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My go-to cozy treat for fall is this keto pumpkin cheesecake. It's smooth and rich, loaded with spiced pumpkin and a creamy tangy middle all set on a crunchy, buttery crust. I love how I can offer this at gatherings or keep it for myself on slower nights. It’s so good no one guesses it’s low-carb.
The first time I whipped this up was at Thanksgiving. Now my friends who usually don’t eat keto request it all the time. Folks rave about the silky cheesecake and don’t even miss the sugar buzz.
Dreamy Ingredients
- Almond flour: keeps the crust tender with a mild nutty taste. Go for blanched for a finer texture
- Unsalted butter: makes the base rich and melt-in-your-mouth. Use the best quality you have for the tastiest treat
- Granular erythritol: brings the sweetness you want without the carbs. Try to use a brand without any weird aftertaste
- Cream cheese: the main star for dreamy cheesecake. Make sure to leave it out so it’s nice and soft before mixing
- Pumpkin puree: gives all the fall vibes and makes it moist. Only use plain pumpkin, not pie filling
- Large eggs: help everything set and gives a nice structure. Use fresh eggs for fluffy results
- Cinnamon and nutmeg: warm up the flavor with loads of cozy spice. Freshly grated is best if you want a big aroma boost
Easy Instructions
- Chill Before Serving:
- Once it’s done, leave it out to cool a bit. Then cover and pop in the fridge for at least four hours or until tomorrow so you'll get clean, sturdy slices
- Cool Slowly:
- After baking, shut off the oven but leave the cheesecake inside for an hour. That helps keep it from cracking
- Bake the Cheesecake:
- Bake the filled pan for around 45 to 50 minutes. The middle should look done but still move a little when you shake it. Take it out before it gets too firm or it’ll lose that perfect creamy bite
- Fill the Pan:
- Pour the pumpkin batter onto your cooled crust. Gently jiggle the pan so bubbles pop up. Drag a knife through if you spot any bigger air pockets
- Make the Filling:
- Cream the softened cheese with the rest of your erythritol. Get it totally smooth to dodge lumps. Then beat in the pumpkin, crack in eggs one at a time, mixing between each. Stir in those spices last until it’s all one color
- Bake the Crust:
- Bake the crust at 350°F for about 10 minutes, looking for that first hint of gold. Let it cool off completely before adding any filling
- Make the Crust:
- Grab a bowl and stir together almond flour, melted butter, and half the erythritol. Coat everything evenly and press into a greased pan, pushing up the sides a bit for a nice edge
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I’m obsessed with the crust. That almond-butter combo takes me back to my grandma’s nutty cookies. Every fall, making it brings those memories—especially now that my niece sprinkles in the spices. It's become our own little holiday ritual.
Keep it Fresh
Cover well and store this cheesecake in the fridge—good for up to five days. I like cutting it into pieces and keeping them in airtight containers for a fast snack later. If you want to freeze, just wrap slices tight and keep them up to two months. Thaw them overnight in the fridge before you dig in.
Switch-Ups
Not feeling almond flour? Swap in finely ground pecan meal for extra toastiness. Coconut oil can take butter’s place, but keep in mind it brings a coconut kick. Any sugar-style sweetener you love will work as long as the measure lines up. Want a spicier bite? Toss in some ground ginger.
Fun Ways to Serve
Chill your slices, top with whipped cream, or dust on some cinnamon. For holidays, I love adding roasted pecans or even a bit of cocoa powder for sparkle. Or, cut into bite-sized squares and set out on a platter for parties.
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Traditions and Background
Cheesecake comes from old-school European baking, but using pumpkin spice brings in that warm American fall feeling. Almond flour and keto-friendly sweeteners update this favorite for low-carb living without giving up the old comforts.
Recipe FAQs
- → Can I use canned pumpkin for this cheesecake?
Yep, you can totally use canned pumpkin in this. Just stick to plain puree, not the pie kind loaded with sugar.
- → What sweetener works best for a keto cheesecake?
Granulated erythritol is the way to go—it sweetens without messing with texture or taste.
- → How do I prevent cracks on the cheesecake surface?
Bake it low and slow, then let the cheesecake hang out in the warm oven to cool down gradually—cracks don’t stand a chance.
- → Can I make this dessert ahead of time?
For sure! It gets even tastier after chilling for a few hours or all night so the flavors really come together.
- → Is almond flour necessary for the crust?
Almond flour gives you that tasty, nutty texture and keeps carbs down. You can swap in a different nut flour, but it’ll taste a bit different.
- → How should the cheesecake be stored?
Just pop it in the fridge with a cover. It’ll stay good for up to five days if you keep it sealed tight.