Home » Low-Carb Desserts » Keto Pumpkin Cheesecake
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Quickly mixed in the food processor, this keto pumpkin cheesecake is truly easy to make.
With a prep time of 15 minutes and about 30 minutes in the oven, the only challenging part is waiting for it to set and firm up in the fridge!
I adore cheesecake! I often make recipes like keto cheesecake, microwave cheesecake, cheesecake-stuffed strawberries, and keto cheesecake bites.
In the fall, I love making this keto pumpkin cheesecake. The pumpkin adds lovely flavor and color to the cake. I bake this cake for Thanksgiving in addition to this keto pumpkin pie for those who dislike the soft texture and heavily spiced flavor of pumpkin pie.
Jump to:
- Ingredients
- Variations
- Keto Pumpkin Cheesecake Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pumpkin Recipes
- Foodie Newsletter
- Recipe Card
- Let's Connect
Ingredients
Here's an overview of the ingredients needed to make this cake. The exact measurements are included in the recipe card below.
- Cream cheese: Make sure it's soft. You can remove it from the fridge a couple of hours ahead of time or cube it and microwave it for 20 seconds.
- Canned pumpkin: Use pure, unsweetened pumpkin puree, not sweetened pumpkin pie filling. A can of pumpkin puree contains 1 ¾ cups of pumpkin. I intentionally use ¾ cup in this recipe, which leaves me with 1 cup to use in other recipes, such as this keto pumpkin bread.
- Granulated sweetener: I usually use erythritol in this recipe.
- Flavorings: Vanilla extract and ground cinnamon. Make sure the cinnamon is fresh.
- Coconut flour: It's highly absorbent, so measure it carefully. It can be overdrying if used in excess. It helps set the cake and prevent the deep cracks typical of cheesecakes from forming. The cake might wrinkle a bit on top, but in my experience, it won't have deep cracks.
- Eggs: I use large eggs in most of my recipes, this one included. They should be at room temperature, so remove them from the fridge a couple of hours ahead of time or submerge them in warm (not hot) water to warm them up.
Variations
- I've made this cake successfully with Neufchatel cream cheese, which is reduced-fat cream cheese. So that's an option if you'd like to give it a try.
- You can use pumpkin pie spice instead of cinnamon, but use less of it - just one teaspoon.
- Another tasty option, if you like the combination of pumpkin and chocolate, is to mix ½ cup of dark chocolate chips into the batter. Do it by hand, though, not in the food processor. You want the chocolate chips to remain intact.
Keto Pumpkin Cheesecake Instructions
Making this cake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You simply process the ingredients, except for the eggs, in your food processor. Then, add the eggs and pulse to combine. Don't over-mix! You don't want to introduce too much air into the batter.
Pour the mixture into a well-greased 9-inch pie plate. You can also use a smaller (8-inch) pie plate or a nonstick 8-inch springform pan. I've always baked this cake in a pie plate because I like serving it on Thanksgiving, and it seems appropriate.
Bake the cake until nearly set but still jiggly, 30-40 minutes at 350°F.
Cool the cake completely on the counter, then refrigerate it for at least 4 hours, preferably overnight, before cutting and serving.
Expert Tips
- How long you bake the cake will depend on the pan you use and your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In my new oven, which is more accurate, and when using a 9-inch pan, it takes just 30 minutes.
- When you cut the cake, since it's quite dense, dip your knife in hot water and wipe it dry between slices. This will help prevent the knife from sticking and tearing the cake.
Recipe FAQs
Can I omit the coconut flour?
I haven't tried making this cake without the coconut flour. I like using it. It helps prevent the deep cracks that sometimes happen when you remove a cheesecake from the oven.
What pan should I use when baking a keto pumpkin cheesecake?
You can bake this cake in an 8-inch or a 9-inch pan. A 9-inch pan will produce a flatter cake. A smaller pan will produce a taller cake that takes slightly longer to bake. You can see the difference in the photo below. Both are excellent!
Can I use stevia instead of erythritol?
I almost always bake with stevia. But in this particular recipe, erythritol works much better. So, I recommend using it or any other granulated sweetener that equals ½ cup of sugar.
Serving Suggestions
This cake is excellent as it is. Sometimes, I dust it with powdered sweetener to make it look prettier.
You can also top it with a dollop of keto whipped cream. If you like the flavor combination of pumpkin and chocolate, top it with chocolate whipped cream.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge an hour before serving them.
More Pumpkin Recipes
- Keto Pumpkin Cupcakes
- Keto Pumpkin Pie
- Keto Pumpkin Mug Cake
- Keto Pumpkin Bread
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Recipe Card
4.98 from 200 votes
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Keto Pumpkin Cheesecake
Quickly mixed in the food processor, thisketo pumpkin cheesecakeis truly easy to make.
