Keto Pumpkin Cheesecake

This Keto Pumpkin Cheesecake is sweet, creamy and full of pumpkin flavor! Low in carbs and free of refined sugar, you can feel good about serving this at your holiday gathering–or any time of year.

Want more delicious low carb cheesecake in your life? You’ve got to try these amazing Keto Pecan Cheesecake Bars too! Or give our creamy sugar free strawberry cheesecake a try soon.

Why this Cheesecake is Best

You can still enjoy dessert while cutting sugar out of your life. Our pumpkin cupcakes are proof. And now, let’s move on to cheesecake.

• Buttery cinnamon crust made with almond flour.
• Real pumpkin for the fall flavor you crave.
• Slice into wedges or bars for easy serving.
• Gluten free, sugar free, keto approved Pumpkin Cheesecake!

No one will miss the sugar when you bring out this cheesecake for dessert.

The pumpkin puree makes the cheesecake filling perfectly soft and fluffy. Packed with pumpkin pie spices, it’s perfect for Thanksgiving and all your fun holiday gatherings.

Top with a dollop of sugar free whipped cream and a pinch of nutmeg or cinnamon!

Ingredient Notes

Almond flour – We use this for the homemade gluten free crust. Almond flour is not the same as almond meal, so check your labels carefully before buying.

Monk fruit – BESTI brand is my favorite, as it’s paired with allulose (not erythritol). It tastes like sugar, but doesn’t raise blood sugar and it’s zero calories, zero carbs. You’ll need the granulated kind for this recipe or substitute your favorite granulated sugar free sweetener like stevia or Swerve.

This secret ingredient is completely natural, doesn’t raise your blood sugar levels AND sweetens treats without leaving a weird aftertaste.

Pumpkin puree – Use canned pumpkin without any added sugars (not pumpkin pie mix).

Eggs – These give structure to the cheesecake. Make sure to let them come to room temperature first.

Cream cheese – Full fat regular cream cheese is best. Like the eggs, it needs to be at room temperature.

Pumpkin pie spice – I love using homemade pumpkin pie spice in my baking. Your favorite store bought spice mix works great too.

Easy Instructions

First, make the crust:

Mix all the crust ingredients together in a bowl. Press it into a square baking dish lined with parchment paper. (you could also use a springform pan).

Bake it at 350 F until lightly golden. This takes about 8 to 10 minutes.

For the pumpkin cheesecake filling;

Beat cream cheese and monk fruit together until smooth. Mix in the pumpkin, vanilla and cinnamon.

Lightly mix in beaten eggs with a spatula. Now, pour the cheesecake filling over the crust. Jiggle the pan a few times to release any air bubbles.

Bake until it’s almost set in the middle. The center should still look slightly soft and jiggly. Turn off the oven.

Let the cheesecake sit in the closed oven for 10 minutes. Then, crack the oven door open and continue letting the cheesecake rest. Once the oven is room temperature, take out the cheesecake and let it cool completely on the counter.

Chill the cooled cheesecake for 2 hours. To serve, cut it into bars and top with fresh whipped cream.

Tips and Tricks

• Do not over whisk. Once the eggs are added, use a spatula to very gently incorporate them into the cheesecake. Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.
• Use room temperature ingredients. Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.
• Release air bubbles. Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake. This helps release trapped air, preventing cracks.
• The center will set as it cools. Turn off the oven when the center of the cheesecake still looks soft. This gives the finished dessert a soft, airy texture.
• Chocolate. For a delicious twist try our no bake keto chocolate cheesecake.
• I use a similar shortbread crust in our easy keto lemon bars too!

Why did My Cheesecake Crack?

Cheesecakes crack for one (or more) of these reasons:

• 1. Too much air in the batter. To avoid this, beat the eggs before adding them to the filling. Then, stir very lightly just until they’re combined with the other ingredients.
• 2. Wrong oven temperature. Use an oven thermometer to check for accuracy. An oven that’s too hot can cause cracks in cheesecake.
• 3. Opening the oven door too soon. Quickly introducing cool air to a hot oven can disrupt the structure of the baked cheesecake. Follow the recipe instructions for cooling the cheesecake to keep the top of your cheesecake silky smooth.

Recipe FAQs

More Keto Dessert Recipes

• Keto Chocolate Chip Cookies
• Sugar Free Pecan Sandies
• Lemon Sugar Cookies
• Keto Peanut Butter Cookies

Continue to Content

Keto Pumpkin Cheesecake

Yield: 16 bars

Prep Time: 25 minutes

Cook Time: 30 minutes

Chill Time: 2 hours

Total Time: 2 hours 55 minutes

This Keto Pumpkin Cheesecake is sweet, creamy and full of pumpkin flavor! Low in carbs and free of refined sugar, you can feel good about serving this at your holiday gathering--or any time of year.

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Ingredients

For the Crust

• 1 ½ cup almond flour
• ¼ cup granulated monk fruit (or erythritol)
• ¼ cup melted butter
• ½ teaspoon ground cinnamon

For the Filling

• 16 oz cream cheese, room temperature
• ⅓ cup granulated monk fruit (or erythritol)
• ¾ cup pumpkin puree
• 2 large eggs, room temperature
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350F. Prepare an 8’’ square baking dish with parchment paper.
2. Mix the ingredients for the crust until a crumbly consistency. Place it into the prepared baking dish, press it down with your fingers evenly. Bake it for 8-10 minutes or until lightly golden. Set aside.
3. Use an electric mixer to combine the cream cheese and the granulated monk fruit, mix until smooth. Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine.
4. Add the eggs, lightly beaten, and gently use a spatula or a hand mixer to combine. Don’t over-whisk, or you’ll be adding undesired air to the batter will make the cheesecake end up with cracks when baked.
5. Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside.
6. Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end. The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool before refrigerating it.
7. Place the cheesecake in the fridge for at least 2 hours to chill.
8. To serve, divide it into 16 pieces or bars and garnish with some fresh whipped cream on top.

Notes

• STORAGE: Keep leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.
• Do not over whisk. Once the eggs are added, use a spatula to very gently incorporate them into the cheesecake. Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.
• Use room temperature ingredients. Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.
• Release air bubbles. Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake. This helps release trapped air, preventing cracks.
• The center will set as it cools. Turn off the oven when the center of the cheesecake still looks soft. This gives the finished dessert a soft, airy texture.
• Top with a dollop of sugar free whipped cream and a pinch of nutmeg or cinnamon!

Nutrition Information:

Yield: 16 Serving Size: 1 slice
Amount Per Serving:Calories: 203Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 60mgSodium: 122mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 5g

Keto Pumpkin Cheesecake is the low carb dessert of your dreams. Enjoy your favorite fall flavors in a decadent cheesecake bar without the gluten or added sugar!