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 pumpkin keto cheesecake is the ideal treat any time of year.
This easy 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.
Cheesecake is one of the easiest desserts to transform to a low carb, gluten-free, keto, or Trim Healthy Mama eating plan. Win over your friends and family this fall with my easy Keto Pumpkin Cheesecake recipe.
The first time I ever did an official diet was about 9 months into being married. My husband and I had settled into married life and each put on a few pounds enjoying life. We decided to do the South Beach Diet together. We bought the book and dove in.
One of my favorite desserts on that plan was the mini sweetened ricotta cheese desserts. They taste like cheesecake. That was one of the easiest ways to satisfy my sweet tooth and not feel like I was missing out. Over the years I modified those into true cheesecakes and have a handful of amazing cheesecakes in my repertoire. 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 breakfast cheesecake into this recipe.
Pecans - I made a pecan crust for this low carb pumpkin cheesecake but you can sub in another nut or make this almond flour 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.
Sweetener - I greatly prefer the blend I developed using erythritol, xylitol, and stevia. It tastes like sugar, has no aftertaste, and is much cheaper than almost every other packaged 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 - Eggs are necessary for this recipe. My pumpkin cheesecake 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, 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. Who doesn't like whipped cream?
How to make Keto Pumpkin Cheesecake
I've made dozens of cheesecake recipes before I started making my own up. I've done water baths, instant pot cheesecakes, and used a variety of ingredients. Over the years I've come up with an easy method that works for me every time.
First Step: Make the pecan crust in the food processor by pulsing room temperature softened or melted butter and the pecans with a little sweetener. Press into the bottom of a springform pan.
Second Step: 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.
Expert 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 with a medium mixing bowl and electric mixer.
Third Step: Just 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 possibility of a soggy crust.
Fourth Step: Bake the keto pumpkin cheesecake until it no longer jiggles when lightly shaken.
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 to Fix a Cracked Cheesecake
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.
Pecan Crust for Cheesecake
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.
You can sub in another nut if you prefer but pecans pair really well with pumpkin.
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.
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 no one will ever know it was leftover.
More Keto Pumpkin Recipes:
I hope you enjoy your fall with this Keto Pumpkin Cheesecake!
- 2 cups pecans
- 2 tablespoon butter
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 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 tablespoon cinnamon
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional
- 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 ½ 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.
Originally Published September 16, 2018. Revised and Republished September 24, 2021.