Prep Time15 minutes mins
Cook Time35 minutes mins
Rest time6 hours hrs
Total Time6 hours hrs 50 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 8 slices
Calories: 230kcal
Author: Vered DeLeeuw
Ingredients
- 16 ounces cream cheese softened
- ¾ cup pure pumpkin puree (183 grams)
- ½ cup granulated sweetener (I use erythritol)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
Instructions
Preheat your oven to 350°F. Generously grease a 9-inch pie plate with butter.
In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
Add the eggs and process just until blended. Don't overmix.
Pour the mixture into the prepared pie plate.
Bake until the cake isn't liquid anymore but still a bit jiggly, for 30-35 minutes.
Transfer the cake to a cooling rack and cool to room temperature for about 2 hours. Refrigerate it for at least 4 hours, preferably overnight, before slicing.
To slice the cake, use a sharp knife dipped in hot water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat slices.
Lift each slice from the pan with a cake server.
Top with a dollop of keto whipped cream and serve.
Video
Notes
- The cream cheese and the eggs should be at room temperature. You can take them out of the fridge a couple of hours ahead of time. Alternatively, cube the cream cheese and microwave it for 20 seconds, and submerge the eggs in a bowl of warm (not hot) water.
- How long you bake the cake will depend on the pan you use and your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In the new one, which is more accurate, and when using a 9-inch pan, it needs just 30 minutes. Both are excellent, so it's up to you which pan you use. Just remember to start checking after 30 minutes and try not to over-bake.
- You can keep the leftovers in the fridge, in an airtight container, for up to five days. Remove them from the fridge an hour before serving.
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Nutrition per Serving
Serving: 1slice | Calories: 230kcal | Carbohydrates: 6g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Sodium: 189mg | Fiber: 1g | Sugar: 4g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
More Low-Carb Desserts
- Keto Mug Cake
- Keto Brownies
- Keto Cookie Dough
- Keto Strawberry Shortcake
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Erica
Great recipe! I used almond flour instead of coconut, 2 teaspoons of maple syrup, and 2 packets of Equal. Then made the recommended chocolate whipped cream. I'm making two more for New Year's. The neighbors love it, thank you!Reply
Vered DeLeeuw
You're very welcome, Erica! I'm so glad you and your neighbors enjoyed this cake!
Reply
Amy
I am excited to try this recipe out for Thanksgiving! Is it possible to make as cupcakes?
Reply
Vered DeLeeuw
Hi Amy,
I only tested this recipe using a pie plate. I believe you can bake it as cupcakes, and would recommend well-greased foil liners to prevent sticking. But it would be an experiment.Reply
Dorothy
when you say to cube the cream cheese and microwave it for 20 minutes won't that just be gross?? Do you actually mean 20 seconds??
I want to make this for Thanksgiving but I'm stuck on the microwave time......Reply
Vered DeLeeuw
Hi Dorothy, thank you so much for catching that. You're right, of course. I changed it to 20 seconds.
Reply
PepperC
This looks Wonderful ... But Wondering ...
Can you substitute Almond Flour for the Coconut Flour? ... If so ... What Measurement (and any other adjustments) ... Thank You ...Reply
Vered DeLeeuw
Yes. You can use two tablespoons of superfine almond flour with no other adjustments.
Reply
Donna
Even better than regular pumpkin cheesecakes. The texture and consistency is perfect. So yummy! Thank you for this recipe.Reply
Vered DeLeeuw
You're very welcome, Donna! Glad you liked it.
Reply
Judy Hale
Hi, this sounds so good! Can you substitute gluten green flour for the coconut flour? If so, what measurements? Thank you
Vered DeLeeuw
Hi Judy,
I assume you meant gluten-free flour? I only tested this recipe with coconut flour. As an educated guess, I would say you could use two tablespoons of gluten-free flour such as this. But it would be an experiment.
Faith JH
This was sooo good!! The flavor was spot on and it had the perfect texture. Thank you for the amazing recipe!Reply
Vered DeLeeuw
You're very welcome, Faith!
Reply
Madeleine
Can you put this in a graham crust pie dish?Vered DeLeeuw
Hi Madeleine,
Yes, you can, keeping in mind it won't be low-carb if this type of crust is used.
justin
Can you sub honey or maple syrup as a sweetener? If so, please suggest proportions.
Reply
Vered DeLeeuw
Unfortunately, you can't. This recipe doesn't work with a liquid sweetener.
Reply
