If you love pumpkin, then you need to make this Keto Pumpkin Cheesecake! It’s ridiculously delicious, filling, and satisfying.
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Why You’ll Love This Keto Pumpkin Cheesecake
- Rich, festive fall flavor: This cheesecake combines the warm spices of fall with a creamy, velvety texture. It’s the perfect way to celebrate the season without straying from your low carb lifestyle!
- Perfect for the holidays: Swap out your traditional sugar- and carb-heavy holiday cheesecake with this cheesecake. Your guests will be shocked to learn it’s low in carbs… if you even tell them. 😉
- Easy to make: Don’t be intimidated by this cheesecake! It’s easy to make and you’ll be rewarded by a dreamy dessert.
Ingredients Needed to Make a Low Carb Pumpkin Cheesecake
Ingredient quantities are located in the recipe card at the end of the post.
- Almond meal or almond flour
- Swerve Brown or other brown sugar substitute
- Swerve Granular or other sugar substitute
- Butter
- Cream cheese
- Sour cream
- Eggs
- Pumpkin puree
- Vanilla extract
- Salt
- Spices: pumpkin pie spice, cinnamon
- Optional toppings: Keto Whipped Cream, pecans, pumpkin pie spice, sugar-free caramel sauce
Tips for Making Keto Pumpkin Cheesecake
These are just a few tips for making this recipe. For the recipe in detail, including exact measurements used at each step, scroll to the recipe card at the end of the post.
🍁 You will make the crust first, followed by the filling. The crust will need to be made, baked, and cooled before you add the filling.
🍁 Room temperature means room temperature. When an ingredient calls for it, don’t ignore it—getting those ingredients to the right temp is key to achieving the perfect cheesecake texture. Trust the process for a delicious payoff!
🍁 This recipe swaps the traditional water bath for a steam pan. I find it much easier and haven’t noticed any difference in the final outcome. But if you’re a water bath enthusiast, feel free to stick with it! Either way, your cheesecake will turn out deliciously creamy and flavorful.
🍁 This recipe takes time, but it’s worth it. This recipe requires a little bit of patience, so make sure you make it a full day ahead of time.
🍁 A hot knife is the secret to perfect cheesecake slices. A knife dipped in hot water and wiped clean will ensure flawlessly smooth cheesecake cuts.
🍁 You can enjoy your cheesecake plain or garnished. Optionally garnish the whole cheesecake or individual slices with toppings such as Keto Whipped Cream, pecans, pumpkin pie spice, or sugar-free caramel sauce.
No matter how you enjoy your cheesecake, trust me when I say you won’t be able to stop eating it until your plate is wiped clean! It tastes incredible.
More Keto Pumpkin Recipes
If you love pumpkin, why stop at this pumpkin cheesecake? Dig into these other low carb pumpkin recipes!
- Whip up a pumpkin pie this holiday season that’s gluten-free and sugar-free, and watch your family savor every tasty slice.
- Start a new tradition with this keto pumpkin fluff—they’ll be asking for it every year!
- This no-bake pumpkin cheesecake is creamy and delicious with its light, fluffy texture.
- Treat your family and friends to irresistible pumpkin bars with cream cheese, a crowd-pleaser among your Thanksgiving desserts!
- Make Halloween and Thanksgiving extra special with a mouthwatering pumpkin chocolate chip cookie recipe that the whole family will love! They’ll disappear fast, trust me.
- Enjoy the fall weather with a glass of this tasty and creamy pumpkin spice latte that’s super easy to make!
Nutrition Facts for This Low Carb Pumpkin Cheesecake
Per serving (10 total servings):
- 398 calories
- 37g fat
- 9g protein
- 7g net carbs
More Keto Holiday Dessert Recipes
Want more sweet treats? Give these recipes a try:
- Treat yourself to this holiday classic, pecan pie—it’s a hit among keto desserts and will take your healthy holiday celebrations up a notch!
