Easy Keto Pumpkin Cheesecake

This recipe is for the Best Keto Pumpkin Cheesecake. It’s super creamy, tasty, and loaded with pumpkin flavors, while still the perfect low carb fall dessert.

We worked really hard on getting you guys the perfect Keto Cheesecake recipe, and our Keto No Bake Cheesecake, and now we’ve been working on an equally fabulous Keto Pumpkin Cheesecake recipe. 

Here’s the thing about this low carb pumpkin cheesecake, yes it’s very popular this time of year, but that doesn’t mean that it can’t be enjoyed year-round. That’s one of the beautiful things about canned pumpkin, it’s in the store all year so anytime you get a craving for pumpkin cheesecake, you can have it whenever you want. 

Now that being said, it is officially Fall and pumpkin recipes are on the brain. This Keto pumpkin cheesecake is gonna be perfect for your family gatherings over the next few months. 

I actually just dropped off 2 pieces of my keto pumpkin cheesecake to a friend and let’s just say that he’s a tough critic when it comes to baked goods. He had 1 bite and absolutely loved it! So in my opinion that’s a total win!

What is Pumpkin Cheesecake?

Pumpkin cheesecake is just like regular cheesecake but it’s made by adding pumpkin puree to the cheesecake filling. In my opinion, a pumpkin cheesecake tastes just like a thick creamy pumpkin pie. It’s delicious!

Is Pumpkin Cheesecake Low Carb?

Typical pumpkin cheesecake is not a low carb option. But thankfully nowadays you can enjoy a yummy piece of pumpkin cheesecake while not overdoing it with carbs. 

This low carb version is made with an almond flour crust, and with a low carb sweetener.

Let’s compare our keto pumpkin cheesecake with a non-keto pumpkin cheesecake. 

• 1 Slice Cheesecake Factory Pumpkin Cheesecake: 73 NET CARBS PER SLICE
• 1 Slice Our Keto Pumpkin Cheesecake: 5.3 NET CARBS PER SLICE

That’s really a big difference!!

What Ingredients are in Keto Pumpkin Cheesecake?

We are going to use the exact same crust recipe that is in our Keto Cheesecake. But the filling we are going to tweak a little bit.  

CRUST INGREDIENTS

• Almond Flour 
• Swerve Brown Sugar
• Flaxseed Meal
• Melted Butter
• Salt 
• Cinnamon

FILLING INGREDIENTS

• Cream Cheese – I only use Philadelphia cream cheese. Make sure it’s the block of cream cheese and not the whipped spread. 
• Sour Cream – Adds a little extra tang. Needs to be at room temperature as well. 
• Eggs – They add some structure to the filling. The eggs need to be at room temperature. 
• Granulated Monk Fruit – I find the monk fruit blends really smoothly and doesn’t have an aftertaste. 
• Vanilla – For a little added flavor.
• Cinnamon, Nutmeg, and Ginger – Gives the classic fall spice we all know and love. If you have homemade pumpkin spice on hand you could use that as well.

Sweetener Options

I use 2 different sweeteners in this low carb pumpkin cheesecake recipe. 

For the keto cheesecake crust, I chose to use Swerve Brown Sugar because in my regular cheesecake recipe I used regular brown sugar. I find that the Swerve brown sugar is super close to the same taste as the regular one, and you can’t tell a huge difference.

For the pumpkin filling, I used granulated monk fruit. It blends very nicely and you don’t taste any grittiness at all.

Should I Use Canned Pumpkin or Fresh?

I’m always going to recommend using canned pumpkin in not only the sugar-free pumpkin cheesecake recipe but in all of our other pumpkin recipes including our Keto Pumpkin Cookies and Low Carb Pumpkin Muffins.

Just be sure to use pure pumpkin puree, not pumpkin pie filling.

Can I Make This Recipe Without Eggs?

Eggs really are a must-have ingredient when making this easy low carb pumpkin cheesecake. Eggs act as a stabilizer or binder in the filling and really are needed. 

Now if you are making a no-bake cheesecake then leaving the eggs out is a must. Instead, you would replace the eggs with gelatin, condensed milk, whipped cream, or even sour cream.

Low Carb Pumpkin Cheesecake Crust Options

Almond flour is the main ingredient in our low carb pumpkin cheesecake crust. If you’ve tried our almond flour pie crust before then you’ll know how many different desserts you can make!

Almond flour is a great replacement when baking low carb, but unfortunately, some people are allergic to nuts, or perhaps you don’t have access to almond flour. 

Here are a few other options for a low carb cheesecake crust.

