Keto Pumpkin Cheesecake

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

Course Dessert

Cuisine American, Western

Keyword cream cheese recipes, pumpkin recipes

Prep Time 20

Cook Time 1 10

Resting Time 7

Total Time 8 30

Servings

Calories 398kcal

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.

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!

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!