Keto Pumpkin Spice Cheesecake

This keto pumpkin cheesecake recipe is perfect for the holidays, and tastes so indulgent that you’ll forget it’s low carb! Per serving: 340kcal, 33g fat, 8g protein, 5.2g total carbs – 2.4g fiber = 2.8g net carbs

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  • Prep Time: 25m
  • Cook Time: 1h 20m
  • Total Time: 5h 45m
  • Serves: 16 people
  • Yield: 16 servings

Ingredients

Crust

  • 1/2 cup almond flour (blanched recommended)
  • 6 ounces pecan halves
  • 1 tablespoon coconut flour
  • 2 tablespoons erythritol, or other sweetener
  • 1/4 teaspoon pumpkin spice
  • 1 pinch salt
  • 1 teaspoon baking powder
  • 1 dash ground ginger (optional)
  • 3 ounces butter, melted

Filling

  • 24 ounces cream cheese, softened
  • 8 ounces American Neufchatel (or additional cream cheese), softened
  • 1 cup sugar equivalent granulated sweetener (such as Lakanto or Swerve)
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs
  • 15 ounces (1 can) unsweetened pumpkin puree
  • 1 tablespoon pumpkin spice
  • 1/4 teaspoon cinnamon

Instructions

Crust

  1. Preheat oven to 350F. Prepare a 9" springform pan by greasing thoroughly with coconut oil.
  2. Using a food processor on medium-high speed, process pecans until they resemble a coarse flour. In a mixing bowl, combine pecan "flour" with remaining dry ingredients. Mix until well combined. Add melted butter to dry ingredients and stir to combine.
  3. Press the crust mixture into prepared springform pan. Bake in preheated oven for 12-16 minutes, or until crust is set and lightly browned.
  4. Remove crust from oven and allow it to cool while you make the filling.

Filling

  1. Important: Lower oven temperature to 325F.
  2. Using a stand (or hand) mixer on medium speed, beat together cream cheese, Neufchatel, and sweetener.
  3. Add pumpkin, vanilla, cinnamon, and pumpkin spice. Mix until well combined.
  4. Reduce mixer speed to low and add eggs one at a time, mixing until combined after each addition.
  5. Pour filling over cooled crust.
  6. Bake in preheated oven for approximately 1 hour and 10 minutes, or until center is just set and edges just begin to brown.
  7. Allow to cool at room temperature for about 10 minutes before carefully running a knife around the rim of the pan to loosen.
  8. Refrigerate cheesecake for a minimum or 4-6 hours to set before serving.
  9. Optionally, serve topped with whipped cream, crushed pecans, and/or cinnamon.