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 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 keto 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 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 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, 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. 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 the crust mixture 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 the possibility of a soggy crust.
Fourth Step: Bake the keto pumpkin cheesecake until it no longer jiggles when lightly shaken. Chill completely (at least 3-4 hours) before serving.
Leftovers: 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 pumpkin cheesecake start with this keto peanut butter cheesecake recipe as your base. Swap out the peanut butter for pumpkin puree, add pumpkin pie spice, and use this keto no bake cheesecake crust.
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.
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 no one will ever know it was leftover.
More Keto Pumpkin Recipes:
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Keto Pumpkin Cheesecake Recipe
Ingredients
Pecan Crust:
- 2 cups pecans
- 2 tablespoon butter
- 2 tablespoon 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 tablespoon cinnamon
Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoon 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 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.
Notes
Nutrition
More Keto Recipes for the Holiday Season:
Keto Christmas Crack aka Caramel Pecan Bark
Originally Published September 16, 2018. Revised and Republished November 13, 2023.
Danielle says
I only have truvia as sweetener for the filling. How much would you suggest?
Taryn says
Truvia measures the same as my sweetener so you can use the amount listed.
Connie says
Do you know how much monk fruit sweetener to use?
Taryn says
1.5 to 2 times the amount listed, assuming you are using a blend like lakanto.
Sabrina says
I’m not necessarily Keto just like This recipie for gluten-free option. If i used real sugar or stevia do you know the conversations? Thank you!
Taryn says
You would need twice as much sugar. I'm not sure about stevia.
Rebecca says
Thanks for this recipe! I'm excited to make it next week for Thanksgiving! Unfortunately, I don't care for pecans. For the crust, may I sub 2 cups almonds, or better yet, use almond flour--and if so, how much?
Taryn says
Yes. 2 cups should work.
Sandy says
I have never made my own cheesecake before. When do you wrap the pan with foil? Also when do you remove from the spring pan? Thanks!
Taryn says
Wrap the pan in foil at the very beginning before adding the crust. And then you remove the springform sides right before serving. It is easier to store in the fridge and/or travel with if the sides are on.
Kindle says
Can we make this without the crust?
Taryn says
Sure!
Joan says
Looks yummy! Think I’ll try this in my instant pot 😊
Taryn says
You might need to half it for the smaller pan. But please lmk how it turns out in the instant pot!
debby says
how much swerve would you use?
Taryn says
1.5 to 2 times the amount. It isn't as sweet as my sweetener.
Celeste Lusby says
I only have Sukrin:1, and am trying to figure out the conversion. Would I use the same amount as your sweetner measurement for this recipe?
Taryn says
No, you need more. My sweetener is twice as sweet as sugar. Sukrin is 1:1.
Rhonda MacMillan says
You are only using cinnamon for your spices not pumpkin pie spice or nutmeg or ginger.....
Taryn says
Yes. I wanted to keep the ingredient list short. You can add any of those you choose. Sub in pumpkin spice or add 1/4 tsp nutmeg or ginger. I don't use pumpkin spice because I don't care for nutmeg.
Juliette says
This is truly the best! It is a forgiving recipe... I used what I had on hand: 8 oz cream cheese, 8 oz sour cream, 1 cup cottage cheese, 1/2 cup plain green yogurt, and 1 1/2 cups canned pumpkin, and everything else as listed. For the sweetener I used Lakanto Monkfruit Golden, and ground it in the coffe grinder to make it powdery like confectioners sugar, and used two droppersful of vanilla creme Sweet Lead liquid stevia. I skipped the crust and used a 9x 13 glass baking dish. After cooling in fridge all night, I ate a plateful this morning, topped with homemade sugar and grain free granola (it had nuts, pumpkin seeds, Lakanto sugar free maple syrup, and is yummy.) I was out of whipped cream but didn’t even miss it!
Jennifer says
Love the cake pan idea! I bet that would work even with the crust. Definitely giving this a try this fall.
Molly Kumar says
This looks amazing and I love the fact you made it lighter. Perfect for a family brunch.
Britni says
This is perfect & looks so yummy! Thank you!
Mary Haffey says
What could I substitute for the pecans since I need nut free?
Taryn says
You could just leave them out. This also has almond flour... sunflower seed flour may work but I have not tested it.
Susan says
I don't see almond flour listed as an ingredient. Do you mean you would sub 2 cups almond for for the 2 cups pecans for the crust? I would prefer to make it with pecans but DH is allergic 🙁
Taryn says
You are right! Sorry, I'm mixing up my own recipes. I was thinking of my new pumpkin bread recipe, not this cheesecake. You could just make it crustless or sub in this crust: https://www.sweetashoney.co/coconut-flour-pie-crust-grain-free
Toni says
What size can is the pumpkin? We have two can sizes available at our grocer. Thank you.
Taryn says
This calls for 1 CUP of pumpkin, not 1 can. Even with the smaller can you won't need the whole amount. Pumpkin does freeze well so I normally freeze the leftover portion for future pumpkin recipes 🙂
Susan Boehler says
would this freeze well?
Taryn says
Yes! I've never had a cheesecake that didn't freeze well. They are a great make ahead dessert.
Sherry says
What can I sub for cottage cheese?
Taryn says
Ricotta cheese or sour cream should work. But, you cannot taste the cottage cheese at all. It adds protein and lightens the filling.
Laura says
How long will this keep? I want to take it to Thanksgiving (in 3 weeks in Canada), and I'm afraid because it's "not real sugar" no one else will eat it. Can I eat cheesecake every meal for a few days?? hahaha
Taryn says
Mine kept for a week in the fridge. I ate the last piece for breakfast this morning 😀
Laura says
Nice! This is what I'm taking to Thanksgiving then! 🙂 Thanks!
Michele says
Can I replace the cottage cheese with something else? I cannot stomach it! The recipe looks and sounds amazing though! Thank you.
Taryn says
I promise you cannot taste it in the slightest! If you really want a sub sour cream or ricotta cheese should work.
Christine says
If you sub cottage cheese with ricotta or sour cream is it equal to recipe?
Taryn says
Yes
Lynn Ellis says
Just checking about the one cup of sweetener in the filling. Is that correct?
Taryn says
Yes, and this is lightly sweetened. There is a lot of filling 🙂