Keto Pumpkin Cheesecake Recipe

This Low Carb Keto Pumpkin Cheesecake combines the flavors of pumpkin pie and cheesecake into one delicious dessert. This festive low carb pumpkin cheesecake is perfect for fall, especially on Thanksgiving! With only 4 net carbs and an amazing sweet pecan crust, this is the ideal treat any time of year.

This easy creamy keto pumpkin cheesecake recipe comes together in minutes in your food processor or blender. With less than 10 ingredients and about 10 minutes of prep time, you can have a delicious fall dessert. This low carb pumpkin cheesecake recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

A favorite sweet treat of mine for a low carb diet is sweetened ricotta cheese. It tastes like cheesecake in 2 minutes. That has been one of the easiest ways to satisfy my sweet tooth. Over the years, I modified those into true cheesecakes and have a handful of amazing low carb recipes for cheesecakes in my repertoire.

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Some of my favorites are my Mini Breakfast Cheesecakes. I use a hearty amount of cottage cheese to boost the protein and make them suitable for breakfast. I adapted my Mini Pumpkin Cheesecakes into this recipe.

Ingredients

• Pecans – I made a pecan crust for this low carb pumpkin cheesecake, but you can sub in another nut or make this almond flour cheesecake crust if you prefer.
• Butter – I use regular salted butter in all of my recipes. If you have unsalted butter I recommend adding just a tiny pinch of salt. Room temperature mixes easiest.
• Sweetener – I greatly prefer the blend I developed using allulose or erythritol, xylitol, and stevia. It tastes like sugar, has no aftertaste, and is much cheaper than almost every other packaged keto sweeteners. You can swap in your sweetener of choice like monkfruit sweetener.
• Pumpkin – Canned pumpkin puree is the easiest to use in keto pumpkin cheesecake but fresh pumpkin puree can work as well. Just make sure not to use canned pumpkin pie filling since that will have added sugar.
• Cream cheese – I use full fat cream cheese in my cheesecakes. If you want to use a lower fat cream cheese most should work. Fat-free cream cheese is not a good choice.
• Cottage cheese – Cottage cheese is my secret ingredient in cheesecakes. You cannot taste it. I promise. But it adds protein and nutrients.
• Eggs – Large eggs are necessary for this recipe. My keto pumpkin mousse is egg free if you cannot have eggs.
• Cinnamon – I like the combination of cinnamon with pumpkin but you are welcome to use pumpkin spice, pumpkin pie spice, ginger, nutmeg, cloves, vanilla extract, or any other sweet spices you enjoy.
• Heavy cream, optional – You don’t have to put whipped cream on your cheesecake but I highly recommend that too. Just whip some heavy whipping cream in a large bowl until peaks form and add a little powdered sweetener.

How to Make Keto Pumpkin Cheesecake

1️⃣ Make the Crust

Pulse the crust ingredients in a food processor until it looks like wet sand. Grease a springform pan with cooking spray. Press the crust mixture into the bottom of the pan.

2️⃣ Make the Filling

You can make the pumpkin cheesecake filling in the food processor without washing it. A few specks of chopped nuts in the filling won’t make a difference. Go easy and save yourself the trouble of washing the bowl.

👉 Tip: If you do not have a blender or food processor, you can make the crust with almond meal or pecan meal and the cheesecake mixture in a large mixing bowl with an electric mixer.

3️⃣ Wrap the Pan

Wrap the springform in foil and skip the water bath. Testing cheesecakes with and without a water bath I haven’t noticed a difference. They are delicious and creamy either way. Skip the trouble and the possibility of a soggy crust.

4️⃣ Bake the Cheesecake

Bake the cheesecake until it no longer jiggles when lightly shaken. Chill completely (at least 3-4 hours) before serving.

Storage

Store any leftovers wrapped in plastic wrap or placed in an airtight container in the fridge for 3-4 days. You may freeze for longer storage.

Variations

No-bake – To make a no bake keto pumpkin cheesecake, start with this Keto No Bake Cheesecake Recipe as your base. Add in the pumpkin puree and add pumpkin pie spice.

