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Rich and Creamy Keto Pumpkin Cheesecake

A rich, vibrant orange slice of keto pumpkin cheesecake with a dark crust sits on a white plate.
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Make this rich, creamy keto pumpkin cheesecake with an almond flour crust. It is a simple, sugar-free fall dessert perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
  • 6 tablespoons unsalted butter, melted
  • 24 ounces full-fat cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • 3/4 cup granulated keto sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Prepare the crust: Mix the almond flour, 1/4 cup sweetener, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Scrape down the sides of the bowl.
  4. Add the pumpkin puree, 3/4 cup sweetener, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Beat on medium speed until the filling is smooth and fully combined. Do not overmix once the eggs are added.
  5. Pour the pumpkin cheesecake filling over the cooled almond flour crust.
  6. Bake for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For an extra creamy texture, let your cream cheese and eggs come to room temperature before mixing.
  • You can substitute the crust ingredients for a no-bake crust by chilling the mixture instead of baking it.
  • Serve this low carb pumpkin dessert plain or with a dollop of keto whipped cream.

Nutrition

Find it online: https://daisyrecipe.com/keto-pumpkin-cheesecake-recipe/