Print

Rich and Creamy Keto Pumpkin Cheesecake

A perfect slice of rich, orange keto pumpkin cheesecake with a graham cracker-style crust on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy, sugar-free keto pumpkin cheesecake with an almond flour crust. It is a simple, low-carb fall dessert perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup powdered keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: In a medium bowl, mix the almond flour, 1/4 cup granulated keto sweetener, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it is smooth and fluffy. Scrape down the sides of the bowl.
  4. Add the pumpkin puree, 1/2 cup powdered keto sweetener, pumpkin pie spice, and salt to the cream cheese mixture. Beat until just combined and smooth. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the vanilla extract.
  6. Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
  7. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  10. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, make sure your cream cheese is completely at room temperature before mixing.
  • You can easily turn this into Keto Pumpkin Cheesecake Bars by using an 8×8 inch baking dish instead of a springform pan. Adjust baking time slightly.
  • If you want a swirl effect, reserve 1/3 of the plain cream cheese mixture before adding pumpkin, then swirl the pumpkin mixture into the plain layer before baking.

Nutrition

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