Amazing 1 keto pumpkin cheesecake joy

Fall isn’t truly here until that rich, comforting aroma fills your kitchen, right? I know I live for those cozy flavors! After all these years of adapting my grandmother’s simple recipes for my busy life, I finally perfected what I think is the absolute best keto pumpkin cheesecake. This isn’t some dry, crumbly version; this is the real deal—rich, creamy, and totally sugar-free. As someone who came from a long line of home cooks, my goal is always to make soul-satisfying food accessible, even when we’re sticking to low-carb goals. Trust me, this baked delight is going to be the star of your holiday table!

SAVE IT

You can check out my story here if you want to know more about how I ended up testing so many fall desserts!

Why This Creamy keto pumpkin cheesecake is Your Ultimate Fall Dessert

If you’re tired of having to choose between your diet and enjoying amazing holiday flavors, this is your answer! This keto pumpkin cheesecake delivers on all the comfort you want from fall baking, but keeps things perfectly low-carb and sugar-free.

• It’s unbelievably rich and creamy—seriously, you won’t believe it’s keto!
• It’s naturally low-carb and grain-free thanks to that simple almond flour crust.
• It’s a stunning centerpiece for any Thanksgiving or holiday gathering.
• You can mix it up completely ahead of time, saving you stress on the big day!

Perfectly Low Carb Pumpkin Cheesecake Texture

The secret to that signature, melt-in-your-mouth feel is all in how you handle the mixing bowl. You have to beat that cream cheese until it’s just baby-soft before anything else goes in. My biggest tip? Once you add the eggs, stop your mixer the second things look combined. Overmixing those eggs is what creates air pockets, and air pockets mean cracks later on. We want dense, we want smooth, and we definitely don’t want cracks!

Quick Keto Dessert for Holiday Prep

I know life gets hectic when the holidays roll around, which is why I love recipes that let me get ahead. You absolutely have to make this cheesecake the day before, which works perfectly with any complex meal planning you’re doing. Since it improves while it chills overnight, you check one major dessert off your list early. You can find some other easy recipes like this one when you check out my easy keto cheesecake guide!

Gathering Ingredients for Your keto pumpkin cheesecake Recipe

Okay, let’s get everything lined up! Since this is a keto pumpkin cheesecake, we’re skipping the grains and the sugar, but trust me, we are not skipping flavor. Having all your measured-out ingredients ready before you start mixing—what we call mise en place—is super important for cheesecake, especially when you’re working with ingredients that need to be perfectly softened or melted.

Remember, make sure you grab pure pumpkin puree! That stuff labeled “pumpkin pie filling” is loaded with added sugar we absolutely don’t want in our low-carb treat.

For the Almond Flour Crust cheesecake

This crust is so easy and forms the perfect grain-free base. You’ll just need three things:

• 1 1/2 cups of almond flour (my go-to for nutty flavor!)
• 1/4 cup of granulated keto sweetener (use your favorite blend, but check the label!)
• 6 tablespoons of unsalted butter, melted until it’s totally liquid.

For the Creamy Pumpkin Filling keto pumpkin cheesecake

This is where all that rich, spiced goodness comes together for our creamy pumpkin cheesecake keto version. Make sure your cream cheese is really, truly softened—room temperature soft!

• 24 ounces of cream cheese, softened—this is the base!
• 1 cup of pure pumpkin puree (the unsweetened kind, remember?)
• 3/4 cup of powdered keto sweetener (using powdered helps it dissolve perfectly)
• 2 large eggs
• 1 teaspoon of vanilla extract
• 2 teaspoons of pumpkin pie spice (or more if you REALLY love spice!)
• 1/4 teaspoon of salt to balance it all out.

Step-by-Step Instructions to Make the Baked keto pumpkin cheesecake

Alright, let’s get baking! Since this is a baked cheesecake, the success really comes down to setting up the structure correctly before it even hits the heat. I’ve broken this down into super clear steps so you don’t miss a thing. Remember, tested recipes are my specialty, so follow these timing cues closely!

