Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is a decadent, smooth dessert with all the warm autumn spices and a creamy filling, minus the sugar crush and carbs. Let me show you how to make the perfect low-carb dessert for your Thanksgiving table that everyone will love.

If you are looking for a special, yet delicate cake to make for Thanksgiving, then this keto pumpkin cheesecake is the one. It is flavorful and creamy, with a deep pumpkin aroma, and the perfect texture. Low in carbs and gluten free so anyone can enjoy it.

I start by making a unique sugar-free crust made with Swerve, butter, shredded coconut, almond flour, cinnamon, and nutmeg. It is light and buttery, with a wonderful sweetness from the Swerve and nuttiness from the coconut and almond flour. I think this is the most unique crust I have ever made, and everyone loves it.

The filling is packed with rich cream cheese and sour cream, and then I flavored it with pumpkin puree and warm fall spices. This extraordinary cake tastes sinfully delicious, but I made it low in sugar and carbs. The heavenly flavors are tantalizing enough to make everyone want more so I always make an extra one. Even if there are leftovers, I can freeze them for several months in individual serving containers.

Another reason my recipe is special is that it will make your holiday dinner special. Turn that Thanksgiving spread into a healthier meal with keto dishes like this and others like low carb oven roasted turkey and keto Brussels sprouts with bacon. Although you do not always have to be on a diet, it is nice to have options.

Why you will love this recipe

• Low in carbs and sugar: My keto recipe provides a cheesecake that is low in carbs and sugar but delicious.
• The kids love it too: Even though the kids do not have to be on a keto diet, it is good for them to have less sugar.
• A unique crust that tastes amazing: With my special coconut and almond flour crust soaked in butter, this crust is so scrumptious.
• Turn your holiday meal healthy: Use my keto recipes to help everyone eat healthier while enjoying a delicious meal.

What you’ll need to make keto pumpkin cheesecake

Special items

• Springform pan – To make the cheesecake.
• Stand mixer – For mixing the ingredients.
• Roasting pan – To make the water bath.
• Bowls
• Cooking utensils

Ingredients

For the crust:

• Almond flour – This flour is nutty tasting and has fewer carbs than regular flour.
• Unsweetened shredded coconut – Adds a great texture, extra moisture, sweetness, and a tropical flavor.
• Swerve granulated sugar – This sugar substitute caramelizes well, sweetens, and measures the same as sugar.
• Melted unsalted butter – Adds the sweet creamy flavor of butter without salt.
• Cinnamon – Gives the crust a warm, rich taste.
• Ground nutmeg – For a warm nutty flavor that blends well with cinnamon.
• Baking spray

For the filling:

• Cream cheese – Full-fat brick-style cream cheese softened to room temperature is essential to getting the smoothest, creamiest filling.
• Sour cream – Room temperature sour cream will temper the cream cheese to soften the texture, making it silkier.
• Swerve granulated sugar – This sugar substitute caramelizes well, sweetens, and measures the same as sugar.
• Ground cinnamon – A sweet and slightly spicy taste with a hint of citrus.
• Ground ginger – Spicier than cinnamon, ginger adds sweetness and heat as well as a lemony and peppery taste.
• Ground nutmeg – Sweet, nutty, and warm with a woody and earthy background.
• Pinch of cloves – Just a pinch because cloves are pungent and can be bitter.
• Xanthan gum – Used as a thickener and stabilizer.
• Large eggs – At room temperature for the eggs to whip up to their fullest consistency.
• Pumpkin puree – You can get this from the store or use my recipe for homemade pumpkin puree.
• Vanilla extract—Use pure vanilla extract rather than vanilla flavoring for the most refreshing and delicious flavor without the bitter aftertaste.

Sugar-Free cinnamon whipped cream:

• Whipped cream – Cool Whip is fine or make your own homemade whipped cream with my easy recipe.
• Swerve granulated sugar – This sugar substitute caramelizes well, sweetens, and measures the same as sugar.
• Ground cinnamon – Adds a slightly spicy sweet taste to the whipped cream.

For the garnish:

• Sugar-free caramel sauce – Store-bought or use my keto caramel sauce recipe.

How to make keto pumpkin cheesecake from scratch?

1. Preheat oven: First, preheat your oven to 300 degrees F and set the oven rack in the middle. 
2. Prep the pan: While you wait for the oven to heat, wrap the outside of your springform pan in a double layer of aluminum foil and spray the inside with baking spray. 
3. Make the crust: Now, add all the crust ingredients to a large mixing bowl and stir well. Press the crust mixture into the pan using your fingers or a cup. Make sure you go up about one inch on the sides. Chill your pie crust while you make your filling. 

Make the pumpkin filling:

1. Beat it: In the bowl of a stand mixer, beat cream cheese until it is light and fluffy using medium-low speed. This takes about a minute. Add the cream and beat for another minute, making sure to scrape the sides of the bowl. 
2. Add the gum and spices: While the beater is still going, add the xanthan gum and sugar to the cream cheese mixture. Beat until creamy before adding the cloves, ginger, nutmeg, cinnamon, and vanilla. Mix well. 
3. Make pumpkin mixture: After, mix in the eggs one at a time, beating after each one. Do not overmix but do scrape the sides before you add pumpkin puree. 
4. Pour into crust: Then, pour the cheesecake mixture into the cooled crust to bake. 

