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Delicious Homemade Keto Pumpkin Cheesecake

Cheesecake is one of my favorite desserts and pumpkin cheesecake just screams “Hello Fall!” This Keto Pumpkin Cheesecake recipe is a family favorite that is so exceptionally creamy and decadent that nobody believes it is truly keto friendly! Oh, but it is!

Keto Pumpkin Cheesecake on a plate with whipped cream.
Finished Keto Pumpkin Cheesecake.

When my sister was diagnosed with hyperinsulinemia, the best treatment and management was deemed the keto diet. My family and I have spent time adapting recipes and coming up with great keto friendly alternatives because, let’s be honest, who is going to let their little sister miss out on Thanksgiving dessert?!

Ingredients You’ll Need

Keto Pumpkin Cheesecake ingredients.
Ingredients for Keto Pumpkin Cheesecake.

For the Crust:

Almond Flour- I use Blue Diamond Almond Flour but there are several options out there.  Almond Flour gives the crust a great nutty taste.

Vanilla Protein Supplement- Any Vanilla flavored protein will work, but I use Vega One Organic French Vanilla Meal Replacement, as it’s what I have on hand.  (Note: Vega One is a little green, in color and taste but the green does bake out).  Gold Standard Vanilla Ice Cream is another great choice and what Mom uses when baking this recipe.

Ground Flax Seed Powder- You’ll only need about 2 teaspoons of Flax Seed Powder, but it adds a great taste and texture to the crust.  I use Premium Gold, Organic Golden Flaxseed pre-ground powder, which I always have on hand as a great add-in for fiber in smoothies.

Flaxseed.

Granulated Sweetener- You will want to make sure you are using a Keto Friendly Sugar Substitute.  There are several different sugar substitutes out there, but for keto-friendly baking, Monk Fruit is my favorite.  Some sugar substitutes have a chemically after taste.  I don’t notice this when baking with Monk Fruit sugar substitutes.  My favorite is Lakanto Monk Fruit sweetener.  This recipe will use the granulated form for the crust and the powdered form later!

Salt- Just a dash! I use sea salt, but Himalayan salt is a great option as well.

Butter- ½ cup which equals 1 stick of butter, fully melted via the microwave. I use a large microwave safe coffee cup, which is big enough to mix the vanilla right into. Anything to make for less dishes!

Vanilla Extract- 1 teaspoon for flavoring.  This will be mixed right in with the melted butter.

For the Filling:

Cream cheese:  Make sure it is softened.  Either set it on the counter when starting this recipe or soften in the microwave.

Canned Pumpkin Puree:  I always have this on hand, as my dogs love a tablespoon on their food as a treat! Use unsweetened pumpkin puree. Please no pie filling or added sweeteners, as we are going for low carb here!  You will add plenty of ingredients to sweeten and spice it up.

Powdered Sweetener- Lakanto Powdered Monk Fruit sweetener is what I use. I told you that you would need the powdered version as well! It will be used again in the homemade whipped cream recipe for delicious keto friendly topping.

Eggs- You’ll need 3 of them.  Set the eggs out on the counter when setting out the cream cheese.  They should be relatively room temperature when used.

Flavorings- Pumpkin pie spice, Nutmeg, Cinnamon and Vanilla Extract.

The cheesecake is best made the day before so it can chill overnight. At a minimum it needs to chill for 4 hours before removing the pan!

Supplies:

9 inch Springform pan

Crisco- Grease the bottom of the pan by smearing Crisco with a paper towel on the bottom of the pan.  Cut the wax paper as described below, then place the wax paper in the greased bottom of the pan.  Generously spread Crisco overtop the wax paper and the sides of the pan.  This will prevent your cheesecake from sticking and is an important step!

Wax paper- Tear off a piece of wax paper larger than your springform pan.  Using a pen, flip the springform pan upside down on the piece of wax paper and trace the outline of the pan.  Cut the wax paper with scissors using your pen markings as a guide so that the wax paper fits perfectly in the bottom of the pan.

Spatula- This is for scraping your mixing bowl.

Wooden Spoon- Will help press crust dough into place and is the best for mixing the crust.

Butter knife- You’ll need this to run around the edges of the springform pan to make sure your cheesecake is not stuck to the sides of the pan after baking.

Fork- I use a fork as a sifter for dry ingredients.  Also, you will need it for poking the crust.

Mixer- I use my KitchenAid standing mixer but a handheld mixer will work as well.

Mixing bowls, measuring cups and measuring spoons.