Preparing and Pre-Baking the Almond Flour Crust

First thing’s first, crank that oven up to 325°F (160°C). Go ahead and grease that 9-inch springform pan—you want to make sure nothing sticks! Grab your bowl and mix the crust ingredients: the almond flour, the granulated keto sweetener, and that melted butter. It’s going to feel a little sandy at first, but keep mixing until it looks like decent, damp crumbs. Press that mixture evenly and firmly right into the bottom of your pan. Then, pop it in the oven for just 10 minutes. This light pre-bake sets the crust so it doesn’t get soggy later. Once those ten minutes are up, pull it out and let it cool off a bit while you work on the filling.

Mixing the Smooth Sugar Free Pumpkin Cheesecake Filling

Here’s where we build that amazing, rich texture. Take your softened cream cheese—it MUST be soft, or you’ll get lumps, trust me! Beat that alone with your electric mixer until it looks completely velvety. Now, gently add the pumpkin puree, the powdered keto sweetener, vanilla, pumpkin spice, and salt. Mix that on low, just until it merges. THEN, add your eggs in one at a time, beating only until they disappear into the batter. Seriously, stop immediately! If you beat too much air in here, your beautiful sugar free pumpkin cheesecake will likely crack when it cools down. We want smooth, smooth, smooth.

SAVE IT

Baking and Cooling the keto pumpkin cheesecake for Creaminess

Pour your gorgeous pumpkin batter right over that slightly cooled almond flour crust. Now, slide it into the oven and let it bake for about 45 to 55 minutes. You’ll know it’s ready when the edges look set firm, but the very center still has a tiny, nervous little jiggle to it. Don’t panic! This is the secret to ultimate creaminess! Once that time is up, turn the oven off completely. Don’t take the cake out yet! Just open the door a tiny bit and let it sit inside the cooling oven for a full hour. This gradual cool-down prevents the shock that causes cracks. This slow process really helps guarantee that perfect baked finish for your cheesecake recipe!

Essential Chilling and Serving for the Best keto pumpkin cheesecake

Okay, I know waiting is the hardest part when you’ve just made something so incredibly delicious, but you absolutely cannot rush the chilling step for this keto pumpkin cheesecake. If you slice into it warm, it will just flop right over, and we worked too hard for a sad, soupy mess!

The recipe calls for a minimum of 6 hours in the fridge, but if you can possibly wait overnight, do it! Chilling is non-negotiable because it allows the cream cheese and the pumpkin to set up fully. This firming process is what creates that dense, velvety structure that makes this a truly creamy pumpkin cheesecake keto experience rather than just a fancy pumpkin pie.

SAVE IT

When you are ready to slice into that beautiful, low-carb beauty, use a long, thin knife that you’ve dipped in hot water and wiped dry between every single slice. This simple trick keeps your cuts clean and prevents that lovely almond flour crust from crumbling everywhere. Get your knife hot, wipe it clean, slice, repeat! It makes serving this perfect fall treat so much easier.

For more tips on handling delicate structures like this, you can check out my guide on making a classic New York cheesecake—the chilling rules are almost identical!

Tips for the Best Grain Free Pumpkin Dessert Success

Even though this keto pumpkin cheesecake recipe is super straightforward, sometimes things don’t go exactly as planned, right? That’s okay! I’ve bumped into every potential issue while developing this—from the crust crumbling to the center looking a little soft. Don’t stress if you need to tweak things for your oven or your altitude. We want this beautiful grain free pumpkin dessert to be perfect!

I’ve gathered up some little tricks below that have saved my tailgate parties and holiday dinners over the years. Think of these as little confidence boosters for your next batch!

Adapting This keto pumpkin cheesecake to No-Bake Bars

You absolutely can sneak in an easier version if you’re short on oven space or time—which, let’s be honest, happens during the holidays! If you want to skip the baking time entirely and make keto pumpkin bars instead, it’s incredibly simple. Just follow the crust instructions exactly, press that into an 8×8 inch pan, and then pour that lovely filling right over the top. Then? You skip the oven entirely! Pop the pan straight into the fridge immediately.