1. If you have a nut allergy replace the almond flour with sunflower seed flour, it’s a 1:1 ratio.
2. Replace the almond flour with any other kind of nut flour such as macadamia nut flour, pecan flour, or even hazelnut flour. 
3. Coconut Flour Crust – Keep in mind that coconut flour is not a 1:1 ratio with almond flour, you need less coconut flour than you do almond flour. 
4. Crustless Keto Pumpkin Cheesecake – Feel free to skip the crust altogether. Line the pan with parchment paper and pour the filling directly into the pan.

Keto Cheesecake Crust with Collagen 

I have not personally tried adding collagen to my keto cheesecake crust, but I have heard good things about it. The reason people add it to their crust is that it acts as a binder when baking, similar to gluten that is found in wheat flour. 

• Add about ½ cup of collagen to the crust ingredients and bake according to recipe directions. 

Collagen has lots of health benefits including strengthening your hair, nails, and even your bones. If you want to try it I recommend using Vital Proteins Original Collagen Peptides. You can get it on Amazon for around $15.00 or $20.00.

What Tools Do I Need?

• CHEESECAKE PAN: 8-inch, 9-inch, or 10-inch Springform Pan
• MIXING BOWLS
• STAND MIXER or HAND MIXER
• MEASURING CUPS AND SPOONS

How to Make Easy Keto Pumpkin Cheesecake

Follow these steps below to make the Best Pumpkin Cheesecake:

Making the Crust

Start by making the almond flour cheesecake crust.

Step 1: Preheat the oven to 325 degrees. 

Step 2: Melt the butter. In a small bowl combine the almond flour, swerve brown sugar, salt, and cinnamon. Mix the dry ingredients together, then add the butter and stir.

Step 3: Wrap the springform pan in foil, because sometimes they can leak.

Step 4: Spray the springform pan with Pam or another cooking spray. Add the mixture to the springform pan and press down evenly. If you are using a smaller pan, you will probably have enough to press it up the sides as well.

Step 5: Place in the oven and bake for 10 minutes. Remove and let cool.

Making the Filling

IMPORTANT: All of your ingredients for this low carb pumpkin cheesecake filling should be at room temperature. 

Step 6: In a medium or large bowl add the cream cheese, and using a hand or stand mixer, start mixing the cream cheese.

Step 7: Add the sour cream and mix again until creamy.

Step 8: Add the low carb sweetener and mix.

Step 9: Now add the cinnamon, nutmeg, ginger, and vanilla.

Step 10: It’s time to add the eggs. Mix the eggs into the filling until well combined.

Step 11: The final step for the filling is now the pumpkin puree. Mix the pumpkin in, and then tap the bowl on the counter to remove any air bubbles.

Step 12: Pour the batter into the prepared crust, and gently tap again to make sure the filling is spread out evenly in the pan.

Baking

Baking this keto pumpkin pie cheesecake can be a little bit of a challenge. You don’t want to overcook it because it can dry out the cheesecake and cause cracking. However, you also don’t want to undercook it. One of the worst things is cutting your cheesecake and realizing it’s not set in the middle. 

Step 13: Place the cheesecake in the middle of the oven and cook for 50 minutes. You want the center of the cheesecake to still be a little jiggly but the outer rim to be fully set.

Step 14: DO NOT OPEN THE OVEN! I know it may be tempting to open the oven door and check on the progress of your sugar-free cheesecake, but I’m telling you, don’t do it. You want to minimize opening the oven as much as possible. 

When you open the oven door you are drastically reducing the temperature of the oven and that will slow the baking process and even can cause the cheesecake to crack.

How to Tell When It’s Done Baking?

So here is where making a keto pumpkin cheesecake gets tricky…knowing when it’s done. Like I said before, the center should still jiggle slightly but the outside should be set. If the center is completely set then it’s overbaked. 

Step 15: Once the cheesecake is done, turn the oven off and crack the oven door open. Leave the pumpkin cheesecake in the oven for 30 minutes to cool, then remove and set on the stove.

Step 16: Cool while sitting on the stove or counter for about 10 minutes, then you can free your crust. Run a knife around the inside of the springform pan to loosen the crust from the sides.

Free Your Pumpkin Cheesecake

Chilling It

Step 17: You need to let your sugar-free pumpkin cheesecake come to room temperature before chilling in the fridge. Letting it cool gradually, and not changing the temperature too abruptly will help prevent the cheesecake from cracking. 

Let cool for 1 hour before transferring to the fridge. 

Step 18: Once the low carb cheesecake has cooled down, move it to the fridge to chill for 4-6 hours, but preferably overnight.

Cutting It

Cutting a cheesecake can turn ugly quickly. Here’s how to do it the correct way:

1. Use a large sharp chef’s knife.
2. Pour hot water into a glass or jar, and dip the knife into the hot water. You also could run the knife under the hot faucet.
3. Once the knife is warmed up wipe it with a paper towel and slice through the cheesecake. 
4. Be sure to dip and wipe the knife between cutting each slice.

