notes

  1. Golden Monk Fruit Sweetener – This sweetener is made to mimic brown sugar. I like Lakanto’s Golden Monk Fruit Sweetener, though Sukrin Gold works too. Don’t have any? You can replace it with another granular sweetener such as Lakanto’s Classic.
  2. Powdered Monk Fruit / Erythritol Sweetener – The best sugar free sweetener! I like Lakanto’s Classic. I buy it in granular form and turn it into powdered (to save a few bucks). All you’ll need is to grind the granular in a clean coffee grinder for a few moments to turn it into powder!
  3. Homemade Pumpkin Puree – Simply cut off the top of the pumpkin, scrape out the seeds and set aside if you want to make roasted pumpkin seeds. Discard the pulp. Place the whole pumpkin on a cookie sheet, bottom down, and roast in the oven at 350° until the pumpkin begins to sink into itself. Cool until it can be safely handled, cut the flesh from the skin and puree the pumpkin until smooth. If it’s too thick, water can be added until it reaches the desired consistency.
  4. Scrape the bowl well in between each addition and especially before you pour over the crust, otherwise your cheesecake could potentially have white streaks in the top from not being fully mixed.
  5. You want to make sure there is about 0.5 inches of water in the pan, but the water must not reach the top of the tin foil, otherwise water will bubble into the cheesecake.
  6. Be patient – this Keto Pumpkin Cheesecake must be fully cooled before it can be served. Refrigerating it overnight is best!
  7. Roast raw pecans in a 350° oven for 5-8 minutes, depending on if they are halves or are have been chopped – keep an eye on them, pecans tend to burn quickly
 
Nutrition Facts
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
 * Net carb count excludes both fibre and sugar alcohols, because these do not affect blood sugar in most people.
Deduct the sugar alcohols and fibre from the total carbs to get 5.3 g net carbs if the Keto Pumpkin Cheesecake was divided into 12 slices.

Nutrition

Serving: 1sliceCalories: 338kcalCarbohydrates: 20.2gProtein: 7.9gFat: 31.2gSodium: 250mgFiber: 1.9g
Keyword Keto Pumpkin Cheesecake, pumpkin cheesecake
Tried this recipe?Let us know how it was!

People Also Search For

low carb hot dog buns | low carb crackers | keto breakfast ideas | keto mozzarella sticks | keto shepherd’s pie | keto snack ideas | keto trail mix | low carb chips | low carb snacks |

27 thoughts on “Keto Pumpkin Cheesecake

  1. Aleta says:

    Thats great Patricia! My husband loves this cheesecake, I hope your family does too!

  2. Nicole says:

    I haven’t made this yet, but if it’s anything like your blueberry one, I know it will be DELICIOUS! What are your thoughts on a pecan crust? Any reason you don’t use that or is it just preference?

    1. Aleta says:

      Hey Nicole, I hope you love it as much as the blueberry cheesecake! Your pecan crust idea would actually be incredible in this cheesecake – I’m going to have to try that myself!

  3. Nicole says:

    Ok, I tried it and it was way TOOOOOO SWEET! I’m going to use your sweetener amount off of your blueberry cheesecake to see if that will help. I used Good Earth Erythritol so I don’t know if that was the problem, but man! Wish me luck! Thanks for your awesome cheesecake tips.

    1. Aleta says:

      Hey Nicole, I am going to have to retest that cheesecake because now I use half the amount of sweetener in my cheesecakes, preferring them not as sweet myself. Thanks for letting me know your opinion!

  4. Nicole says:

    So much better with 3/4 cup of sweetener. Thank you for your awesome recipe!!

    1. Aleta says:

      Thanks Nicole!!

  5. Betty J. Statom says:

    Do I shut off the oven once the cheesecake has cooked for 45 minutes and then leave in the oven for an hour with the door open?

  6. Candice says:

    5 stars
    The flavors in this cheesecake are fantastic! Such an easy recipe to follow, and love that it happens to be keto. Great recipe!

    1. Aleta says:

      So glad you liked it Candice!

  7. 5 stars
    I have some friends that are on the keto diet and always asking me to bring something delicious to Friendsgiving, so I can’t wait to make this and share this with them! They are going to love it!

    1. Aleta says:

      I hope you love it!

  8. Mama Maggie's Kitchen says:

    5 stars
    This Keto Pumpkin Cheesecake looks incredibly delicious. I wish this were in front of me.

  9. Anna says:

    5 stars
    Cheesecake is by far my favourite dessert, and I just love your version! The texture looks so silky-smooth and so creamy! And what a bonus that this is lower in carbs, but doesn’t compromise on the flavour!

    1. Aleta says:

      It’s mine as well!

  10. Moop Brown says:

    5 stars
    I love dishes like this that really put me in the fall mood- the pecan garnish is my favorite part!

  11. My husband would love this as he is on the keto diet. Thank you for sharing.

    1. Aleta says:

      I hope he loves it 🙂

  12. Neha Khanuja says:

    Sounds like an easy recipe to follow and I am loving how you topped this cheesecake. This recipe will be devoured by my friends who are on keto diet, thanks for posting this one!

  13. Sam says:

    Yum, this cheesecake looks amazing. I love pumpkin season and like how you paired it with that pecan topping. Can’t wait to try this.

    1. Aleta says:

      I love pumpkin season as well!

  14. Natalie says:

    5 stars
    Oh yum! What a lovely cake for Thanksgiving. So simple and no fuss. I will definitely make this. Thanks for recipe!

    1. Aleta says:

      I hope you love it Natalie!

  15. Farrukh Aziz says:

    5 stars
    Hey Aleta,
    Fantastic cheesecake, and it was so easy to follow recipe! What a nice silky texture and for me the best part is that you have paired pecans here which gave nice crunch and taste both. Thanks for sharing this awesome cheesecake recipe! 🙂

    1. Aleta says:

      I am so glad to hear it turned out so well Farrukh!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.