Keto Pumpkin Cheesecake Recipe

Calendar icon Published: Jan 6th 2022 by Chigoziri Nwachuku
Clock icon Last updated: Dec 17th 2024
Read time: 2 mins
Cuisine:
American
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Pumpkin Cheesecake in a plate with autumn theme at the background

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.

#Fancy Desserts #Healthy Desserts #Pumpkin Desserts #Sweet Desserts #Diabetic Friendly #Gluten Free #Ketogenic #Ovo Vegetarian #Vegetarian #Thanksgiving #Baking
Author: Chigoziri Nwachuku
Average: 5 (4 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
15 mins
Cook Time
50 mins
Total Time
65 mins
Serves
10 persons.

Ingredients

For Base:

  • 2 tablespoons Powdered Erythritol

  • 2 tablespoons Butter

  • 1 cup Almond Flour

  • 1/2 teaspoon Vanilla Extract

  • 1/2 teaspoon Pumpkin Pie Spice

For Filling:

  • 2 cups Cream Cheese, softened

  • 1 cup Powdered Erythritol

  • 1 cup Pumpkin Puree

  • 2 Large Eggs, at room temperature

  • 1 teaspoon Pumpkin Pie Spice

  • 1/2 teaspoon Cinnamon

  • 1 teaspoon Vanilla Extract

Instructions

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! 

Nutrition Disclosure

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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