Low Carb Pumpkin Cheesecake Sauces

What sauces go well with a slice of low carb pumpkin cheesecake? For starters, you can melt some sugar-free chocolate chips and drizzle that over your slice. Pumpkin and chocolate go great together! 

Another option is a keto-friendly caramel sauce….MMMM! Trust me it’s delicious! 

Oh and don’t forget to add some Sugar-Free Whipped Cream, you can’t have a slice of keto pumpkin pie cheesecake without it.

Best Tips for Sugar-Free Pumpkin Cheesecake

• ALL YOUR INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. It ensures a smooth, creamy texture and prevents lumps. 
• Try not to overbeat the cheesecake batter. When it gets overbeat it allows too much air into the batter and can cause it to rise too much in the oven, then collapse once removed. 
• To make a very smooth batter without overbeating it, fully blend the cream cheese first, then add the other ingredients. 
• Tap the bowl of the filling on the counter a few times to remove air bubbles. 
• If you decide to use the water bath method: Tightly wrap foil around the entire pan and place in a baking dish, then pour ¾” hot water.
• To avoid cracking: Cook at a low temperature. Do not overbeat the batter. Do not overcook the cheesecake.

• To free the crust, after it has cooled on the counter for 10 minutes run a thin knife around the edges. 
• Let the low carb pumpkin cheesecake chill in the fridge for 4-6 hours, but overnight is best. 
• To easily cut a cheesecake, pour hot water into a jar, dip in a large chef’s knife into the jar, wipe it with a paper towel and slice through the cheesecake. Redip and wipe the knife between cutting slices. 
• If you get cracks, cover them with Keto Whipped Cream, homemade keto chocolate sauce, or a keto caramel sauce. 
• Freezing keto pumpkin cheesecake is easy and you can freeze the whole cheesecake or individual slices.
• Nut-Free Crust – If you have a nut allergy then replace the almond flour with sunflower seed flour, it’s a 1:1 ratio.
• You can add ½ cup collagen to the crust ingredients for a sturdier crust.

Do I Need to Use a Water Bath for this Cheesecake?

Simply said….No, you don’t need to use a water bath to make this keto pumpkin cheesecake recipe. 

Some people will tell you differently, they will say that it’s a must-do step, but I have made so many different cheesecakes and never once have I felt a water bath made them come out better. Oh, and my cheesecakes have never cracked, been overcooked, or undercooked. 

The reason people use a water bath is that the cheesecakes like the humidity and the hot water can help to cook it slowly and evenly and helps to reduce the risk of cracks. But like I said, I have never had a problem without using a water bath.

My Pumpkin Cheesecake Cracks

It’s not the end of the world if your sugar-free pumpkin cheesecake cracks, it still will taste delicious. At some point or other cracks will happen to all of us but here are a few tips to help to prevent cracks:

• Use room temperature ingredients. 
• Over-beating the eggs can cause cracks. To prevent this you can lightly scramble the eggs before adding them to the batter.
• Tap the pan on the counter to remove any air bubbles before putting the cheesecake in the oven. 
• In my experience cooking your cheesecake at a lower temperature such as 325 degrees has helped with cracking. 
• Baking the keto pumpkin cheesecake until it’s just barely done is important. You want the edges to be set, but the center still should have a slight jiggle. 
• Grease the sides of the pan. Cheesecakes can shrink when it cools and that can lead to cracks. Greasing the sides of the pan will help. 
• Changing the temperature of the cheesecake too quickly will lead to cracking. Let it cool in the oven with the door cracked for 30 minutes before removing from the oven. 
• Running a thing paring knife around the edges of the cheesecake will loosen up the cheesecake and help avoid cracks.

Undercooked Cheesecake

Ok so what if you cut into the sugar-free cheesecake and it’s undercooked? Well, to be honest, that has happened to me and it’s such a bummer.

My mistake though was I did not let it sit long enough in the fridge to chill. That is a key step, so please don’t skip it.

Different Variations of Keto Pumpkin Cheesecake

What are some ways to make variations to this sugar-free pumpkin cheesecake?

• Chocolate Crust – Add 2 tablespoons of cocoa powder to the crust ingredients. 
• Pumpkin Cheesecake Bites 
• Add chopped pecans or walnuts on top.
• Pumpkin Cheesecake with Chocolate Swirl 
• Keto Chocolate Crust – Add 2 tablespoons of cocoa powder to the crust ingredients. 
• Espresso Keto Cheesecake – Add 1 teaspoon of espresso powder to the cheesecake filling.
• Keto Peanut Butter Cheesecake – Add ½ cup natural peanut butter to the filling. 
• Crustless Low Carb Cheesecake – To make this keto cheesecake without a crust, line the inside of the springform pan with parchment paper, then lightly spray the paper and the sides of the pan with a non-stick pan.

