This Keto-Friendly Pumpkin Cheesecake recipe delivers a low-carb and perfectly smooth dessert that is great for Halloween, Thanksgiving, and many more events.

This pumpkin cheesecake takes 1 hour to prepare and 1 hour to cook. Check out the video above to see how they are made or read through the ingredients and step-by-step instructions below.

Pumpkin Cheesecake
Credit: C/O

Also Read: 12 Surprisingly Sugary Foods And Drinks

Ingredients (12 Slices)

Keto Cheesecake Crust:

  • Baking Spray (For pan)
  • 1 1/2 cups of Almond Flour
  • 1 1/2 cups of Unsweetened Coconut (Shredded)
  • 1/4 cup of Granular Sugar
  • 1/2 cup of Unsalted Butter (Melted)
  • 1/4 tsp of Cinnamon
  • 1/8 tsp of Ground Nutmeg

Keto Pumpkin Cheesecake Filling:

  • 32 oz Cream Cheese (Softened to room temperature)
  • 16 oz Sour Cream (Room temperature)
  • 1 cup of Granular Sugar
  • 1 tsp of Ground Cinnamon
  • 1/2 tsp of Ground Nutmeg
  • 1/2 tsp of Ground Ginger
  • Cloves (Pinch of)
  • 1 tsp of Xanthan Gum
  • 3 Large Eggs
  • 1 can of Pumpkin Puree
  • 1 tsp of Vanilla Extract

Sugar-Free Cinnamon Whipped Cream:

  • 2 cups of Whipped Cream
  • 1/2 cup of Granular Sugar
  • 1 tsp Ground Cinnamon

Garnish:

  • Sugar-Free Caramel Sauce

Cooking Steps

  1. Preheat the oven to 300 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

  1. Wrap the outside of an 8 or 9-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from the outside. This will prevent the water from leaking in during the bake.
  2. Spray the springform pan inside with baking spray and set aside.
  3. Add all the ingredients to a large bowl and stir until fully combined.
  4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
  5. Refrigerate for at least 20 minutes.

Keto Pumpkin Cheesecake Filling:

  1. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute.
  2. Add sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
  3. Add the sugar and xanthan gum and continue beating until well combined and creamy.
  4. Add the vanilla, cinnamon, nutmeg, ginger, and cloves. Beat to combine.
  5. Add the eggs one at a time and beat after each addition until just combined. Be careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
  6. Add the pumpkin puree and stir to combine.
  7. Pour cheesecake batter into the prepared crust.

Bake:

  1. Set the springform pan in a large roasting pan, that is deep enough to add water to it.
  2. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  3. Transfer to the preheated oven.
  4. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center.
  5. Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  6. Transfer the cake to a cooling rack and take off the foil.
  7. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides.
  8. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Cinnamon Whipped Cream:

  1. Add all ingredients to a bowl and whisk until fluffy.
  2. Add to a piping bag fitted with the star tip and pipe on the cheesecake.

Nutrition

Nutrition Per Slice:

  • Calories: 365
  • Fat: 35g
  • Saturated Fat: 20g
  • Cholesterol: 102mg
  • Sodium: 130mg
  • Potassium: 158mg
  • Carbohydrates: 10g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 7g
  • Vitamin A: 727IU
  • Vitamin C: 1mg
  • Calcium: 111mg
  • Iron: 1mg

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