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Keto Pumpkin Cheesecake

This keto pumpkin cheesecake is sugar-free, low-carb, and super delicious! It’s a great dessert for the holidays or any time of the year!

Keto Pumpkin Cheesecake

WHAT IS A KETO PUMPKIN CHEESECAKE?

Pumpkin cheesecake (or pumpkin pie cheesecake, if you will) is a delicious pumpkin-filled sweet treat that is perfect for fall, the holidays, or anytime you want to make it.

We take a fairly traditional pumpkin cheesecake recipe, remove all of the extra ingredients and sugars, and turn it into a delicious keto dessert.

This recipe isn’t hard to make, doesn’t take a ton of time to make, and will surely yield a delicious result that everyone is sure to love!

LOW-CARB PUMPKIN CHEESECAKE INGREDIENTS

Before you set out to make this delicious pumpkin cheesecake, make sure you have the following ingredients on hand.

For the crust…

For the cheesecake filling…

  • 16 oz cream cheese, softened
  • 1 cup powdered erythritol
  • 1 cup pumpkin puree
  • 2 eggs, room temperature
  • 1 1/2 pumpkin pie spice
  • 1 tsp vanilla extract

After you have all of this, you’ll be set and ready to go!

HOW TO MAKE A KETO PUMPKIN CHEESECAKE

  1. Preheat oven to 325˚F
  2. Grease a 9″ springform pan with butter or coconut oil
  3. In a mixing bowl, combine all crust ingredients together and mix
  4. Spread and press into the bottom of the springform pan to form the crust
  5. In a separate mixing bowl, combine all pumpkin cheesecake filling ingredients
  6. Using a whisk or hand mixer, mix the ingredients until they are as smooth as possible
  7. Pour filling mixture over top the crust mixture and gently shake the pan to remove any air bubbles
  8. Place into the oven and bake for 40 minutes
  9. After the 40 minutes are up, turn the oven off and crack the oven door
  10. Leave the cheesecake in the oven and let the oven cool off
  11. Remove the cheesecake and continue to let cool; you can place it into the fridge if you want
  12. Remove the outer part of the springform pan, cut, and serve
  13. Eat and enjoy!
Keto Pumpkin Cheesecake

CAN I USE AN ALTERNATIVE SWEETENER?

Truth be told, any sweetener can be used in this recipe. As always, we recommend the use of monk fruit (Lakanto is by far our favorite brand) or erythritol (as used in this particular recipe) as they are the best for maintaining low blood glucose levels.

Having said that, using your favorite sweetener in this recipe is totally ok! Keep in mind that different sweeteners have different sweetness levels and don’t necessarily measure equally to what is listed in the recipe below.

The best thing to do is to always taste as you go to ensure the sweetener is delivering your desired level of sweetness.

CAN I FREEZE THIS KETO PUMPKIN CHEESECAKE?

Freezing a cheesecake… Can it be done? The short answer is yes. The process, though, is not quite as simple and straightforward as you might think.

After you remove the cheesecake from the oven and let it cool, place it into the freezer. Freeze for at least four hours, uncovered, until firm. Remove from the freezer and take the cheesecake out of the springform pan.

Wrap the cheesecake well in aluminum foil and place it into a large freezer bag. The cheesecake should keep for at least several months frozen. Ideally, serve/eat it within two months of freezing.

HOW TO THAW FROZEN CHEESECAKE

Thawing your keto pumpkin pie cheesecake (should you choose to freeze and keep it) is very, very simple. To thaw your cheesecake, simply remove it from its wrappings and place it into the refrigerator.

Leave it there overnight and by the next day, it will be firm, but thawed and ready to cut and serve!

Easy and simple!

Keto Pumpkin Cheesecake

IS THE USE OF A SPRINGFORM PAN NECESSARY?

While using a springform pan is not a necessity, it sure does make cheesecake making so much easier.

To start, the pan gives a nice deep vessel in which to cook the cheesecake. Who wants a thin cheesecake anyway?!

Secondly, after the cheesecake cools, the pan will “spring” (hence the name) away from the sides of the cheesecake. This is especially important for having the final product actually look like it’s supposed to.

Do you absolutely have to use this type of pan? No, you don’t. You can use the pan or dish of your choice, but most will not live up to the cheesecake necessities discussed above.

HOW TO STORE NO SUGAR PUMPKIN CHEESECAKE

The easiest way to store this keto pumpkin cheesecake is to remove it from its cooking container and place it into a cake saver. Place the cheesecake (in the cake saver) into the refrigerator for cold storage.

Alternatively, you can place toothpicks into the top of the cheesecake and use plastic wrap to cover it. Just like the cake saver method, place into the refrigerator for cold storage.

Keto Pumpkin Cheesecake

WHAT TO EAT WITH THIS PUMPKIN CHEESECAKE

There are tons of things to pair with this delicious dessert.

Here are a few ideas to get you started.

For more ideas, you can check out our recipe index.

TOOLS USED TO MAKE KETO PUMPKIN CHEESECAKE

Click on the links to see the items used in making this recipe. You can also find these products linked in the recipe below.

  • Hand Mixer – We’ve said it before, but it’s always worth a repeat. A good hand mixer can truly change your life in the kitchen. Whisks and elbow grease is great, but a hand mixer can make short work of just about any mixing task. If you don’t have one as part of your kitchen utensils, there’s no time like now to fix that!
  • Springform Pan – Springform pans are the “quintessential” tool to make cheesecakes. Simple in design, they help to form the cheesecake all while giving you the quick and simple ability to “pop” the pan away from the cheesecake. If you plan on making a lot of cheesecakes, this is the tool for you!
Keto Pumpkin Cheesecake


Be sure to leave us a comment and a ★★★★★ review!
Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

This keto pumpkin cheesecake is sugar-free, low-carb, and super delicious! It's a great dessert for the holidays or any time of the year!

Ingredients

For the crust...

For the cheesecake filling...

  • 16 oz cream cheese, softened
  • 1 cup powdered erythritol
  • 1 cup pumpkin puree
  • 2 eggs, room temperature
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325˚F
  2. Grease a 9" springform pan with butter or coconut oil
  3. In a mixing bowl, combine all crust ingredients together and mix
  4. Spread and press into the bottom of the springform pan to form the crust
  5. In a separate mixing bowl, combine all pumpkin cheesecake filling ingredients
  6. Using a whisk or hand mixer, mix the ingredients until they are as smooth as possible
  7. Pour filling mixture over top the crust mixture and gently shake the pan to remove any air bubbles
  8. Place into the oven and bake for 40 minutes
  9. After the 40 minutes are up, turn the oven off and crack the oven door
  10. Leave the cheesecake in the oven and let the oven cool off
  11. Remove the cheesecake and continue to let cool; you can place it into the fridge if you want
  12. Remove the outer part of the springform pan, cut, and serve
  13. Eat and enjoy!

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Nutrition Information
Yield 12 Serving Size 1 slice
Amount Per Serving Calories 310Total Fat 29gCarbohydrates 4gProtein 7g

Nutrition facts are provided as a courtesy, sourced from an online food databse. All carbohydrate counts are calculated as net carbs instead of total. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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Bob

Wednesday 28th of October 2020

1 1/2 Pumpkin Pie spice, ----1 1/2 what?

Logan Childress

Thursday 29th of October 2020

Bob,

Should be 1 1/2 tsp pumpkin pie spice.