Keto Pumpkin Cheesecake
Creamy, rich, and perfectly spiced — this Keto Pumpkin Cheesecake brings all the cozy fall flavors without the carbs. It’s a smooth, velvety dessert that tastes just like autumn in every bite!
Ingredients
- For the Crust:
- 1 ½ cups almond flour
- 3 tbsp melted butter
- 2 tbsp powdered erythritol
- ½ tsp cinnamon
- Pinch of salt
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- ¾ cup pumpkin puree not pie filling
- ½ cup powdered erythritol
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ cup heavy cream
- Optional Topping:
- Sugar-free whipped cream
- Dash of cinnamon or nutmeg
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper and lightly grease the sides.
- In a bowl, mix almond flour, melted butter, erythritol, cinnamon, and salt until crumbly.
- Press crust mixture firmly into the bottom of the pan.
- Bake for 8–10 minutes until golden, then let cool.
- In another bowl, beat cream cheese until smooth.
- Add pumpkin puree, erythritol, pumpkin spice, cinnamon, and vanilla, and mix until creamy.
- Add eggs one at a time, mixing on low speed.
- Pour in heavy cream and mix gently until smooth.
- Pour filling over the crust and smooth the top.
- Bake for 50–55 minutes, until the center is mostly set but slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Use room temperature ingredients for the creamiest texture.
Don’t overmix after adding eggs — this prevents cracks.
Cool slowly in the oven for a smooth surface.
Add maple extract for a richer fall flavor.
Can be made crustless or dairy-free with substitutions.