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Home Blog Course Dessert

Keto Pumpkin Cheesecake

Cheryl Malik
Cheryl Malik Posted: 10/21/20 Updated: 11/21/22
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GF Gluten Free K Keto LC Low Carb VG Vegetarian

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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.

A slice of keto pumpkin cheesecake with a dollop of whipped cream on a white plate with a cinnamon stick

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!
Keto pumpkin cheesecake with a swirled top and dollops of whip cream on top

How To Make It

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.

Instructions for keto pumpkin cheesecake

Chef’s Tips

  • 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.
A slice of keto pumpkin cheesecake with a dollop of whipped cream with a bite taken out on a white plate with a fork

More Pumpkin Recipes

  • Pumpkin Bisque
  • Pumpkin Ice Cream
  • Easy Keto Pumpkin Pie
  • No Bake Pumpkin Cheesecake

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A slice of keto pumpkin cheesecake with a dollop of whipped cream on a white plate with a cinnamon stick

Keto Pumpkin Cheesecake

Prep:20 minutes minutes
Cook:55 minutes minutes
Chill Time:4 hours hours
Total:5 hours hours 15 minutes minutes
This rich and creamy keto pumpkin cheesecake with a gluten free crust is the perfect low carb holiday dessert
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10 slices

Ingredients

For the Crust

  • 2 cups blanched almond flour
  • ⅓ cup butter measured while solid, then melted
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons erythritol either granular or powdered
  • 1 teaspoon vanilla extract

For the Filling

  • 3 8-ounce packages cream cheese 24 ounces total, softened
  • 1 cup powdered erythritol
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ¾ cup pumpkin puree
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice

Instructions 

  • 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.

Notes

  • 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.

Nutrition Information

Serving: 1slice, Calories: 450kcal, Carbohydrates: 31g, Protein: 12g, Fat: 41g, Saturated Fat: 19g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 338mg, Potassium: 228mg, Fiber: 4g, Sugar: 2g, Vitamin A: 3121IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 3mg, Erythritol: 22g, Net Carbs: 5g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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