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This Keto Pumpkin Cheesecake recipe is creamy, delicious, and just in time for fall. I use ingredients like monk fruit sweetener to make this recipe sugar-free and low in carbs. Following a low-carb, keto, or diabetic-friendly diet does not mean you need to give up the foods you love or avoid indulging during the holidays.
This recipe is so easy to make and if you enjoy my other keto desserts, like the Dark Chocolate & Sea Salt Brownies, you will definitely love my Keto Pumpkin Cheesecake. I live in Southern California where many friends and family members are very health conscious so it’s always nice to offer delicious dessert alternatives. It is especially satisfying when no one even realizes they are enjoying a dessert that is actually healthier for them. My guests love this Keto Pumpkin Cheesecake recipe and I know it will become a favorite of yours too!
How to Make Keto Pie Crust
Making keto pie crust is simple. We’re just going to swap out regular flour for almond flour and add in melted butter, monk fruit sweetener ( I Like Lankato), and butter until it forms a crumbly consistency. Then in a 8″ baking tray lined with parchment paper, we’ll spread the crust at the bottom of the pan and press it down evenly. Next, bake it at 350 degrees for 8-10 minutes until golden brown and set aside. It’s as simple as that and this recipe can be used for any keto pie crust you’d like to make.
Should I Use Canned or Homemade Pumpkin Puree?
The choice of whether to use canned or homemade pumpkin puree is totally up to you. At the beginning of fall, when they start putting out the different types of pumpkin and squash, I like to make a few batches of pumpkin puree to freeze for use in a variety of different recipes. This is a great way to save yourself time if you’re looking to go the homemade route.
One benefit to making your own puree is that you can introduce more complex and rich flavors by using different varieties of pumpkin. Both Red Kuri and Kabocha are great options and are easier to find in the grocery stores during the fall season. They will produce beautiful color, velvety texture, and sweet rich flavors into anything you bake them with.
What are the best pumpkins to use for pumpkin pie?
The two best pumpkins to use for pumpkin pie that are also readily available in most grocery stores are kobusha squash and red kuri squash. Other squashes such as Jarrahdale, Musque de Provence, and Winter Luxury are also fantastic for baking but harder to find.
How to Make Keto Pumpkin Cheesecake Filling
My pumpkin cheesecake filling is creamy, smooth, and delicious. You’re simply going to use an electric mixer to combine the cream cheese and the granulated monk fruit sweetener until smooth. Then mix in the pumpkin puree, ground cinnamon, and pumpkin spice.
Next, very lightly beat your eggs and gently fold them in using a spatula. The key to a delicious cheesecake is not too add too much air, so you do not want to use a mixer or whisk to add the eggs. This is how cheesecakes ends up with cracks.
Baking & Cooling Your Cheesecake
The last important step to creating the perfect cheesecake is baking and cooling. First, pour the batter on top of the crust and gently shake the cheesecake onto the counter to release any bubble it could have inside. Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end.
The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool and then once completely cooled, refrigerate for one hour.
Important Tips To Remember
- Remember not to over mix your cheese cake filling. You do not want to add too much air or it will result in cracks.
- Do not cook your cheesecake all the way. You want your cheesecake to remain slightly jiggly in the center.
- Make sure all of your ingredients are at room tempurature before adding. This will prevent lumps.
- Serve your cheesecake with full fat homemade whipped cream or coconut whipped cream to keep your dessert keto-friendly and low carb. Milk contains a lot of sugar.
- To serve in beautiful squares, I like to slice off the very edges of the cake.
How to Store Your Pumpkin Cheesecake
To store your keto pumpkin cheesecake, place your slices in an airtight container and place them in the refrigerator for up to 5 days.
The Best Keto Pumpkin Cheesecake Recipe
- 8" Baking Pan
- 1.5 cups almond flour
- ¼ cup monk fruit sweetener granulated
- ¼ cup butter melted
- ½ tsp cinnamon ground
Pumpkin Cheesecake Filling
- 16 oz cream cheese room tempurature
- ⅓ cup monk fruit sweetener granulated
- ¾ cup pumpkin puree room tempurature
- 2 large eggs room tempurature
- 1 tsp pumpkin spice
- ½ tsp cinnamon ground
- 1 tsp vanilla extract
- Preheat the oven to 350F. Prepare an 8’’ baking tray with parchment paper.
- Mix the ingredients for the crust until a crumbly consistency. Place it into the prepared baking tray, press it down with your fingers evenly. Bake it for 8-10 minutes or until lightly golden. Set aside.
Pumpkin Cheesecake Filling
- Use an electric mixer to combine the cream cheese and the granulated monk fruit, mix until smooth. Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine
- Light beat the eggs and gently combine using a spatula. Don’t over-whisk, or you’ll be adding undesired air to the batter.
- Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside
Bake & Chill
- Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end. The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool before refrigerating it
- Place the cheesecake in the fridge for at least an hour to chill.
- Make sure all ingredients are at room temperature.
- Do not cook your cheesecake all the way through. Stop baking so the center is still jiggly.
- let cool completely before placing in the refrigerator.
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