A creamy, delicious keto pumpkin cheesecake with fall spices on top of a buttery almond flour crust. Low carb and sugar free cheesecakes are great when looking for a healthy dessert without all the sugar. Perfect for Thanksgiving and the holiday season and I promise you can fool family and friends with this keto dessert.
You may not admit it but the holidays Thanksgiving and Christmas are really days to flex cooking skills on family members. Everyone wants to eat at the best cooks house every year. Then, we all want to bring that one side dish, dessert or even casserole that makes everyone question who made it. This year that could be you!
If you know me you know that people almost tease me about my love of pumpkin spice. I am a college girl at Starbucks as soon as August hits. Making keto pumpkin cheesecake over and over in several different forms in a no bake version, crustless and muffin recipes. This is my favorite, I think? I can’t decide, just give me almost anything pumpkin spice and I’ll find a way to love it!
How To Make A Keto Pumpkin Cheesecake
- Cream Cheese
- Keto Sweetener
- Vanilla Extract
- Canned Pumpkin
- Pumpkin Spices (cinnamon, ginger, ground cloves and nutmeg)
- Blanched Almond Flour
- Liquid Sweetener (monk fruit or stevia)
Baking The Cheesecake
Note, the cheesecake you see in the photos is a doubled filling. The recipe itself will be half the size you see. Now, if you like to double it I tell you how in the helpful tips below.
To start, you’ll need to make the almond flour crust. While making the crust bring the cream cheese to room temperature.
Next, start blending the cream cheese and the canned pumpkin together. I didn’t use any sour cream in the recipe because the pumpkin replaces it.
Then, add in sweetener, pumpkin spice mix and give it a little taste for sweetness. See if you’d like to add the liquid monk fruit or not to the mixture.
Lastly, add in the eggs one at a time then pour in to spring form pan. Bake for 30-45 minutes. Remove and allow to cool fully.
Place in the refrigerator for at least 4 hours. Now, you can finally eat it and serve. If calories aren’t an issue and normally during the holidays they aren’t, you can top it off with my keto caramel sauce that you see in the photos! Or, just create swirls with whipped cream which is classic and delicious.
Helpful Tips & Tricks
- Cracked cheesecake, a common way to prevent cracking is to prevent as many air bubbles as possible or a water bath. Due to the size of the cheesecake you don’t have to worry unless you plan to double the filling. Also a water bath and from experience leaving the cheesecake in the oven while it naturally deflates itself. If it does crack unless you’re taking photos an easy tip is to cover with some sort of topping like fruits, whipped cream or icing.
- Sweetener matters, the added liquid sweetener boost sweetness. But, do not remove the granulated or powdered sweetener version. You can use any granular or powdered sweetener you’d like but as mentioned above results will vary with each. Powdered or really fine is always the best!
- Double the cheesecake, for calories sake I didn’t include the instructions for a full size cheesecake, but the full size is what you see in the photos. In order to achieve this all you have to do is double the pumpkin cheesecake filling portion only. The crust will remain the same. This will affect the total net carbs.
How To Store
Storing a cheesecake is very easy. Now, I like to slice my leftover slices and vacuum seal them individually. This way you pull them from the freezer, allow them to thaw and serve. Of course, if the cheesecake won’t last past a few days always keep it refrigerated when not serving. Allow it to be stored in an airtight container.
Frequently Asked Questions (FAQs)
How To Tell If A Cheesecake Is Done
People seem to make baking cheesecakes way too difficult. Yes, there are tricks to it as there is with any recipe but it’s really easy. The way to tell that the cheesecake is done is the cheesecake will be very smooth across the top. No longer have the wet look it had when you placed in the oven. Also the edges will be brown or slightly brown.
Now, there are adjustments to this and situation changes but that’s it! You can overcook the cheesecake or under cook it but that will also be to personal liking. In the photos, I could have left the cheesecake in for another 30 minutes or so. But, the way it turned out was fine. It was still firm enough for that New York cheesecake style but just a little creamier.
Do you need a water bath?
If making the recipe as is then no. The cheesecake will cook perfectly through without any issues. But, if you would like to make the full size cheesecake if sharing or serving family I do recommend one. The water bath helps the cheesecake cook through evenly. So well, there is a change in texture making it far more airy, light and creamy.
Is Pumpkin Keto
Yes, in fact you can find it in so many different recipes. My most popular pumpkin recipes are my pumpkin spice latte, cheesecake muffins and sweet potato casserole. Pumpkin is a squash and we have tons of fun with squash on keto. According to the USDA* a full cup of pumpkin is only 8g net carbs.
What Is Pumpkin Spice
Pumpkin pie spice consist of a few different variations. The most common spices are cinnamon, nutmeg, cloves and ginger. I have seen some people use all spice but if it works for them that’s fine by me. I separated the spices in this recipe but if short you can buy a pumpkin spice mix and just use that.
Best Keto Pumpkin Recipes
- No Bake Pumpkin Cheesecake
- Pumpkin Spice Latte
- Pecan Pumpkin Mug Cake
- Pumpkin Cheesecake Muffins
- Pumpkin Muffins
Keto Pumpkin Cheesecake
- 9 inch springform pan
Almond Flour Crust
- 1 1/4 cup blanched almond flour
- 3 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 16 ounce full fat cream cheese
- 1/2 cup canned pumpkin
- 1/2 cup powdered sweetener
- 2 large eggs
- 1 teaspoon liquid monk fruit
Pumpkin Spice Mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon clove
- 1/8 teaspoon nutmeg
Almond flour crust
- Preheat oven to 325°F
- Melt butter then mix it into almond flour and cinnamon
- In the springform pan spread out evenly and pack it down with your hand. Bake for 10 minutes then remove and set to the side.
- In a mixing bowl blend cream cheese, canned pumpkin and sweetener with a hand mixer. Then add in all ingredients under the pumpkin spice mix. If you don't have indivdual spices and only have the pumpkin spice already together use 1.5 teaspoons of it.
- Do a small taste test. Decided if you want o use the added liquid sweetener. Once perfect beat in one egg at a time.
- Be sure to scrape the sides to make sure there are no lumps
- Pour on top of baked crust and give a light tap on the counter 2 or 3 times for air bubbles to rise to the top. Careful some springform pans may leak.
- Place in oven still at 325°F for 40-60 minutes. Do your first check at 40 minutes due to wide oven ranges this is the safest check point. If edges are brown and middle is slightly jiggly you can pull it out.
- On a oven cooling rack allow it to cool fully. After completely cool cover then place in refriderator for a minumum of 4 hours or overnight. Remove, then finally you can serve.
Helpful Recipe Tips
- Do I need a water bath? I didn’t use a water bath but it can help if you’re worried. I don’t use that method but I’m not against it. Cover the bottom of the springform pan and place in a shallow pan of warm water while baking. That’s the difference. But, do not open the oven constantly causing the temp to go up and down too drastically.
- When to check the cheesecake for doneness? Start checking at exactly the 40 minute mark. If you see edges starting to brown with a little jiggle it’s either done or almost done so nothing over another 10 minutes. If the entire top is a golden brown pull it out right then.
- Room temperature ingredients only! This makes a difference in any baked dessert but this one it’s more important.
- Powdered sweetener over granulated, my go to is Allumonk it’s very versatile and no aftertaste!