Keto Pumpkin Cheesecake

Front shot of Pumpkin Cheesecake in a plate with autumn theme at the background
Close up shot of Pumpkin Cheesecake in a plate
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Fall is the perfect time to hunker down and indulge in the seasonal dishes of fall. And you can't celebrate fall without some pumpkin pie recipe. This Keto Pumpkin Cheesecake is full of cinnamon and spice, and everything is excellent. It's decadent, silky, and sweet. You won't believe it's keto-friendly. But indeed it is. So you can have your cake, ahem, pie, and eat it too! Top with whipped cream and enjoy a nice cup of tea or coffee.

Author: Chigoziri Nwachuku
Average: 5 (3 votes)
Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
10 persons.


For Base:
For Filling:


Base Preparation:
Preheat oven to 325 °F. Line 9 inch spring-form pan with parchment paper or grease.
To a medium bowl, add butter, add powdered erythritol and butter, mixing well. 
Mix well with almond flour, vanilla extract, and pumpkin pie spice.
Transfer dough to the 9-inch spring-form pan, pressing well.
Bake for 10 minutes, then let cool for 10 minutes.
Filling Preparation:
To a large bowl, add cream cheese and powdered erythritol, beating until smooth.
Add pumpkin purée, eggs, pumpkin pie spice, cinnamon, and vanilla extract. Beat well.
Pour filling over the crust, spreading evenly with a spatula.
Bake for 40 minutes until the center is almost set but still jiggles slightly.
Remove from oven and let cool at room temperature for 10 to 15 minutes.
Place in fridge for at least 4 to 6 hours, until completely set.
Slice cheesecake and serve with whipped cream. Bon appétit! 

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