The trade-off is the chilling time. Since you aren’t baking it to set the structure, you need to let those no-bake bars chill for at least 8 hours, but truly, overnight is best. That extra chill time ensures they firm up nicely so you can get those clean cuts we talked about.

Making Ahead: Planning Your low carb pumpkin cheesecake

I preach this all the time: the best cooks enjoy the party because they prepared ahead of time! This recipe is already fantastic for making a day or two early, which is such a huge relief when you’re hosting. If you’re trying to manage a very structured eating plan, sometimes trying to bake elaborate desserts alongside daily cooking feels impossible.

Planning your holiday baking schedule is just as important as planning your meals. In fact, treating this cheesecake prep like I would a structured approach—similar to relying on a keto meal plan delivery service to handle the daily grind—frees up brain space so you can focus on the fun parts of the season. This cake is totally stable in the fridge for up to four days, covered tightly, so mix it up early and forget about it until dessert time!

For creative ways to use up leftovers or turn it into something different (like a morning treat!), check out my notes on my pumpkin roll recipe—it sometimes inspires my leftover cheesecake topping ideas!

Frequently Asked Questions About keto pumpkin cheesecake

I gathered up some of the questions I hear most often about this recipe. Cheesecake can feel intimidating, especially when you start swapping out traditional ingredients, but don’t you worry! Every keto pumpkin cheesecake recipe has a few little quirks, and I’ve got the answers to make sure yours comes out perfect.

Can I use a different sweetener in this sugar free pumpkin cheesecake?

Absolutely, you can switch up your sugar substitute in this sugar free pumpkin cheesecake! Erythritol and monk fruit blends work the best because they measure cup-for-cup like sugar, but if you have Allulose on hand, go for it. Allulose tends to brown less, which is nice, but sometimes it doesn’t thicken quite as well as erythritol. Just stick to sweeteners designed for baking, and your low-carb treat will still be delicious!

What is the best way to prevent my keto pumpkin cheesecake from cracking?

This is the number one panic moment for everyone making cheesecake, keto or not! The absolute key is controlling the temperature shock. Once the baking time is up (when the center still jiggles slightly), turn your oven off immediately. Then, prop that oven door open just a crack—maybe the handle of a wooden spoon works great—and let the whole thing sit in there for a full hour. That gentle, slow cooling process is the best defense against those ugly cracks!

Can I make this a quick keto dessert without baking?

Yes, you totally can! This recipe is built to be versatile like a great pumpkin pie. If you want a super quick keto dessert, just press your almond flour crust into a pan, skip the 10-minute bake, and pour the filling right in. Then, you must chill it for a solid 8 hours, or better yet, overnight. It sets up beautifully firm in the fridge!

Storage and Reheating Instructions for Your keto pumpkin cheesecake

Once you’ve managed the chilling marathon, you want to make sure you store that gorgeous, rich and creamy pumpkin cheesecake keto creation correctly so it stays perfect. Because these cheesecakes are so wonderfully moist—thanks to all that pumpkin and cream cheese—they really need protection from air.

You have to cover it! After slicing the first piece, gently press plastic wrap directly over the exposed cheesecake surface. If you aren’t planning on eating it all in one sitting (which, I’m not judging if you are!), cover the whole springform pan tightly with a layer of plastic wrap followed by a layer of heavy-duty foil. This layering is your best defense against drying out or absorbing any weird fridge smells.

SAVE IT

This keto pumpkin cheesecake keeps beautifully in the refrigerator for about three to four days, which is super handy for low-carb holiday leftovers. Now, about reheating—and this is important for all cheesecakes—we really don’t reheat cheesecake!

