This keto pumpkin cheesecake is low carb heaven! Rich and creamy with a deliciously spiced pumpkin cheesecake swirl, this sugar free dessert is stunning and perfect for fall, Thanksgiving, and Christmas.
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What Makes This Recipe So Good
- This creamy, decadent pumpkin cheesecake is super easy to make, so it’s a perfect make-ahead holiday dessert.
- With no added sugar, plus low carb, keto, and gluten free, it works for a variety of different dietary needs, but is delicious enough for the whole family to enjoy!
- This recipe uses erythritol as a sugar replacement. Erythritol is great for keto recipes because it tastes so close to the real thing, yet has no calories and doesn’t affect blood sugar!
How To Make Keto Pumpkin Cheesecake
To make the crust, stir together the ingredients until well combined. Press the dough into the bottom of a springform pan. It will be a little crumbly, so work carefully! Bake until just slightly golden brown.
While the crust is baking, mix together the cream cheese, some erythritol, and vanilla. Add in the eggs one at a time, mixing well after each one. Put a cup of the batter to the side.
Add the pumpkin and the rest of the ingredients to the remaining mixture and stir.
Spread the pumpkin batter into the crust, then drop dollops of the cream cheese batter on top. Use a knife to swirl the cream cheese and pumpkin to make a marbled effect.
Bake until the filling is set and the center is just barely jiggly. Turn off the oven and prop open the door to let the cheesecake sit for about 10 minutes.
Let the cheesecake cool, then run a knife around the edge of the pan before removing pan rim. Chill before serving.
Top Tips For Making
- Be sure to use traditional, full-fat cream cheese. Low fat or neufchâtel cheese may be tempting, but they have more of a tart, tangy flavor than regular cream cheese. Plus, if you’re on keto, you’ll want the extra fat in your dessert!
- Make sure to let your cream cheese reach room temperature before mixing. This will help ensure your batter is smooth and less lumpy.
- Try topping your keto pumpkin cheesecake with keto whipped cream from our sister site, Easy Healthy Recipes.
More Pumpkin Recipes
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Keto Pumpkin Cheesecake
For the Crust
- Preheat the oven to 350º F. Grease a 9 in (23 cm) springform pan or line the bottom with parchment paper. To make the crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl until well combined. Press the dough into the bottom of the prepared pan. Bake for about 8-10 minutes, until barely golden, then let cool at least 10 minutes.
- Mix together the cream cheese, 2/3 cup erythritol, and vanilla in a medium bowl just until smooth.
- Mix in eggs one at a time, mixing well after adding each one. Set aside 1 cup of the mixture.
- Mix 1/3 cup erythritol, pumpkin, cinnamon, and pumpkin pie spice into the remaining mixture.
- Spread the pumpkin batter into the crust.
- Dollop the cream cheese batter by spoonfuls onto the top.
- Swirl with a knife to create a marbled effect. Bake 45 minutes or until filling is set and center is just barely jiggly. Turn off oven but keep oven door propped open for 10 minutes. Remove and allow to cool to room temperature. Run a knife around the edge of the pan before removing pan rim. Chill for at least 4 hours before serving.
- Cream cheese notes: Use traditional, full-fat cream cheese. Make sure to let your cream cheese reach room temperature before mixing. This will help ensure your batter is smooth and less lumpy.
- Serving suggestions: Try topping your keto pumpkin cheesecake with keto whipped cream from our sister site, Easy Healthy Recipes.
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