This ridiculously SCRUMPTIOUS low carb pumpkin cheesecake is the epitome of cozy and comforting low carb desserts for fall!
Add this crowd-pleaser to your Thanksgiving menu alongside traditional recipes like low carb pumpkin pie and pumpkin soup to make it as memorable and delicious as possible. It’s an easy way to prove to your pals that low carb cheesecake is every bit as delicious as the sugar-packed kind!
If low carb + pumpkin + cheesecake are your jam, then you’re in for a treat my friend. Let’s go!
I love that it’s delicious pumpkin cheesecake and I (as a low carb eater) can eat it without thinking twice! (Need I say more?!) It’s also…
- Rich decadent pumpkin cheesecake flavor
- Totally low carb and guilt-free
- Really quick and easy prep
- Sweet crunchy homemade crust
This EASY pumpkin cheesecake is ready in 5 quick steps:
1. Crust. Combine crust ingredients, and press the crust into an even layer along the bottom of a 7″ springform pan.
2. Combine cream cheese, erythritol, and salt in a food processor until smooth.
3. Add remaining filling ingredients and combine until smooth.
4. Pour filling over the prepared crust.
5. Bake by placing the springform pan on a rimmed baking sheet and into the oven preheated to 325 F. Bake for 35-40 minutes.
Pro Tip: Want to ensure your crust doesn’t crack? The best way to do this is to make gradual temperature changes:
- Place your springform pan inside a 9×13 casserole dish. Place the dish in the preheated oven, and pour 1″ of boiling water into the dish (i.e. a water bath).
- Once the cheesecake is done baking, turn off the oven, open the door, and leave the cheesecake in there for 1 hour.
- Allow your cheesecake to cool on the counter (removed from the water bath) for 1 hour. Now it’s good to go in the fridge for 4 hours before slicing.
Important Ingredients Notes
Since there are quite a few carbs in pumpkin, we’ll have to cut carbs elsewhere in this pumpkin spice cheesecake…
Simple swaps such as removing sugar, flour and not using pumpkin pie filling can easily turn this into a keto pumpkin pie.
- Cream Cheese – I strongly suggest Philadelphia! (This is one of the few products I never buy generic of).
- Sweetener – I use Lakanto/Swerve, which are made from the diabetic friendly sugar alcohol erythritol. Both of these brands can be used as a 1:1 swap with traditional sugar, so keep that in mind if using something different.
- Pumpkin Puree – Not pumpkin pie filling, which has added sugar.
- Low Carb Graham Cracker Crust – a combo of almond flour, butter, and cinnamon.
- Pumpkin Pie Spice
Your low carb pumpkin cheesecake will need to be stored in the fridge if you can wrestle it away from your dinner guests. Of course, you can just make another….
Can You Freeze This?
Believe it or not, you can freeze this low carb pumpkin cheesecake!
Freeze the whole thing, or freeze it in individual slices so you can pull one serving out at a time! Allow the cheesecake to slow thaw in the fridge to ensure it’s as incredibly delicious as when it first set.
Finish off each slice of cheesecake with a big dollop of sugar free whipped cream and some chopped nuts for an extra crunch!
- Skip the crust.
- Add some toppings: Cinnamon, low carb nuts (I LOVE pecans with this recipe!), low carb chocolate, or chocolate syrup.
- Make cheesecake bars, similar to my cheesecake fat bombs by pressing the crust into a casserole dish, and pouring the filling on top. You’ll want to adjust the bake time of your keto pumpkin bars — start with 20 minutes and work your way up until the center is set and the top is a beautiful golden brown. Allow the mini pumpkin cheesecake to cool in the fridge before slicing.
It’s true! I’ve got a low carb version of almost every imaginable dessert. Dig on in!
- Cream Cheese Fat Bombs
- Low Carb Peanut Butter Cookies
- Low Carb Brownies
- Low Carb Carrot Cake
- Low Carb Chocolate Chip Cookies
Low Carb Pumpkin CheesecakePrint Recipe Pin Recipe
Graham Cracker Crust:
- 16 Ounces Cream Cheese room temp
- 3/4 Cup Swerve or Lakanto (see sweetener notes below) granular
- 1/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Vanilla Extract
- 2 Eggs room temp
- 1/2 Cup Pumpkin Puree
- 1/2 Teaspoon Pumpkin Pie Spice
"Graham Cracker" Crust*:
- In a medium bowl, combine the ingredients for the crust until the almond flour (3/4 cup) is coated in butter and it resembles a rough sand texture.
- Press the crust into the bottom of a 7" springform pan*. Use the bottom of a measuring cup to press the crust into an even layer.
- Preheat oven to 325 degrees F.
- Pulse cream cheese (16 ounces), erythritol (3/4 cup), and salt (1/4 teaspoon) together in a food processor until smooth. Pause, and scrape down the sides every few pulses.
- Add the vanilla (1/2 teaspoon), pumpkin puree (1/2 cup), and pumpkin pie spice (1/2 teaspoon), and pulse until smooth.
- Add the eggs (2 room temp), and pulse until smooth, again scraping down the sides occasionally to ensure everything combines.
- Pour filling into prepared crust.
- Place springform pan on a rimmed baking sheet.
- Bake in preheated oven for 35 to 40 minutes, or until the edges are set / lightly brown, and the center is still slightly wobbly. This is important to prevent a cracking cheesecake! (overbaking is the easiest way to crack a cheesecake) There should still be about 2-3" of wobbly center in your cheesecake.
- Allow the cheesecake to cool.
- Once at room temp, refrigerate for 3 hours (or overnight!).
- Cover with whipped cream and chopped nuts. Enjoy!
Fans Also Made These Low Carb Recipes:
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- I've found cheesecakes are creamiest when ROOM TEMP ingredients are used! To ensure your ingredients are room temp (and not just softened), leave them on the counter for 2 hours before baking.
- Cream cheese is one of the few ingredients I ALWAYS buy name brand. Philadelphia (in my opinion) is the best, as it creates the creamiest/thickest results.