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Autumn shouldn't go by without some sweet indulgence. This keto pumpkin cheesecake is an awesome combination of pumpkin, dairy, and spices! #keto #ketopumpkin #pumpkin

Keto-friendly Pumpkin Cheesecake

One piece comes out to be approximately 416Calories. Fat: 36.0 g (of which Saturated: 16.4 g, MUFA's: 12.2 g), Total Carbs: 11.6 g, Fiber: 4.3 g, Net Carbs: 7.3 g, Protein: 11.2 g
3.89 from 17 votes
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 11 hours 15 minutes
Course: Dessert
Cuisine: Keto
Keyword: Keto, Low-Carb
Servings: 12 pieces
Calories: 416kcal



Pumpkin cheesecake filling



  • Preheat the oven to 350°F (175°C). Line a 10-inch springform pan with parchment paper and grease it with butter.

    Mix all crust ingredients in an S-blade food processor. Mix for a few minutes until you get sticky dough. Scrape the sides of the bowl as needed. Form a ball of dough and let it rest in a fridge for 30 minutes.

    Press the dough into the bottom and up the sides of the pan. Bake for 12 to 15 minutes until the crust turns golden brown. Cool on a rack.
    Keto pumpkin cheesecake recipe

Pumpkin cheesecake filling

  • Bring the oven temperature down to 325°F (160°C). Prepare all of the filling ingredients. Wrap the springform pan in aluminum foil to make sure no water can get into the pan. Place it in a roasting pan.
    Keto pumpkin cheesecake recipe
  • Bring a pot of water to a boil. In a medium bowl, lightly beat the eggs.

    In a bowl of a stand electric mixer, beat the cream cheese. Add erythritol and mix well. Scrape the sides of the bowl as needed.

    With the mixer on, slowly beat in sour cream and heavy cream, then add the pumpkin puree, eggs, spices, salt, and vanilla extract until just combined. Pour into the cooled crust.
    Keto pumpkin cheesecake recipe
  • Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

    Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes.

    Turn the oven off and open the door for a couple of seconds, just to let some heat out.

    Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.

    Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.
    Keto pumpkin cheesecake recipe
  • Serve with some roasted almonds and a dollop of whipped cream.


Calories: 416kcal
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