Bake pumpkin cheesecake:

1. Make the water bath: To begin, set your pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. 
2. Bake cheesecake: Now, put the cheesecake in the oven and bake for 60 to 80 minutes. It should only slightly jiggle in the middle. 
3. Turn oven off: Next, turn the oven off and leave the cheesecake inside with the door cracked open for one hour. 
4. Let it cool: Afterward, move your cake to a cooling rack and remove the foil. Run a knife around the edges to keep it from sticking and cool for two hours. Then, let it cool completely in the fridge for six to eight hours. 
5. Top and serve: When the cheesecake is ready, whisk the whipped cream ingredients until fluffy. Finally, put the cream in a piping bag and decorate the top before serving. 

Expert tip

Fresh or canned pumpkin puree

I love to make my own pumpkin puree. Making it is easy too, check my recipe for pumpkin puree. However, fresh pumpkin puree is naturally more watery than canned, so it has to be strained. Put it in a sieve lined with cheesecloth placed over a bowl. It may need to be strained for several hours or overnight in the fridge.

Discard the excess liquid, and then mix the puree with half a cup of packed brown sugar and half a teaspoon each of cinnamon, ginger, nutmeg, and salt. Pour it into a jar or airtight container, and refrigerate for up to seven days.

Best low carb sweeteners to use

I have quite a few low-carb dishes on the site, and I get a lot of questions about which sweeteners are best to use. There are quite a few of them out there, but we love using the following:

• Powdered erythritol – it is not grainy and is perfect to use on smooth deserts like this one
• Powdered monk fruit – a similarly great option
• Swerve – a great option as well, and we use it quite often when baking desserts
• Stevia – is probably one of the best-known sweetener brands out there. It does the job and is quite budget-friendly.

Recipe variations and add-ins:

• Another crust: Use coconut flour, a sugar-free graham cracker crust, or a pecan crust.
• Make them bars: Turn these into cheesecake bars to eat on the go. Use a rectangular pan and cut them into slices.
• Mini cakes: Use a muffin tin and cupcake liners to make mini cheesecakes.
• Other flavors: Add extracts like maple, cranberry, hazelnut, or apple for a different flavor.
• No bake: Make this a no-bake cheesecake using gelatin instead of eggs. 
• No coconut: Instead of coconut flakes, you can use oats or your favorite ground nuts. 

Serving suggestions:

Here are some fun serving suggestions to try.

• Serve with a scoop of your favorite low-carb on the side.
• For a more festive dessert, add some sugar-free sprinkles and pumpkin candies on top. 
• Drizzle keto caramel sauce on each slice before serving.
• This is the perfect dessert after a hearty keto meal of keto creamy garlic pork chops or keto Italian chicken skewers.
• Put leftovers into a food processor and add coconut or almond milk to make a pumpkin pie smoothie. 

Frequently Asked Questions

Why is my cheesecake cracked?

The most common reason for cracked cheesecake is overbaking. The proteins in the eggs will be too stiff when they are cooked too long, making the cake crack as it rises. Check the cheesecake 10 to 15 minutes before it is supposed to be finished. It could be done if the middle is still jiggly but the edges are slightly puffy and set. Sudden temperature changes can also be an issue. It is important to cool it slowly by leaving it in the oven for one hour with the door open a crack.

Do I need to use a water bath?

Another thing that will cause cracks in the cake is not using a water bath. This will not only help prevent cracks but will also keep the cake moist and tender. Prepare a water bath for this cake, whether there will be a topping to cover the cracks or not. It is always nice to have an extra creamy cake.

Can I use pumpkin spice in this recipe?

Yes, it can be used instead of the cinnamon, ginger, nutmeg, and cloves in the cheesecake filling. The well-known blend of fall spices is often used in desserts made with pumpkin. It can be purchased at any grocery store or department store, but it is easy to make at home as well. In fact, it can be made with just a few ingredients. All you need is three tablespoons of ground cinnamon, two teaspoons of ground ginger, two teaspoons of nutmeg, one teaspoon of ground cloves, and one teaspoon of ground allspice.

What is the best sugar-free sweetener to use?

To make a delicious sugar-free pumpkin cheesecake, you have to use the best sweetener. Since there are so many on the market, it can be difficult to choose. Most of them use erythritol, which is a sugar alcohol. Swerve is what this recipe calls for, but you can use your favorite sweetener.

How to store leftovers:

• Refrigerate: Place in an airtight container before refrigerating for up to four days.   
• Freezing: Wrap in plastic and foil before freezing for up to three months in a freezer bag or freezer-safe container.
• Defrost: Thaw leftovers overnight in the refrigerator for the best flavor.

More Keto desserts to try:

Recipe tips:

• Use room temperature ingredients. It reduces the sudden change in temperature when the cheesecake goes into the oven and also prevents your filling from being lumpy.
• Also, do not overmix the batter. Once the ingredients are well combined, stop mixing them.
• To keep the cheesecake from cracking, be sure not to overbake it. Take it out when the middle is still jiggly, but the outer edge is puffy and set.
• If you do not have a springform pan, you can use a regular pie pan or pie plate. Just line it with parchment paper for easier removal. 
• Also, do not allow sudden temperature changes. Leave the oven door open for one hour with the oven off to let it cool gradually before removing it.
• Prepare a water bath for the cake as well to prevent cracks and keep the cake moist.
• I prefer Swerve sweeteners, but any substitute sweeteners will work.