Pumpkin spice season is here, and that means one thing: dessert cravings. If you’ve been eyeing pumpkin pies and lattes but don’t want to blow your keto lifestyle, we’ve got you covered. This Keto Pumpkin Cheesecake hits all the right notes—rich, creamy, spiced to perfection, and best of all, it’s low-carb. It’s perfect for Thanksgiving, Christmas, or just a cozy weekend treat.

Whether you’re a pro baker or someone who just wants a simple dessert that looks fancy, this recipe is for you. Let’s break it down step by step so you can whip up this guilt-free pumpkin delight without breaking a sweat.

Why Keto Pumpkin Cheesecake?

Before we get to the good stuff, here’s why this dessert works so well:

Low-Carb Goodness: No regular sugar or flour, so you can keep your carbs in check.
Perfect Texture: It’s creamy without being too heavy, thanks to the pumpkin puree and cream cheese combo.
Seasonal Flavors: All the cinnamon, nutmeg, and pumpkin spice vibes you could want—fall in every bite.
Make-Ahead Friendly: Cheesecake always tastes better the next day, so it’s a stress-free dessert for gatherings.

Ingredients You’ll Need

Most of these are pantry staples if you’re already living the keto life. If not, a quick grocery trip will do the trick.

For the Crust:

2 cups almond flour
1/3 cup unsalted butter, melted
1/4 cup granulated erythritol or monk fruit sweetener
1 tsp cinnamon

For the Filling:

16 oz cream cheese (softened)
1 cup pumpkin puree (not pumpkin pie filling)
2/3 cup powdered erythritol or monk fruit sweetener
3 large eggs
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup heavy whipping cream

Optional Toppings:

Keto whipped cream
A dash of cinnamon
Pecans for garnish

Equipment You’ll Need

9-inch springform pan
Mixing bowls
Hand or stand mixer
Baking sheet
Parchment paper
Aluminum foil

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 325°F (160°C).
Line the bottom of your springform pan with parchment paper. This makes it easier to remove the cheesecake later.
Wrap the outside of the pan with aluminum foil to prevent any leaks while baking.

Step 2: Make the Crust

In a bowl, mix the almond flour, melted butter, erythritol, and cinnamon until it looks like wet sand.
Press the mixture firmly into the bottom of the springform pan. Use the back of a spoon or your hands for an even layer.
Bake the crust for 10 minutes. Let it cool while you make the filling.

Step 3: Whip Up the Filling

In a large mixing bowl, beat the cream cheese until it’s smooth and fluffy. This is key for avoiding lumps.
Add the powdered sweetener and mix until well combined.
Mix in the pumpkin puree, vanilla extract, pumpkin spice, cinnamon, and nutmeg. Beat until smooth.
Add the eggs one at a time, mixing on low speed. This keeps the batter from getting too much air, which can cause cracks.
Finally, add the heavy cream and mix just until combined.

Step 4: Pour and Bake

Pour the cheesecake batter over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet and put it in the oven. This catches any drips and keeps the baking even.
Bake for 50–60 minutes. The edges should be set, but the center will still jiggle slightly when you shake the pan gently.

Step 5: Cool It Down

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.
Transfer the cheesecake to the countertop to cool completely, then refrigerate for at least 4 hours or, ideally, overnight.

Serving Tips

Once chilled, remove the cheesecake from the springform pan. Top it with keto whipped cream, a sprinkle of cinnamon, or a few pecans if you’re feeling fancy. Use a sharp knife to cut clean slices, wiping the blade between cuts for a picture-perfect dessert.

Pro Tips for the Best Keto Pumpkin Cheesecake

Room Temperature Ingredients
Using softened cream cheese and eggs at room temperature makes for a smoother batter. If your cream cheese is too cold, you’ll get lumps.
Don’t Overmix
While it’s tempting to crank up the mixer, too much air in the batter can lead to cracks in your cheesecake. Keep the speed low when adding eggs and cream.
Water Bath Alternative
If you’re nervous about water baths, place a pan of hot water on the bottom rack of your oven. It creates steam, which helps prevent cracks without the hassle.
Check Sweeteners
Not all keto sweeteners are created equal. Erythritol and monk fruit work great here without any weird aftertaste. Avoid using liquid sweeteners as they can mess with the texture.
Let It Chill
Cheesecake needs time to set fully. Overnight chilling not only improves the texture but also deepens the flavors. Trust me, it’s worth the wait.

Why This Recipe Works for Keto

Low Carb: Each slice comes in at just around 4–5 grams of net carbs, depending on your exact ingredients.
High Fat: The cream cheese, heavy cream, and almond flour crust make this a fat-friendly dessert perfect for keto macros.
Natural Sweeteners: Erythritol and monk fruit don’t spike your blood sugar, making them ideal for keto baking.

Variations to Try

Feeling adventurous? Here are a few tweaks to make this recipe your own:

Spiced Almond Crust: Add a pinch of ginger or clove to the crust for extra spice.
Chocolate Pumpkin Swirl: Drizzle melted keto chocolate on top and swirl it with a toothpick before baking.
Mini Cheesecakes: Use a muffin tin with liners to make individual portions. Reduce baking time to about 20 minutes.
No-Bake Version: Skip the baking and freeze the crust before adding the filling. Use gelatin to set the cheesecake instead of eggs.

Storing Your Cheesecake

In the Fridge: Keep leftovers in an airtight container for up to 5 days.
In the Freezer: Slice the cheesecake and wrap each piece in plastic wrap, then store them in a freezer bag. Thaw overnight in the fridge when you’re ready to enjoy.

The Perfect Holiday Dessert

Keto Pumpkin Cheesecake is a showstopper that fits seamlessly into your holiday table. It’s indulgent (but keto-friendly), flavorful without being overwhelming, and elegant enough to impress your guests. Best of all, it’s so easy that you’ll find yourself making it again and again—even after pumpkin season is long gone.

So grab your apron and get baking. This might just become your new favorite keto dessert!