Turn These Into Pumpkin Cheesecake Bites

Like our Keto Cheesecake Bars, you can turn this keto pumpkin cheesecake recipe into keto pumpkin cheesecake bites instead which are great for a party.

Use the same recipe, but instead of using a springform pan, use a 9×9 or 9×13 baking dish. Then cut into small bite-sized squares. It’s super-duper easy!

Can I Make Keto Pumpkin Cheesecake in an Instant Pot?

Yes, surprisingly you can make a delicious low carb pumpkin cheesecake in an Instant Pot. 

The first thing though is you need a smaller cheesecake pan, a 7” springform pan works best inside an Instant Pot. 

Since we are going to have to use a smaller pan, we need to cut all of our ingredients in half….the crust and the filling. 

1. Wrap the pan in plenty of foil to prevent any leaking, or moisture getting in. 
2. Place the metal trivet that came with your Instant Pot inside. Pour 1 cup of water into the bottom of the pan. Carefully lower the wrapped cheesecake onto the rack. 
3. Close the lid and set the Instant Pot to manual mode for 35 minutes on high. Once the cooking time is done, let the pressure release naturally. 
4. Lift the cheesecake out and let it cool to room temperature, then refrigerate.

Other Diets This Recipe is Good For

Gluten-Free: We use an almond flour crust recipe in our keto pumpkin cheesecake recipe making it completely gluten-free. Finding a gluten-free cheesecake can be tough, but finding a low carb cheesecake that is also gluten-free can be even tougher, but we’ve got you covered! 

How to Serve Low Carb Pumpkin Cheesecake?

Pull your keto cheesecake out of the fridge about 15 minutes or so before cutting into it. You want it to be a little softer when eating it and this allows it to come to room temperature.

Make sure to whip up a batch of Keto Whipped Cream to serve either on top of your cheesecake or serve it next to it.

Eating a slice of low carb pumpkin cheesecake for breakfast with a cup of coffee is one of my favorite ways to eat it.

The great part is you can eat this sugar-free pumpkin cheesecake for breakfast, dessert, or even a mid-afternoon snack. Any time of the day, it’s delicious.

Can You Make Keto Pumpkin Cheesecake Ahead?

It’s actually better if you make this sugar-free pumpkin cheesecake recipe ahead of time. It needs to chill in the fridge for several hours or even overnight, so try to plan accordingly.

I usually make my keto pumpkin pie cheesecake the day before wanting to serve it, and that has the best results.

How to Store Pumpkin Cheesecake

I will usually store my cheesecake with plastic wrap loosely covering it. If I only have a piece or two left then I would probably put it in an airtight container. 

This keto pumpkin pie cheesecake will last about 5 days when properly stored in the fridge.

Can You Freeze Keto Pumpkin Cheesecake?

Freezing this easy keto pumpkin carb cheesecake recipe is a great idea, cheesecakes freeze very well. You can freeze the entire cheesecake or freeze individual slices.

FREEZE THE ENTIRE CHEESECAKE:

1. Allow the cheesecake to fully cool and be refrigerated as you normally would. 
2. After it’s completely chilled, wrap the entire cheesecake thoroughly in plastic wrap and then wrap again in foil.
3. Store in the freezer for 3 months.

FREEZE BY THE SLICE:

1. Allow the cheesecake to fully cool and be refrigerated as you normally would. 
2. Cut the cheesecake into slices.
3. Place each slice of cheesecake on pieces of individual pieces of plastic wrap. 
4. Wrap them tightly, then place the slice in a freezer bag.
5. Store in the freezer for 2 weeks. **Freezing by the slice does not hold up as well as freezing the entire cheesecake. 

THAWING INSTRUCTIONS: 

Option 1 – Place the frozen pumpkin cheesecake into the fridge and let thaw overnight. 

Option 2 – Place the frozen pumpkin cheesecake on the counter and let thaw. Do not let it sit out for more and an hour or so.

Keto Pumpkin Recipes

If you’re in the mood for some other Low Carb Pumpkin Recipes, check out our:

• Keto Pumpkin Pie
• Keto Pumpkin Bread with Almond Flour
• Low Carb Pumpkin Bars with Cream Cheese Frosting
• Low Carb Pumpkin Chocolate Chip Muffins
• Roasted Pumpkin Seeds

Low Carb Dessert Recipes

If you’re in the mood for some other Keto-friendly Desserts, check out our:

• Chocolate Peanut Butter Fat Bombs
• Keto Lemon Bars
• Sugar-Free Chocolate Fudge
• Sugar-Free Apple Pie
• Keto Chocolate Pudding
• The BEST Keto Chocolate Chip Cookies

All of them are Keto-friendly and low carb, and will have your friends raving!

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