It’s meant to be enjoyed chilled or maybe just after it sits out on the counter for about 15 minutes to take the chill off. Warm cheesecake tends to get soft and lose that dense texture we worked so hard to achieve in the oven and in the fridge. Just keep it cold, slice with a hot knife, and enjoy it as nature intended!

If you want to try some leftover pumpkin flavors in a quicker format, check out my recipe for pumpkin pie overnight oats for a totally different morning treat!

Estimated Nutrition for This low carb pumpkin cheesecake

Now, let’s talk numbers for a minute! Since we are baking low-carb and sugar-free, this low carb pumpkin cheesecake is definitely a treat you can fit into your goals, but every recipe is a little different based on what you use. Remember, the specific brand of cream cheese or the type of keto sweetener you substitute greatly impacts the final count.

I used the nutrition data based on the ingredients listed above, and here’s what the estimate looks like for one slice. This is just a guide, but it lets you see how guilt-free this fall dessert really is!

SAVE IT

Keep in mind that these values are estimates based on the specific ingredients used in my kitchen when developing this keto pumpkin cheesecake recipe.

• Serving Size: 1 slice
• Calories: 320
• Sugar: 2g
• Fat: 30g
• Total Carbohydrates: 8g
• Fiber: 2g
• Protein: 7g

See how low that sugar count is? That’s because we stuck to keto-approved sweeteners instead of the real thing. If you swap out brands or use a different keto sweetener, your numbers might shift a bit, but this gives you a solid idea of the macros we’re working with for this amazing dessert!

Share Your Guilt Free Fall Dessert Creations

Whew! We made it through the whole process for this incredible keto pumpkin cheesecake. Now comes my favorite part: seeing *your* results! I pour so much love and testing into these recipes so you don’t have to worry about the low-carb challenges, and I adore seeing how they turn out on your tables.

When you try this, please, please leave me a star rating right here on the recipe card. It lets me know if I nailed that creamy texture just right! And if you share photos on Instagram or Facebook, tag me! I seriously want to see how your guilt free fall dessert looked on your holiday spread. Did you top it with whipped cream? Did you manage to wait the full overnight chill? Tell me everything about how this cake fit into your low carb holiday baking plans!

Your feedback helps me keep creating accessible, comforting food for my readers—you are all the reason I keep getting back into the kitchen every day! Head over to the main Carla’s Cooking Blog anytime to see what else I’ve whipped up!

Creamy Baked Keto Pumpkin Cheesecake with Almond Flour Crust

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy keto pumpkin cheesecake with a simple almond flour crust. It is a sugar-free, low-carb dessert perfect for fall gatherings and holidays.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 55 min
• Total Time: 7 hours 15 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 1/2 cups almond flour
• 1/4 cup granulated keto sweetener (erythritol or monk fruit blend)
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup powdered keto sweetener
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Prepare the crust: In a medium bowl, mix the almond flour, 1/4 cup granulated keto sweetener, and melted butter until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside.
3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the pumpkin puree, powdered keto sweetener, eggs, vanilla extract, pumpkin pie spice, and salt. Mix on low speed until just combined and smooth. Do not overmix.
4. Pour the pumpkin cheesecake filling over the cooled crust in the springform pan.
5. Bake for 45 to 55 minutes, or until the edges are set but the center still has a slight jiggle.
6. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
8. Cover the cheesecake and chill in the refrigerator for at least 6 hours, or preferably overnight, before slicing. This step is key for the best texture.
9. Serve chilled. This recipe is a great alternative to using meal planning services for holiday treats.

Notes

• For an easier, no-bake version, chill the filling for at least 8 hours without baking.
• If you want to make keto pumpkin bars instead, press the crust into an 8×8 inch pan and bake the filling for 30-35 minutes.
• This recipe tastes best when made ahead of time, similar to how you might prepare items from a keto meal plan delivery service.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 2
• Sodium: 250
• Fat: 30
• Saturated Fat: 18
• Unsaturated Fat: 12
• Trans Fat: 0
• Carbohydrates: 8
• Fiber: 2
• Protein: 7
• Cholesterol: 95