- Once you try the pumpkin cheesecake fluff, you’ll be hooked on this berry-filled keto cheesecake fluff and the keto brownie cheesecake fluff—crowd favorites for sure!
- Peanut butter cookies are a hit for your Halloween party menu, perfect game day snacks, or as easy-to-make Christmas cookies!
- And when it comes to pb cookies, the more, the merrier! Try making peanut butter blossoms or peanut butter Reese cup cookies—they’re gluten-free, sugar-free, and low carb.
- Craving something fluffy and rich? This no-bake peanut butter pie is the way to go; it’s easy to make and perfect for any occasion!
- And let’s not forget the beloved holiday favorite, no-bake peanut butter bars—they’re always a big win for the holidays!
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Keto Pumpkin Cheesecake
Ingredients
Filling Ingredients
- 20 oz cream cheese room temperature
- 1/3 cup sour cream room temperature
- 1 cup Swerve Brown or other brown sugar substitute
- 1/2 cup Swerve Granular or other sugar substitute
- 1/4 tsp salt
- 2/3 cup canned pumpkin puree room temperature
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tbsp almond flour
- 4 eggs room temperature
Crust Ingredients
- 1 1/4 cups almond meal or almond flour
- 1/2 cup Swerve Brown or other brown sugar substitute
- 1-2 tsp cinnamon optional
- 6 tbsp melted butter
- Non-stick cooking spray
Topping (optional)
- Homemade Whipped Cream
- Toasted pecans
- Sugar-free caramel sauce
Instructions
Crust Instructions
- Preheat oven to 350 F.
- Combine almond meal (or flour), Swerve Brown, and cinnamon in a bowl, then add melted butter and combine thoroughly.
- Spray the inside of a 9” springform cheesecake pan with non-stick cooking spray, then add crust to the bottom and spread evenly, pressing it up 1/2” – 1” high on the sides of the pan.
- Loosely wrap the sides of the pan (just up to the top edge) with a layer of heavy-duty foil and bake for 8 minutes.
- Remove the crust from the oven, then immediately fill an oven-safe roasting pan or pot with about 1.5 inches of hot water. Place the pan on the bottom rack of the oven, and leave it there for the remainder of the cheesecake process. This serves as a substitute for a traditional water bath (see notes for more details).
- Turn the oven down to 325 F and continue on to the filling.
Filling Instructions
- To a mixing bowl, add cream cheese, sour cream, Swerve Brown, Swerve Granular, salt and pumpkin puree. Using a hand or stand mixer, mix on low and combine thoroughly. (Be careful not to overmix – it needs to remain dense for proper baking and final texture.)
- Scrape down the sides, then add vanilla extract, pumpkin pie spice, cinnamon, almond flour, and one egg. Mix on low to combine, scrape down the sides again, then add a second egg, mix, and scrape down the sides. Repeat this process until you’ve added all four eggs.
- After the crust has cooled to room temperature, pour the cheesecake mixture into the springform pan and level it off with a spatula.
- Place the cheesecake onto the middle rack of the oven, directly above the pan with water, and bake at 325 F for 60 minutes.
- After 60 minutes, turn the oven off, prop the oven door open with a wooden spoon, and keep cheesecake in the oven for an additional 60 minutes.
- After 60 minutes, remove the cheesecake and allow it to cool to room temperature.
- After the cheesecake has cooled, refrigerate it for at least six hours (preferably overnight).
- When ready to serve, use a hot knife to cleanly cut slices.
- Top with toppings if desired, serve, and enjoy!
Notes
- I go with a steam pan instead of a water bath. It’s just a bit easier in my opinion, and I haven’t seen any difference in the results. But if you like using a steam bath, feel free!
Nutrition Disclaimer
Nutrition facts are included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed. If applicable, sugar alcohols have already been removed from the total carb count.
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This was the best pumpkin cheesecake I’ve ever had! It is hard to believe that it is low carb and keto-friendly.