Keto Pumpkin Cheesecake Recipe

A slice of keto pumpkin cheesecake on a grey plate, with a forkful of cheesecake, next to the whole cheesecake.

5 from 1 vote

This Keto Pumpkin Cheesecake isn’t just a dessert; it’s a moment of autumnal bliss with every bite. Whether it’s a cozy family gathering, a festive party during the holiday season, or simply a moment of sweet craving, this cheesecake promises to be the star of your dessert table.

Prep Time30

Cook Time1

Chilling Time4

Total Time5 30

Course: Desserts

Cuisine: American

Keyword: fall, keto pumpkin cheesecake, low-carb pumpkin cheesecake, sugar-free pumpkin cheesecake, thanksgiving, Thanksgiving dessert

Servings: Servings

Calories: 405kcal

Author: Bethany Galloway

Ingredients

For the Crust:

1.5 cups almond flour
5 tablespoons unsalted butter melted
1/4 cup sweetener
1 teaspoon ginger powder
A pinch of salt

For the Filling:

20 oz cream cheese 2.5x8oz packs
1/3 cup plain Greek yogurt
1 cup pumpkin puree
1 cup sweetener
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon

US Customary - Metric

Instructions

Bring your filling ingredients to room temperature.

For the Crust:

Preheat the oven to 350°F/177°C and (optionally) line a 9” springform pan with parchment paper.
In a large bowl, mix all of the ingredients for the crust together.
Press the crust down into the springform pan, and slightly up the sides.
Bake for 10 minutes. It should be turning slightly golden when it’s ready. Reduce the oven temperature to 325°F/163°C.
Allow it to cool completely.

For the Filling and Cheesecake:

In a stand mixer or with an electric hand mixer, beat the cream cheese and greek yogurt together until creamy (about 3 minutes).
Add the pumpkin puree, sweetener, salt, vanilla extract, and pumpkin pie spice and beat for another 30 seconds.
Add the eggs one at a time, beating in between each addition and scraping down the sides.
Boil 8 cups of water.
Wrap your cooled springform pan with the crust in it with strong aluminum foil. Wrap it tightly around the sides and the bottom so that no water can leak in. You can also triple wrap it, just in case!
Pour the cheesecake filling on top of the crust in the aluminum foil-wrapped springform pan.
Place the springform pan into a large roasting dish, and fill around the pan with the boiled water up to about 1”.
Bake for 60-75 minutes. When it’s ready the middle will jiggle slightly, and the sides of the cheesecake will be coming away from the pan.
Turn off the oven, crack the door open with a wooden spoon, and allow the cheesecake to rest in there for 1 hour.
After an hour, the cheesecake can cool to room temperature on the counter (keep the springform pan on!).
When it’s room temperature, pop it in the fridge, uncovered but still in the springform pan, for at least 4 hours, preferably 24 hours.
When you’re ready to decorate and serve, run a then knife around the edge of the springform pan to loosen the cheesecake, and take the springform off. Decorate it with keto-friendly whipped cream, and chopped walnuts or pecans, and enjoy!

Notes

Consistency: Make certain that all your ingredients, especially the cream cheese, are at room temperature before mixing. This prevents lumps and ensures a silky, even mixture. Additionally, when adding your eggs, incorporate them one at a time, fully blending each into the mixture before adding the next.
Cooling and Setting: Allowing your cheesecake to cool and set properly is vital for the best texture and flavor. Please be patient. The wait is so worth it!
Customizing: Try adding a sprinkle of nutmeg or a dash of clove to the filling for an extra spice kick. Alternatively, a drizzle of keto-friendly caramel sauce or a sprinkle of toasted coconut chips on top can add an extra layer of flavor and texture.
Storage: To store any leftover keto pumpkin cheesecake in the refrigerator, ensure it’s covered well to avoid absorbing any unwanted flavors from other items. Using an airtight container or tightly wrapping the springform pan with plastic wrap will keep your cheesecake fresh and flavorful. Properly stored, it will maintain its quality for up to one week in the fridge.
Freezing: To freeze, place the cheesecake (either whole or in individual slices) on a baking sheet and freeze until solid. Once frozen, wrap each piece or the whole cheesecake tightly in plastic wrap and then in aluminum foil. Stored in this manner, your keto pumpkin cheesecake can be enjoyed for up to two months. When you’re ready to indulge, simply defrost in the refrigerator overnight and savor at your leisure.
A Note on Texture When Freezing: It’s worth noting that while freezing and thawing your cheesecake will preserve its flavor, there may be a slight alteration in its texture. The water content in the pumpkin puree and cream cheese may cause the cheesecake to be a bit denser once thawed. Nonetheless, it will still be a deliciously decadent treat to enjoy.
Reviving the Crust: If you find that your almond flour crust has softened a bit during storage, you can revive its crispness by gently reheating slices in the oven. A short stint at 350°F on a baking sheet should help bring back some of that delightful crunch without compromising the creamy texture of the filling.
Serving After Storage: When you’re ready to serve your stored cheesecake, consider freshening it up with a new dollop of whipped cream or a sprinkle of cinnamon. A fresh garnish can breathe new life into your dessert and make it just as exciting as it was the first time around.

Nutrition