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Keto Pumpkin Cheesecake (Best Ever! So Creamy) Recipe

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4 from 13 reviews

This Keto Pumpkin Cheesecake is the ultimate creamy, low-carb dessert perfect for fall or any time you crave a rich, flavorful cheesecake. Featuring a nutty almond and pecan crust with a spiced pumpkin cream cheese filling, it delivers classic pumpkin pie flavors without the carbs. Baked to perfection and topped with whipped cream, this cheesecake is a crowd-pleaser that’s great for holidays or any special occasion.

Ingredients

Crust

  • 1 1/4 cups almond flour
  • 1 cup pecans (or walnuts)
  • 4 teaspoons coconut flour
  • 5 tablespoons unsalted butter
  • 1/3 cup Lakanto (powdered) OR 3 tablespoons (36 grams) THM Gentle Sweet (homemade version)
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon salt

Filling

  • 24 ounces cream cheese (full-fat brick-style, softened)
  • 1 cup canned pumpkin
  • 1 3/4 cups Lakanto (powdered) OR 2/3 cup (128 grams) Gentle Sweet (homemade version)
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs (50 grams each, room temperature)

Topping

  • Whipped cream (for decorating, optional)

Instructions

  1. Prepare the Pan: Place a round of parchment paper at the bottom of an 8-inch springform pan and grease the sides with butter. Preheat the oven to 350 °F (175 °C).
  2. Make the Crust: Combine all crust ingredients in a food processor fitted with an S-blade. Process on high speed until the pecans are finely chopped to about 1/8 inch size but not too small, and the mixture is well combined.
  3. Press Crust: Press the crust mixture evenly into the greased springform pan, forming the crust up slightly more than halfway up the sides but ensuring it’s not too thin or too low to hold the filling.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes or until it looks dry rather than glossy. Remove and smooth out any imperfections using a spoon. Let the crust sit and cool for 15 minutes while preparing the filling.
  5. Prepare the Filling: In a large mixing bowl, beat together the softened cream cheese, canned pumpkin, sweetener, pumpkin pie spice, vanilla extract, and salt with an electric hand mixer on medium speed until smooth and well combined.
  6. Add Eggs: Beat in the eggs one at a time on low speed until just combined, taking care not to overmix to prevent cracks.
  7. Assemble: Pour the filling into the cooled crust, spreading it evenly.
  8. Bake Cheesecake: Bake at 350 °F (175 °C) for 50 minutes. The cheesecake should be mostly set but still slightly jiggly in the center when gently tapped.
  9. Cool in Oven: Turn off the oven and open the door. Let the cheesecake sit inside for 30 minutes to gradually cool and reduce cracking.
  10. Room Temperature Cooling: Remove from oven and allow to come to room temperature for about 2 hours.
  11. Chill: Refrigerate the cheesecake for at least 8 hours, preferably overnight, to fully set.
  12. Decorate and Serve: Before serving, pipe or spread whipped cream on top as desired. Use a Wilton Tip 6B for piping if you want a decorative finish.
  13. Storage: Store the cheesecake in the fridge for up to 4 days or freeze whole for up to 3 months. Thaw frozen cheesecake overnight in the fridge before serving.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Room temperature eggs help in achieving a smooth batter without lumps.
  • Avoid overmixing after adding eggs to prevent cracks in cheesecake.
  • Letting the cheesecake cool slowly in the oven reduces cracking.
  • Substitute pecans with walnuts if preferred.
  • Lakanto is a keto-friendly sweetener; Gentle Sweet is a homemade alternative.
  • Chilling the cheesecake overnight improves texture and flavor.
  • Freezing is a great way to store leftovers; thaw slowly in the fridge.
  • Use parchment paper under the crust to prevent sticking and ease removal.

Find it online: https://lauracooks.com/keto-pumpkin-cheesecake-best-ever-so-creamy-recipe/