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!
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- 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.
Hi! Should the butter and cream cheese be room temperature?
It doesn't matter since you mix this in the food processor. I always forget to soften mine. I just let the cream cheese soften while I do the crust.
I noticed this person asked about taking out the butter and cream cheese but the recipe just calls for cream cheese. I that just a mistake on their part?
The butter is in the crust 🙂
Alyssha Holdren says
So I have a “water bath” hack. No matter what I do, it seems like a 50/50 shot of a soggy crust. So INSTEAD, I put a jelly roll pan of water on the rack BELOW my cheesecake. Once I read the water bath was about moisture in the oven, I figured why bother putting the cheesecake in water if I could put water on the rack below and achieve the same results? I have a connection oven FYI so I don’t know if that makes a difference (not blocking airflow for the cheesecake to bake properly kind of thing).
Can I use Ricottq cheese instead of cottage cheese ?
Hey! Just wondering the best way to freeze this cheesecake? Should I take it out of the pan and wrap it?
If you want to freeze for an extended period, yes. If you just want to freeze for a day or two freezing in the pan is fine.
Thank you! Just pulled it out of the oven and it looks so delicious!
Do your cheesecakes crack before they come out of the oven, or while they're cooling? I've found that if I run a knife around the inside of the pan, to loosen the edge, while the cheesecake is still hot, they don't crack as they cool. Might work for you too.
Hi! This recipe looks so yummy! Would it work to bake ahead of time and freeze?
Yes, cheesecake freezes well! I actually love mine still frozen.
Great🤗Thanks so much!
Could I use maple syrup or honey for the sweetner?
I'm sorry I haven't tested this with a liquid sweetener so I'm not sure if it would work or how to adjust the other ingredients. Granulated maple sugar should work.
It looks great! Do you suggest granular or powdered sweetener?
Granular is fine. I generally only use powdered in icings.
Would this be something you could easily make into bites? Like separated into cupcake holders?
Yes. It's based on my mini pumpkin cheesecake recipe: https://joyfilledeats.com/pumpkin-breakfast-cheesecakes/
Melissa Moore says
Do you think it would be ok to substitute walnuts for the pecans in the crust, or do half walnuts and half pecans?
Yup! Either of those are fine.
Melissa Moore says
Nancy S Moore says
HAve you ever made this in a glass pyrex baking dish? Maybe 7x9??
No, but a glass dish should be fine. I think a 9x13 would work.
This is one of the BEST low carb cheesecake recipes I ever made! It came out perfect and was so rich and delicious! I substituted Ricotta cheese for the cottage cheese and used Swerve...1 cup. This is definitely a keeper.
Did you use the granulated Swerve, or the confectioners Swerve??
Victoria C says
Very yummy. I added some allspice and nutmeg. If it sits overnight it takes on a more dense consistency.
😋This looks so delicious!
What would you recommend as a suitable substitute for the cottage cheese?
Ricotta cheese or additional cream cheese.
Does ricotta or extra cream cheese change nutritional info? Would it be less carbs if using one or other.
Slightly. Cream cheese is less carbs.
What would you suggest as an amount for Stevia?
I don't recommend using just stevia because I don't test it in my recipes. If you would like to try here is a chart for substitutions: https://trimhealthymama.com/#usefulinfo
Hi! Are you using canned pumpkim or natural? Worried about Cannes pumpkin may have added sugar, Sincé i'm keto. Thanks lot!
Sorry for the misspellings I meant : pumpkin
Also if i'm using powdered splenda instead, how much should I add?
Thanks again. Looks amazing. Big fan of pumpkin. 😍
Sorry, I'm not sure of the conversion for splenda. The sweetener I use is twice as sweet as sugar. If splenda is 1:1 you will need more. If it's more concentrated you'll need less.
Canned pumpkin does not normally have added sugar.
I have made this yummy Pumpkin cheesecakes soo many times now! It’s a family favorite! We are a full keto family and have been for a year and a half now! We make ours crust less to keep our carb levels lower! I also use pumpkin pie spice in ours and we love it! We have made so many of your recipes and you by far are our favorite and go to for yummy things to eat!
Lori R. says
I made this amazing recipe and it was scrumptious!! My family loves it. The only thing I changed was I cut the sweetener in half for filling and whipped topping.
Question, the nutritional facts you have included are with or without the whipped cream? Thanks!
With the whipped cream. Enjoy!
This looks amazing! Just verifying before I make this that it really needs six eggs?