Keto Pumpkin Spice Cheesecake

Categories Dessert, Uncategorized | by

Warm, creamy, and perfectly spiced — this Keto Pumpkin Spice Cheesecake brings all the cozy fall vibes without the sugar crash. Made with real pumpkin, rich cream cheese, and a hint of cinnamon, it’s a low-carb treat that feels like a seasonal indulgence. Perfect for holiday gatherings or a quiet night in by the fire.

Nutrition & Tips

  • The net carbs will depend on your sweetener and whether you use a crust (crust adds carbs). Without crust, this dessert is quite low in carbs.

  • Using powdered erythritol helps the mix stay smooth (granular sweeteners can make texture gritty).

  • For extra richness, you could replace part of the cream with mascarpone or full-fat Greek yogurt.

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Keto Pumpkin Spice Cheesecake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Warm, creamy, and perfectly spiced — this Keto Pumpkin Spice Cheesecake brings all the cozy fall vibes without the sugar crash. Made with real pumpkin, rich cream cheese, and a hint of cinnamon, it’s a low-carb treat that feels like a seasonal indulgence. Perfect for holiday gatherings or a quiet night in by the fire.
Ingredients
  • Ingredients
  • Crust (optional, if you want one)
  • 1 cup almond flour
  • 2 Tbsp finely ground pecans or walnuts (optional)
  • 2 Tbsp melted butter
  • 1–2 Tbsp erythritol or another keto sweetener
  • Pinch of salt
  • Cheesecake Filling
  • 16 oz (2 × 8-oz) cream cheese, softened
  • ½ cup sour cream
  • ½ cup heavy cream
  • ½ cup pumpkin purée (unsweetened)
  • ¾ cup powdered erythritol (or sweetener of choice, adjust to taste)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ tsp pumpkin pie spice (or combine cinnamon, nutmeg, cloves, ginger)
  • Pinch of salt
Instructions
  1. Instructions
  2. Preheat oven & prepare pan
  3. Preheat your oven to 325 °F (160 °C).
  4. Line a 7- or 8-inch springform pan (or a pie dish) with parchment or grease it well.
  5. Make the crust (if using)
  6. In a bowl, combine almond flour, nuts (if using), melted butter, sweetener, and salt until it clumps together.
  7. Press the mixture evenly into the bottom (and optionally up the sides) of the pan.
  8. Bake for 8–10 minutes until slightly golden. Then remove and let cool while preparing the filling.
  9. Make the filling
  10. In a large mixing bowl (or using a stand mixer), beat the softened cream cheese until smooth and creamy (no lumps).
  11. Add sour cream, heavy cream, pumpkin purée, sweetener, vanilla extract, pumpkin pie spice, and salt. Mix until well combined and smooth.
  12. Add eggs one at a time, mixing gently just until each is incorporated (don’t overbeat).
  13. Bake
  14. Pour the filling over the crust (or directly into the pan if no crust).
  15. Smooth the top with a spatula.
  16. Place the pan on a baking sheet (to catch drips) and bake in the preheated oven for about 45–60 minutes, or until the edges are set but the center still jiggles slightly.
  17. After baking, turn off the oven and prop the door slightly open; let the cheesecake cool slowly inside for about an hour (this helps prevent cracking).
  18. Chill
  19. Remove from oven, let rest to room temp, then refrigerate for at least 4 hours, preferably overnight.
  20. Serve
  21. You can top with unsweetened whipped cream, a sprinkle of cinnamon, or chopped pecans.
  22. Slice and enjoy!