Keto Pumpkin Cheesecake

Keto pumpkin cheesecake is delicious enough to serve for guests whether they’re following keto or not. Cheesecake translates well to a keto protocol, and so many pumpkin recipes pair well with cream cheese. This is also one of the most delicious diabetic pumpkin recipes.

The filling for this keto no-bake pumpkin cheesecake is almost identical to that of traditional pumpkin cheesecake. It’s creamy and lightly spiced, yet the keto-friendly sugar substitute sets it apart. Meanwhile, pie crust is most tender and flaky when rich in fat, so it’s a cinch to sub almond flour for the all-purpose flour here.

In short, this keto pumpkin cheesecake recipe will satisfy your craving for a classic fall dessert. Serve it for Thanksgiving or on any fall day.

Ingredients for Keto Pumpkin Cheesecake

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Crust:

• Almond flour: We love baking with almond flour, which is high in protein, rich in healthy fats, full-flavored and naturally gluten-free. Store almond flour in the freezer or refrigerator to keep it fresh.
• Butter: Some pastry crust recipes have you work bits of butter into the crust, but this one is even easier: Melt the butter and stir it into the crust. Done!
• Granulated stevia sugar substitute: When choosing a sugar substitute, we like to use stevia. Look for one without erythritol.
• Cinnamon: Ground cinnamon adds warm flavor to the crust, complementing the nutty flour and the filling.
• Vanilla extract: A dash of vanilla adds flavor and helps make the crust easier to roll out (sort of like adding a bit of water to a classic pie crust).

Filling:

• Cream cheese: Use your favorite brand of cream cheese. If it’s rock hard from the fridge, here’s how to soften cream cheese quickly.
• Canned pumpkin: We always make pies and cakes with canned pumpkin. Its uniform flavor, moisture content and texture can’t be beaten.
• Vanilla extract: Use a quality vanilla extract brand for the flavor to really shine.
• Granulated stevia sugar substitute: You’ll use this keto-friendly sugar substitute in the filling as well as in the crust.
• Pumpkin pie spice: Use a store-bought pumpkin pie spice mix, or make homemade pumpkin pie spice.
• Salt: Adding a pinch of salt rounds out the flavors and keeps the cheesecake from feeling too sweet.
• Heavy whipping cream: Decadent cream enriches the pie filling and makes the cream cheese thinner and smoother, almost silky.

Directions

Step 1: Make the crust

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Preheat the oven to 350°F. In a large bowl, mix together the almond flour, melted butter, sugar substitute, cinnamon and vanilla extract.

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Press the mixture into the bottom of a 9-inch springform pan and about 1 inch up the sides.

Step 2: Bake the crust

Bake the crust until it’s slightly puffed and browned, 18 to 20 minutes. Remove it from the oven and let it cool completely.

Step 3: Start the filling

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Meanwhile, in a large bowl, beat the cream cheese at medium speed until light and fluffy. Beat in the sugar substitute, canned pumpkin, pie spice, vanilla and salt until well combined.

Step 4: Whip the cream

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In a separate large bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the pumpkin mix.

Step 5: Fill the crust and chill

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With a large spatula or spoon, scoop the filling into the cooled pie crust. Gently spread it into an even layer.

Cover the cheesecake, and refrigerate it at least six hours or overnight.

Editor’s Tip: Chilling the pie will allow the pumpkin filling to set and give time for the flavors to develop.

Step 6: Serve the cheesecake

Before slicing the pie, loosen the sides from the pan by running a sharp knife around the edge. Remove the rim from the pan. Use a sharp knife to slice. Wipe with a hot, wet cloth between every slice. Serve each slice with whipped cream if you like.

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Keto Pumpkin Cheesecake Variations

• Top with nuts: Toasted pecans or walnuts make a delicious, keto-friendly crunchy topping.
• Garnish with whipped cream: A swirl of whipped cream is a classic pie topping. Bonus points if you make homemade whipped cream, which you can sweeten however you like.
• Add chocolate shavings: Sprinkle dark chocolate shavings over the cheesecake for a pop of texture and sweetness. To keep it keto-friendly, choose a chocolate bar that is at least 70% cacao.

How to Store Keto Pumpkin Cheesecake

Store leftover keto pumpkin cheesecake covered with foil in the refrigerator, or transfer it to an airtight container.

How long does keto pumpkin cheesecake last?

In the fridge, keto pumpkin cheesecake will keep well for three to five days. The crust may soften as it absorbs some of the liquid from the filling, but it will still taste delicious.

Can you freeze keto pumpkin cheesecake?

Yes, cheesecake freezes well! Wrap the whole prepared cheesecake tightly, or freeze single slices or partial portions of cheesecake. Freeze for up to three months (any longer and the texture will suffer). Defrost in the refrigerator before serving.

Keto Pumpkin Cheesecake Tips

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Why didn’t my keto pumpkin cheesecake recipe set?

In general, if your cheesecake hasn’t set, it just needs more time to chill in the refrigerator. However, if you made the filling with warm ingredients, it may have difficulty setting properly no matter how long you chill it. Make sure that the heavy cream is cold when you whip it, and don’t fill the crust if it’s still warm.

How do you get a clean slice of cheesecake?

One of the best tricks for making cheesecake is learning to cut the perfect slice. To do this, allow the cheesecake to get totally cold. Then, take a sharp, long knife, wet it with hot water, dry it and slice the cheesecake. The warm blade will cut cleanly through the moist filling. Wipe the knife clean and repeat for each slice.

How should you serve keto pumpkin cheesecake?

Cheesecake is best served chilled, and we like to take it a step further by pairing it with coffee.

As far as meals go, bring this keto no-bake pumpkin cheesecake to share on the dessert table at a potluck, whether that’s a casual game day get-together or a fancy Thanksgiving gathering. It’s also a delightful dessert after a classic fall dinner, such as roast chicken or stew. Or, make it a keto party with our easy keto potluck recipes.