How to Make the Keto Pumpkin Cheesecake

It’s easy! Scroll down to see the recipe card! Here are the basic instructions.

For the Crust:

Keto Pumpkin Cheesecake mixing ingredients.
  • Sift the almond flour, French vanilla protein, salt, ground flax seed and monk fruit sweetener together.  I use a fork to sift and stir the dry ingredients well.
  • Whisk the vanilla into the large coffee mug of melted butter, then pour the butter mixture into your bowl of dry crust ingredients.  Mix well with a wooden spoon, pressing the spoon into the mixture against the bowl as needed. (Stir and press, Stir and press)! The mixture will be slightly crumbly but should stick together well.
  • Pour the crust dough into the prepared springform pan and use the spatula or wooden spoon to spread evenly and press firmly into the bottom of the pan. Then, poke the crust with a fork gently all over.  This will provide aeration for the crust.
  • Bake the crust for 15 minutes in the center of the oven.  It should be golden brown. Make sure to let it cool on the counter for about 15 minutes.  
Making pumpkin cheesecake crust.

For the Pumpkin Cream Cheese Filling:

  • Beat the cream cheese and powdered monk fruit sweetener with the mixer at the lowest speed until it appears silky and fluffy. Then, add in the pumpkin puree, pumpkin pie spice, nutmeg, cinnamon, and vanilla. 
  • Next, beat in the eggs one at a time. Be cautious as too high a mixer speed will cause air bubbles (this holds true for any cheesecake). Air bubbles will cause the middle of any cheesecake to sink. It needs to be mixed but not too much!
keto pumpkin cheesecake filling.
  • Pour the finished pumpkin cream cheese filling on top of your cooled crust. Make sure you spread it evenly and smooth the top, so it looks pretty using a spatula or butter knife.
ready to bake keto pumpkin cheesecake.
  • Bake the cheesecake in the center of the oven for 45-50 minutes at 350 degrees F (176 degrees C).  The center will be almost set, but still slightly jiggly! Be cautious not to burn the edges.
  • When done, remove the cheesecake from the oven and run a butter knife around the edge of the springform pan carefully.  This will help prevent the cheesecake from sticking to the side of the pan.  DO NOT remove the springform pan yet!
Finished out of the oven.
Keto Pumpkin Cheesecake Out of the Oven.
  • Cool the keto pumpkin cheesecake on the counter. Then, refrigerate overnight, covered.  (I wrap the top of my springform pan with tin foil).  At a minimum, you need to refrigerate this cheesecake for 4 hours.  You may want to run a butter knife around the edge of the springform pan once more to make sure the cheesecake is not stuck to the pan. Once fully chilled, you can remove the springform pan.
  • Top with homemade keto-friendly whipped cream and sprinkled cinnamon and/or nutmeg.
Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 4 hours
Total Time: 5 hours 25 minutes

This Keto Pumpkin Cheesecake recipe is a family favorite. It is easy to make and is a great keto option to offer for Thanksgiving. Please make in advance so it can chill overnight!

Ingredients

  • Crust
  • • 1 2/3 cup Almond Flour
  • • 1/4 cup French vanilla protein supplement
  • • 2 tsp ground flax seed powder
  • • 3 Tbsp Lakanto Monk Fruit sweetener
  • • Dash of sea salt or Himalayan salt
  • • 1/2 cup butter (melted)
  • • 1 tsp vanilla extract
  • Filling
  • • 24 oz cream cheese (softened)
  • • 1 cup pumpkin puree
  • • 1 ¼ cup Lakanto Powdered Monk Fruit sweetener
  • • 3 eggs (at room temperature)
  • • 1 tsp pumpkin pie spice
  • • Dash of nutmeg
  • • 1/2 tsp cinnamon
  • • 1 tsp vanilla extract
  • Topping
  • • Homemade Keto Whipped Cream- See recipe below!
  • • Cinnamon and Nutmeg for sprinkling

Instructions

    Start by making the crust:

    In a medium mixing bowl, sift the almond flour, French
    vanilla protein, salt, ground flax seed and monk fruit sweetener together.  I like to simply stir the dry ingredients
    with a fork to sift and mix well.  

    In a small separate mixing bowl, whisk together the melted
    butter and vanilla. 

    Then, stir the butter and vanilla mixture into the dry
    ingredients, pressing with a wooden spoon as necessary. The crust dough will be slightly crumbly but should stick together well.

    Using a wooden spoon or spatula, press the crust dough solidly into the bottom of the prepared springform pan. 
    Then, poke with a fork lightly all over for aeration while baking.