Sour cream topping – Add this sour cream topping for a fun variation.

Common Questions

Is pumpkin keto friendly?

Yes, pumpkin can be used in a keto diet. While you shouldn’t sit down and eat an entire fresh pumpkin or can of puree using a cup or two in a dessert is perfectly fine. It has great nutrition facts, is pretty low calorie, and the natural fiber reduced the net carbs.

How do I prevent a cheesecake from cracking?

It happens. Don’t fret. A cracked cheesecake is the best excuse to make a pile of whipped cream and slather it on top.

I’ve heard a rumor that to avoid the cheesecake cracking don’t open the oven. I’ve never been able to try that. I have to peek. And jiggle my cheesecakes to see if they set. So sometimes they crack. And then I either top with whipped cream or a sour cream topping and no one ever notices.

What can I use instead of graham crackers for a keto cheesecake crust?

My favorite healthy crust for keto pumpkin pie cheesecake is a nut crust. It is quick and simple to chop nuts in a food processor with some butter and sweetener and use that for a crust on sugar-free pumpkin cheesecake.

You can sub in another nut if you prefer, but pecans pair well with pumpkin. An almond flour crust tastes the most like a graham cracker crust.

I do not have a coconut flour option for this crust but you can make this crustless. Or use sunflower seeds in place of the nuts.

How do I store cheesecake?

Cheesecake should always be stored in the refrigerator. You can keep it up to a week tightly wrapped. You can also freeze it for 2-3 months. I like to freeze individual slices so I can just take out the amount needed. Thaw in the fridge, place on a pretty plate, and top with some fresh whipped cream and a sprinkle of ground cinnamon, and no one will ever know it was leftover.

If you are a big pumpkin fan, make sure to try these next: Keto Pumpkin Bread, Keto Pumpkin Pie Recipe, and Keto Pumpkin Cookies.

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Keto Pumpkin Cheesecake Recipe

Taryn Scarfone

This low carb pumpkin cheesecake recipe comes together in minutes. With less than 10 ingredients & 10 minutes of prep, you can have a delicious fall dessert.

4.98 from 69 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 381.2

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pecan Crust:

• 2 cups pecans
• 2 tbsp butter
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)

Pumpkin Filling:

• 16 oz cream cheese
• 1 cup cottage cheese
• 1 cup pumpkin
• 6 eggs
• 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 1 tbsp cinnamon

Whipped Cream Topping:

• 1 cup heavy cream
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional

Instructions

 

• Preheat the oven to 350. Cover the bottom and sides of a 9-inch springform pan with foil to prevent any leaks.
• Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake for 10 minutes.
• Meanwhile, in the same food processor or blender bowl (no need to wash) pulse the cream cheese and cottage cheese until smooth. Scrape down the sides as needed. Add the rest of the filling ingredients and blend until smooth.
• Pour the filling on top of the prepared crust. Bake for 1 hour to 1 hour 15 minutes or until the edges are golden brown and the center only jiggles slightly. Cool until room temperature. Refrigerate to chill for at least 3-4 hours.
• Whip cream until peaks form. Mix in sweetener, if using. Spread on the cooled cheesecake. Store in the refrigerator.

Notes

Nutrition: This recipe makes 12 generous-sized slices of cheesecake. The nutrition facts are for one piece. There are 4.3 NET carbs per serving.

Notes on Sweeteners: 

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 

 

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

 

Substitutions will work in most recipes. They may not work in candies, such as caramel.

 

 

 

Nutrition

Serving: 1sliceCalories: 381.2Carbohydrates: 6.3gProtein: 9gFat: 36.9gSaturated Fat: 15.1gPolyunsaturated Fat: 4.9gMonounsaturated Fat: 13.5gTrans Fat: 0.1gCholesterol: 158.6mgSodium: 240.6mgPotassium: 219.5mgFiber: 2gSugar: 2.7gVitamin A: 1834.9IUVitamin C: 1.2mgCalcium: 97.6mgIron: 1.1mg

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Originally Published September 16, 2018. Revised and Republished November 7, 2025.