Keto Pumpkin Cheesecake

Indulge in the creamy decadence of our Keto Pumpkin Cheesecake! This tantalizing dessert combines the rich flavors of smooth cream cheese, warm autumn spices, and velvety pumpkin puree, all nestled on a delectable low-carb crust.

Perfect for those following a ketogenic lifestyle, this luscious cheesecake is a delightful treat that will satisfy your cravings without compromising your dietary goals. Prepare to fall in love with every delicious bite of this guilt-free dessert that celebrates the essence of autumn. Get ready to savor the flavors of the season with our Keto Pumpkin Cheesecake!

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours

Servings 12 slices

Ingredients

Keto Cheesecake Crust:

• Baking spray for pan
• 1 1/2 cups almond flour
• 1 1/2 cups unsweetened shredded coconut
• 1/4 cup Swerve Granular Sugar
• 1/2 cup unsalted butter melted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground nutmeg

Keto Pumpkin Cheesecake Filling:

• 32 oz cream cheese softened to room temperature
• 16 oz sour cream room temperature
• 1 cup Swerve Granular Sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Pinch of cloves
• 1 teaspoon Xanthan Gum
• 3 large eggs
• 1 can pumpkin puree
• 1 teaspoon Vanilla extract

Sugar-Free Cinnamon Whipped Cream:

• 2 cups whipped cream
• 1/2 cup Swerve Granular Sugar
• 1 teaspoon ground cinnamon

Garnish:

• Sugar-Free Caramel Sauce

Instructions

1. Preheat the oven to 300 degrees Fahrenheit.
2. Adjust the top rack to be positioned in the middle of the oven.

Keto Cheesecake Crust:

1. Wrap the outside of an 8 or 9-inch springform pan in a double layer of foil. Covering the bottom and sides of the pan, only from outside. This will prevent the cheesecake from water leaking in.
2. Spray the springform pan inside with baking spray and set aside.
3. Add all the ingredients to a large bowl and stir until fully combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup or your fingers, press the crust and try to line the sides about 1 inch up.
5. Refrigerate for at least 20 minutes.

Keto Pumpkin Cheesecake Filling:

1. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed, for about 1 minute. Add sour cream and beat for another minute, stopping to scrape the sides and bottom of the bowl.
2. Add the sugar and xanthan gum and continue beating until well combined and creamy.
3. Add the vanilla, cinnamon, nutmeg, ginger, and cloves. Beat to combine.
4. Add the eggs one at a time and beat after each addition until just combined. Careful not to over-mix. Stop to scrape the sides and bottom of the bowl when mixing.
5. Add the pumpkin puree and stir to combine.
6. Pour cheesecake batter into the prepared crust.

Bake:

1. Set the springform pan in a large roasting pan, that is deep enough to add water to it. Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
2. Transfer to the preheated oven.
3. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. I baked my cheesecake for exactly 1 hour and 20 minutes at 300 F.
4. Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
5. Transfer cake to a cooling rack and take off the foil. Run a butter knife around the edges to prevent the cheesecake from sticking to the sides. Cool for another 2 hours and transfer to the fridge to chill for 5-6 hours or better overnight.

Cinnamon Whipped Cream:

1. Add all ingredients to a bowl and whisk until fluffy.
2. Add to a piping bag fitted with the star tip and pipe on the cheesecake.

Drizzle on the sugar free caramel sauce for the final touch, enjoy!

Nutrition