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The Most Decadent Keto Pumpkin Cheesecake Ever!

Slice of Keto Pumpkin Cheesecake on white plate with mini pumpkins

Oh y’all!

Have I got a treat for you!

This, my friends, is the pumpkin recipe you have been missing.

The pinnacle of  keto pumpkin spice-ness.

The piece de resistance, as it were.

This keto Pumpkin Cheesecake is the perfect fall dessert.

And I am soooo adding this to the Thanksgiving menu!

And you should to!

And take it to Grandma’s house.

Or Great Aunt Gertrude’s house.

Or where ever you are spending Thanksgiving this year.

And if you don’t tell them, they will never know it’s keto!

Just a note: this amazing cheesecake needs to cool and then chill out in the fridge for at least 6 hours before cutting. So plan accordingly!

Ready to do this? Let’s go!

Decadent Keto Pumpkin Cheesecake

Crust:

Keto Pumpkin Cheesecake Filling:

  • 32 ounces (4 8-ounce packages) cream cheese, softened to room temperature
  • 1 cup sour cream
  • 2 cups Swerve powdered sugar substitute
  • 1 15-ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs

Cinnamon Whipped Cream:

NOTE: This recipe is for a 10 inch Springform pan. This Wilton pan is the one I recommend. It’s also non-stick which is awesome.

Although I spray it anyway just to be sure.

Obviously, we’re going to start with the crust.  So let’s get the Springform pan ready.

Put the pan together and spray it with non-stick spray. That is, spray it if you don’t have a non-stick pan.

Or spray it anyway like I do.

Next, grab a medium sized mixing bowl. Put the almond flour, powdered Swerve, and ground cinnamon into said mixing bowl and give them a good whisk.

Then add the melted butter and stir it all together until it’s mixed up well.

Now pretend that you’re making mud pies and mash that crust mixture evenly into the bottom of the pan and then just a tad up the sides.

Then put the crust into the the fridge to chill for about 20 minutes or so.

Crust in the springform pan for keto pumpkin cheesecake
crust all in the bottom of the pan

While the crust is chillin, you need to preheat your oven to 300°F.

Time to get out the mixer!

Toss all the cream cheese into a large mixer bowl and beat it up until it’s smooth and creamy.

Then add the sour cream and beat it again until it’s smooth again.

Now it’s time for the powdered sugar substitute, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

white bowl with ingredients for keto pumpkin cheesecake
all the good stuff

Mix those ingredients into the cream cheese mixture just until combined.

And lastly, add the eggs and beat them into the cheesecake batter just until combined; do not over-mix.

If you get too much air in it, it gets all wonky in the oven.

Now grab the crust out of the fridge, and pour the cheesecake batter on top of it.

Smooth off the top so it bakes nice and pretty.

keto pumpkin cheesecake batter in the pan ready for the oven
smooth and ready for the oven

Bake that guy at 300°F for 1 hour and 20 minutes until it’s golden brown on top.

Tip: place a cookie sheet under the cheesecake to catch any butter that might drip out of the pan from the crust.

Because if that butter hits the heating element in your oven, it will start to smoke.

And that smoke might/probably/will come billowing out of your oven.

The aforementioned smoke will/maybe/could possibly set off your smoke detectors. If someone was foolish enough to put one anywhere near the kitchen stove that is.

You know who you are…

After you have baked your magnificent, smoke-free Keto Pumpkin Cheesecake, you need to let it cool at room temperature until it’s just warm.

Don’t put it in the fridge yet. Cooling too fast could make it crack.

When it’s just barely warm, cover it with plastic wrap and now put it in the fridge for at least 6 hours.

Or overnight. Whichever is easiest.

Before serving this amazing feat of pumpkin blissfulness, beat the heavy whipping cream until it thickens up.

Add the powdered sugar substitute and ground cinnamon, then beat until it reaches the consistency of whipped cream.

Pipe some pretty swirls of whipped cream on top, sprinkle with a touch of cinnamon, and maybe add a few pecans for crunch.

keto pumpkin cheesecake on white counter with mini pumpkins
ready to serve

Pour yourself a cup of your favorite hot beverage, and dig in.

Or, you know, wait until you get to the family Thanksgiving meal before cutting the first slice…

I predict that this Keto Pumpkin Cheesecake will become one of Great Aunt Gertrude’s  favorite guilty pleasures!

 

If you’re jonesing for more Keto pumpkin recipes, head on over to my 9 Best Keto Pumpkin Recipes To Spice Up Your Fall!

 

Slice of Keto Pumpkin Cheesecake on white plate with mini pumpkins
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5 from 1 vote

The Most Decadent Keto Pumpkin Cheesecake Ever

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Refrigeration Time 6 hours
Total Time 7 hours 40 minutes
Servings 12 slices
Calories 523.44kcal
Author The Low Carb Keto Kitchen

Equipment

  • 10 inch Springform pan

Ingredients

Crust

  • 1 ½ cups almond flour
  • ¼ cup Swerve powdered sugar substitute
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter melted

Pumpkin Cheesecake Filling

  • 32 ounces cream cheese, softened to room temperature (4 8oz packages)
  • 1 cup sour cream
  • 2 cups Swerve powdered sugar substitute
  • 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup Swerve powdered sugar substitute
  • ½ teaspoon ground cinnamon

Instructions

  • In a medium mixing bowl, whisk together the almond flour, powdered Swerve, and ground cinnamon for the crust. Add the melted butter and stir until combined.
  • Press the crust mixture evenly into the bottom of a 10-inch springform pan that has been greased with non-stick cooking spray. Place in the refrigerator to set for 20 minutes.
  • Preheat oven to 300°F.
  • In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sour cream.
  • Add the powdered sugar substitute, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix just until combined.
  • Add the eggs and beat into the cheesecake batter just until combined; do not over-mix.
  • Pour the cheesecake batter into the springform pan. Bake at 300F for 1 hour and 20 minutes until golden brown on top. Tip: place a cookie sheet under the cheesecake to catch any butter that might drip out of the pan from the crust.
  • Cool the cheesecake at room temperature until just warm, then cover with plastic wrap and refrigerate for at least 6 hours.
  • Before serving, beat the heavy whipping cream until thickened. Add the powdered sugar substitute and ground cinnamon, then beat until it reaches the consistency of whipped cream.
  • Slice and serve the cheesecake with the whipped cream.

Notes

The cheesecake needs to be refrigerated for 6 hours, but you can let it chill overnight if you want to.

Nutrition

Serving: 1slice | Calories: 523.44kcal | Carbohydrates: 10.54g | Protein: 10.11g | Fat: 50.78g | Fiber: 2.73g | Net Carbs: 7.81g