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Keto Pumpkin Cheesecake is a low-carb and perfectly smooth dessert that is great for Thanksgiving. #keto #thanksgiving #ketocheesecake #cheesecake #pumpkin
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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake is a low-carb and perfectly smooth dessert that is great for Thanksgiving.
Course Dessert
Cuisine American
Keyword Keto Pumpkin Cheesecake
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 slices
Calories 365kcal
Author Catalina Castravet

Ingredients

Keto Cheesecake Crust:

Keto Pumpkin Cheesecake Filling:

  • 32 oz cream cheese softened to room temperature
  • 16 oz sour cream room temperature
  • 1 cup Swerve Granular Sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 1 teaspoon Xanthan Gum
  • 3 large eggs
  • 1 can pumpkin puree
  • 1 teaspoon Vanilla extract

Sugar-Free Cinnamon Whipped Cream:

Garnish:

  • Sugar-Free Caramel Sauce

Instructions

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

Keto Cheesecake Crust:

  • 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 outside. This will prevent the cheesecake from water leaking in.
  • Spray the springform pan inside with baking spray and set aside.
  • Add all the ingredients to a large bowl and stir until fully combined.
  • 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.
  • Refrigerate for at least 20 minutes.

Keto Pumpkin Cheesecake Filling:

  • 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. Add sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
  • Add the sugar and xanthan gum and continue beating until well combined and creamy.
  • Add the vanilla, cinnamon, nutmeg, ginger, and cloves. Beat to combine.
  • Add the eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
  • Add the pumpkin puree and stir to combine.
  • Pour cheesecake batter into the prepared crust.

Bake:

  • Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
  • Transfer to the preheated oven.
  • Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
  • Turn oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  • Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Cinnamon Whipped Cream:

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

Video

Nutrition

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