Go Back
–+ servings
keto friendly pumpkin cheesecake recipe

Keto Pumpkin Cheesecake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 springform pan
  • 1 Mixing bowl
  • 1 Electric mixer
  • 1 Spatula
  • 1 Baking sheet
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup Almond flour
  • 1/4 cup Erythritol sweetener
  • 1/4 cup Butter melted
  • 16 oz Cream cheese softened
  • 1 cup Pumpkin puree
  • 1/2 cup Erythritol sweetener
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Cinnamon
  • 3 large Eggs

Instructions
 

  • Preheat the oven to 325°F (163°C).
  • In a mixing bowl, combine almond flour, 1/4 cup erythritol, and melted butter until well mixed.
  • Press the crust mixture into the bottom of the springform pan evenly.
  • Bake the crust for 10 minutes and then remove it from the oven to cool.
  • In another bowl, beat the cream cheese until smooth using an electric mixer.
  • Add the pumpkin puree, 1/2 cup erythritol, vanilla extract, pumpkin pie spice, and cinnamon to the cream cheese and mix until fully combined.
  • Add the eggs one at a time, mixing on low speed until just combined.
  • Pour the cheesecake batter over the cooled crust in the springform pan.
  • Place the springform pan on a baking sheet and bake for 50 minutes or until the center is set.
  • Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes.
  • Refrigerate the cheesecake for at least 4 hours before serving.

Notes

For best results, ensure the cream cheese is at room temperature before starting to mix to achieve a smooth batter. Be careful not to overmix the batter once the eggs are added to avoid cracking when baking. If you prefer, you can garnish with whipped cream or nuts before serving.
Tried this recipe?Let us know how it was!