    Bake the crust for 15 minutes or until slightly golden
    brown. Then, let the crust cool on the counter for about 15 minutes.

    In the meantime, make the filling:

    Beat the cream cheese and powdered monk fruit sweetener in a mixer at low speed until it appears silky and fluffy. Add in the pumpkin puree, pumpkin pie spice, nutmeg, cinnamon, and vanilla.  Then, beat in the eggs one at a time on low speed.

    Pour the cheesecake filling over the cooled crust in your
    springform pan. Smooth the top using a spatula or knife to spread evenly.

    Bake for 45- 50 minutes. The center will be almost set, but
    still slightly jiggly.

    Remove the cheesecake from the oven. To prevent the edges from sticking you can run a butter knife around the edge of the springform pan, but DO NOT remove the pan yet

    Cool the cheesecake on the counter to room temperature.  Then, refrigerate for at least 4 hours but
    preferably overnight until fully set. Remove the cheesecake from springform pan once fully chilled.

    Serve sliced with whipped cream and cinnamon/nutmeg
    sprinkled on top.

Notes

  • To store, wrap with plastic wrap or place in an
    airtight container.  The pumpkin cheesecake
    will remain fresh for about 4 days stored in this manner
  • The cheesecake needs to chill for at least 4 hours, preferably overnight.
Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 4 hours
Total Time: 5 hours 25 minutes

This Keto Pumpkin Cheesecake recipe is a family favorite. It is easy to make and is a great keto option to offer for Thanksgiving. Please make in advance so it can chill overnight!

Ingredients

  • Crust
  • • 1 2/3 cup Almond Flour
  • • 1/4 cup French vanilla protein supplement
  • • 2 tsp ground flax seed powder
  • • 3 Tbsp Lakanto Monk Fruit sweetener
  • • Dash of sea salt or Himalayan salt
  • • 1/2 cup butter (melted)
  • • 1 tsp vanilla extract
  • Filling
  • • 24 oz cream cheese (softened)
  • • 1 cup pumpkin puree
  • • 1 ¼ cup Lakanto Powdered Monk Fruit sweetener
  • • 3 eggs (at room temperature)
  • • 1 tsp pumpkin pie spice
  • • Dash of nutmeg
  • • 1/2 tsp cinnamon
  • • 1 tsp vanilla extract
  • Topping
  • • Homemade Keto Whipped Cream- See recipe below!
  • • Cinnamon and Nutmeg for sprinkling

Instructions

    Start by making the crust:

    In a medium mixing bowl, sift the almond flour, French
    vanilla protein, salt, ground flax seed and monk fruit sweetener together.  I like to simply stir the dry ingredients
    with a fork to sift and mix well.  

    In a small separate mixing bowl, whisk together the melted
    butter and vanilla. 

    Then, stir the butter and vanilla mixture into the dry
    ingredients, pressing with a wooden spoon as necessary. The crust dough will be slightly crumbly but should stick together well.

    Using a wooden spoon or spatula, press the crust dough solidly into the bottom of the prepared springform pan. 
    Then, poke with a fork lightly all over for aeration while baking.

    Bake the crust for 15 minutes or until slightly golden
    brown. Then, let the crust cool on the counter for about 15 minutes.

    In the meantime, make the filling:

    Beat the cream cheese and powdered monk fruit sweetener in a mixer at low speed until it appears silky and fluffy. Add in the pumpkin puree, pumpkin pie spice, nutmeg, cinnamon, and vanilla.  Then, beat in the eggs one at a time on low speed.

    Pour the cheesecake filling over the cooled crust in your
    springform pan. Smooth the top using a spatula or knife to spread evenly.

    Bake for 45- 50 minutes. The center will be almost set, but
    still slightly jiggly.

    Remove the cheesecake from the oven. To prevent the edges from sticking you can run a butter knife around the edge of the springform pan, but DO NOT remove the pan yet

    Cool the cheesecake on the counter to room temperature.  Then, refrigerate for at least 4 hours but
    preferably overnight until fully set. Remove the cheesecake from springform pan once fully chilled.

    Serve sliced with whipped cream and cinnamon/nutmeg
    sprinkled on top.

Notes

  • To store, wrap with plastic wrap or place in an
    airtight container.  The pumpkin cheesecake
    will remain fresh for about 4 days stored in this manner
  • The cheesecake needs to chill for at least 4 hours, preferably overnight.

Additional Recipes

Delicious Homemade Keto Whipped Cream
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