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Keto Pumpkin Cheesecake Recipe

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4.3 from 233 reviews

This Keto Pumpkin Cheesecake is a rich, velvety dessert featuring warm fall spices and a buttery almond flour crust. Perfectly sweetened with granulated erythritol, this low-carb cheesecake is easy to make, keto-friendly, and ideal for sharing during the autumn season or as a festive treat.

  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings

Ingredients

For the Crust

  • 1 ½ cups almond flour
  • ¼ cup unsalted butter, melted
  • 3 tablespoons granulated erythritol (or preferred keto sweetener)
  • 1 teaspoon ground cinnamon
  • Pinch of salt

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree (unsweetened)
  • ¾ cup powdered erythritol
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup heavy cream

Instructions

  1. Preheat the oven: Set your oven to 325°F (160°C) and lightly grease a 9-inch springform pan to prevent sticking.
  2. Make the crust: In a mixing bowl, combine almond flour, melted butter, erythritol, cinnamon, and salt. Mix until the texture resembles wet sand, then press the mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
  3. Bake the crust: Place the pan in the oven and bake the crust for 10 minutes. Remove from the oven and allow it to cool slightly while preparing the filling.
  4. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy with no lumps.
  5. Add the pumpkin mixture: Incorporate pumpkin puree, powdered erythritol, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg into the cream cheese until fully combined and evenly mixed.
  6. Incorporate the eggs: Add the eggs one at a time, mixing gently after each addition to avoid overmixing, which can cause cracks in the cheesecake later.
  7. Add the cream: Stir in the heavy cream until the filling becomes smooth and homogenous.
  8. Fill the pan: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula for an even finish.
  9. Bake the cheesecake: Bake the cheesecake in the oven for 50–55 minutes, until the edges are set but the center still has a slight jiggle.
  10. Cool in the oven: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour to reduce the risk of cracks forming.
  11. Chill completely: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing and serving to allow the flavors to meld and the texture to firm up.

Notes

  • Use room temperature eggs to ensure a smooth batter and avoid curdling.
  • Do not overmix the batter after adding eggs to prevent cracks during baking.
  • Chilling the cheesecake overnight improves its texture and flavor.
  • The springform pan makes removing the cheesecake easier without damaging it.
  • You can substitute erythritol with any preferred keto-friendly sweetener, adjusting amount to taste.
  • For a dairy-free option, heavy cream and cream cheese can be substituted with coconut-based alternatives, but texture may vary.
  • Allow cheesecake to come to room temperature briefly before serving for the best flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb,Keto

Find it online: https://dishiary.com/keto-pumpkin-cheesecake-recipe/