A rich and creamy keto pumpkin cheesecake with all the flavors of fall. It’s a popular low carb holiday dessert that is sure to become a family favorite!
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IF YOU JUMP TO THE RECIPE USING THE LINK BELOW, BE SURE TO COME BACK AND READ THE VALUABLE TIPS AND INFORMATION IN THE POST. I THINK YOU’LL FIND THEM USEFUL IF YOU DECIDE TO MAKE THIS LOW CARB RECIPE.
This week, I baked a pumpkin keto cheesecake. The pumpkin flavor and spices are perfect for welcoming fall. And, I’m already planning to add this treat to our Thanksgiving menu.
My family is sure to enjoy this sugar free dessert if I bring it to our holiday meal. Cheesecake is always preferred over pie at our dinners. But my keto pumpkin pie is also a favorite during the holidays.
This keto pumpkin pie cheesecake is based on my keto blueberry cheesecake recipe. I used the same crust but changed up the filling to omit the berries and add pumpkin puree.
Steps for making the low carb cheesecake crust
How to make a keto pumpkin cheesecake
Once the crust is made, the filling ingredients are blended together with an electric mixer or food processor. Combine the cream cheese, sweetener, and vanilla extract first.
Then blend in pumpkin puree, eggs, and spices. Pour over prepared crust and bake until set. Cool completely and chill before serving.
Recipe Tips and Variations
Because it’s just me eating low carb desserts, I prefer baking cheesecake in a pie pan which results in a shorter cheesecake. However, you can double the filling and bake it in a springform pan if you prefer a more traditional style.
Make sure the cream cheese has reached room temperature so you don’t get lumps in the sugar free pumpkin cheesecake filling. If you are in a rush, you can gently warm it in the microwave on 30% power until the desired temperature is reached.
The eggs should also be at room temperature to prevent any chilling of the cheese. Eggs can be submerged in warm water for about 15 minutes to gently warm them up from the refrigerator.
Bon Appétit suggests using a food processor to blend the cream cheese into the other ingredients. It tends to do a better job than a hand mixer and can result in a smoother cheesecake filling.
More keto pumpkin recipes
If you love this pumpkin cheesecake recipe, you’re sure to enjoy the following recipes too.
If you want more, check out all my low carb cheesecake recipes!
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Low Carb Pumpkin Cheesecake Pie
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Filling:
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Additional Info
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
This content was originally published here.