Home » Keto Recipes » Keto Low Carb Desserts » Keto Pumpkin Cheesecake
Gluten Free Keto Dessert Recipes Keto Recipes Low Carb Recipes Sugar-Free Dessert Recipes

Keto Pumpkin Cheesecake

If you love pumpkin, then you need to make this Keto Pumpkin Cheesecake! It’s ridiculously delicious, filling, and satisfying.

This post contains affiliate links, which means I’ll make a small commission if you purchase through one of my links. Thank you for your support!

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.

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!

overhead view of pumpkin cheesecake mixture in springform pan ready to be baked in the oven

🍁 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.

overhead view of baked pumpkin cheesecake in a springform pan that is removed from the oven and cooling off

🍁 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.

overhead view of slice of low carb pumpkin cheesecake on a white serving dish next to the rest of the pumpkin cheesecake

🍁 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!

Nutrition Facts for This Low Carb Pumpkin Cheesecake

Per serving (10 total servings):

  • 398 calories
  • 37g fat
  • 9g protein
  • 7g net carbs
sideview of slice of keto pumpkin cheesecake on a white serving dish with the rest of the cheesecake in the background

More Keto Holiday Dessert Recipes

Want more sweet treats? Give these recipes a try:

Like This Post? Give it a Share!

I hope you love this easy low carb pumpkin cheesecake recipe! If you liked this post, I would so appreciate you giving it a share by using the social sharing icons. THANK YOU!

sideview of slice of keto pumpkin cheesecake on a white serving dish with the rest of the cheesecake in the background

Keto Pumpkin Cheesecake

If you love pumpkin, then you NEED to make this Keto Pumpkin Cheesecake! It's ridiculously delicious, filling, and satisfying.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Western
Keyword: cream cheese recipes, pumpkin recipes
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 7 hours
Total Time: 8 hours 30 minutes
Servings: 10
Calories: 398kcal

Ingredients

Filling Ingredients

Crust Ingredients

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 Facts
Keto Pumpkin Cheesecake
Amount Per Serving
Calories 398 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g113%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 145mg48%
Sodium 319mg14%
Potassium 151mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 9g18%
Vitamin A 3658IU73%
Vitamin C 1mg1%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

2 Comments

Click here to post a comment

If you have tried this recipe, please rate it using the stars below. Thank you!
Recipe Rating




Welcome! I’m Jessica.

On this site, you will find keto, low carb, gluten-free, and healthy recipes that don’t sacrifice flavor. 🍰 Thanks for visiting!