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prep time
10 h 20 min
cook time
12 min
ready time
10 h 32 min
Ultimate Keto Pumpkin Cheesecake
This deliciously creamy Keto cheesecake is rich with pumpkin and warming spices. The cheesecake filling sits on top of a toasted pecan and almond base, creating a low carb biscuit texture. This Keto dessert requires minimal cooking of the base before being layered with the filling and chilled until firm. This is a great make-ahead low carb dessert - perfect for Fall and Thanksgiving celebrations.
Is Pumpkin Keto?
Although it sits at the higher end of the low carb vegetable scale, pumpkin is in fact ok in moderation as part of a balanced Keto diet. This Keto dessert recipe uses just one cup of pumpkin purée to provide the all-important flavor and sweetness. The recipe itself provides 8 servings, meaning the quantity of pumpkin is enough to enjoy the flavor without worrying about the carbs!
Do I Need to Bake My Cheesecake?
This Keto dessert recipe has a no-bake filling. The base, however, is briefly baked to give it a toasty biscuit flavor. Once prepared, the filling is layered over the base and simply requires chilling time in the fridge to firm up. If you would like to go for a completely no-bake Keto dessert, you can skip the process of baking the base. Simply prepare the recipe as instructed, placing the base in the fridge to set and firm before adding your pumpkin filling. Be sure to adjust your macros to account for any changes you may make to the recipe.
Net Carbs
4.5 g
Fiber
3.5 g
Total Carbs
24.5 g
Protein
5.7 g
Fats
30.3 g
330 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream Cheese Spread
7 ounce
Cinnamon, Ground
1-½ teaspoon
Organic Pumpkin Puree by Pacific
1 cup
Unsalted Butter
1 tablespoon
Coconut Oil
1 tablespoon
100% Pure Erythritol by Now
1 tsp
Vanilla Extract
1 teaspoon
Almonds, Raw
¾ cup, ground
Chopped Pecans by Fisher
¾ cup
Heavy Cream
¾ cup
100% Natural Powdered Erythitol by Sonourished
⅔ cup
Ginger, Ground
½ teaspoon
Nutmeg Ground
¼ tsp
Cloves, Ground
⅛ teaspoon
Salt, Sea Salt
⅛ teaspoon
Recipe Steps
steps 5
10 h 32 min
Step 1
Preheat the oven to 350 degrees Fahrenheit and select a loose bottom cake tin, about 6 inches/15cm wide. Add the ground almonds, pecans, unsalted butter, coconut oil, 1/2 teaspoon of ground cinnamon, a teaspoon of erythritol, and a pinch of salt to a food processor. Pulse well to combine, creating a crumbly consistency.Step 2
Spoon the crumb mixture into the base of the loose bottom cake tin. Press down firmly with your hands, creating a flat and even layer. Transfer the tin to the preheated oven. Bake for 10-12 minutes until firm and lightly golden all over. Set the base aside to cool completely in the tin.Step 3
While the base is cooling, you can prepare the pumpkin cheesecake filling. Add the cream cheese, pumpkin purée, vanilla extract, 2/3 cup powdered erythritol, the remaining ground cinnamon, ground ginger, nutmeg, and ground cloves to the food processor. Blend together well to combine until completely smooth. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. You may also adjust the spice quantities to preference.Step 4
Add the heavy cream to a large mixing bowl. Add the pumpkin and cream cheese mixture. Whisk together vigorously to combine until thick and smooth. The mixture should be dense and creamy.Step 5
Once cooled, spoon the pumpkin cheesecake mixture over the baked biscuit base. Use a spatula or the back of a spoon to level the filling so that it is smooth and even. Transfer the cheesecake to the fridge to chill and firm. This will take a minimum of 5 hours, better still, leave to set overnight. Once set, slice to serve. This Keto cheesecake will provide 8 slices.
Comments
Daria546 3 years ago
Did not set at all, made a nice creamy puddle on counter after releasing spring form pan. Maybe whip the heavy cream a lot more or separately before combining. Crust was good!