This creamy keto pumpkin cheesecake is low-carb, refined sugar-free. This tasty dessert is full of fall flavors and is perfect for, Thanksgiving, or all year round!
Ingredients for Keto Pumpkin Cheesecake
Watch Video: Learn how to make this recipe
For the biscuit base:
? 1 ? cups – Almond flour or ground almonds
? 4 tbsp – Butter
? ? tsp – Salt
? 2 tbsp – Powdered Erythritol sweetener
For the pumpkin puree:
? 500g – Pumpkin
? ? tsp – Salt
? ? cup – Powdered Erythritol sweetener
? 1 tbsp – Butter
? ? cup – Water
For the cheesecake filling:
? ? cup – Pumpkin puree
? ? cup – Powdered Erythritol sweetener
? 2 cups/450g – Ricotta or Cream cheese
? 2 Eggs
? ? cup – Cream
? 1 tsp – Powered Cinnamon
? ? tsp – Grated nutmeg
How to Make Keto Baked Pumpkin Cheesecake
Step One – The Biscuit Base
? If using whole almonds, grind the almonds to a powder in a mixer.
? Take it out in a bowl and add the remaining ingredients.
? Mix everything well until evenly combined.
? Place it on the baking pan and press down with a spoon or with your hands to form an even layer. You can use a 9 inch loose bottom pan or spring form pan.
? Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.
? Take it out and let it cool.
Step Two – The Pumpkin Puree
? Core, peel and dice the pumpkins into small pieces.
? Place a pan over medium heat and add butter.
? Once the butter melts, add the diced pumpkin and roast it stirring.
? Occasionally until the pumpkin starts to caramelize / turn brown around the edges.
? Add the salt, 2 tbsp sweetener and water to the pot.
? Cover the pot and let the pumpkin cook until fork tender.
? Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.
Step Three – The Cheesecake Filling
? Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.
? Add in the cream and cheese next and whisk again until everything is well combined.
? Now add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth
? Pour this in the baking tray over the biscuit paste.
? If you are using a loose bottom pan, cover the outside of the pan nicely with two layers of aluminium foil.
? Place it on a water bath. (Take a bigger tray and fill it half with warm water)
? Bake the cheesecake in a preheated oven at 180 degrees Celsius for about 40 minutes.
? Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.
Keto Baked Pumpkin Cheesecake
Ingredients
Biscuit Base
- 1 ½ cups – Almond flour or ground almonds
- 4 tbsp – Butter
- ¼ tsp – Salt
- 2 tbsp – Powdered Erythritol sweetener
pumpkin puree
- 500g – Pumpkin
- ¼ tsp – Salt
- ¼ cup – Powdered Erythritol sweetener
- 1 tbsp – Butter
- ¼ cup – Water
cheesecake filling
- ½ cup – Pumpkin puree
- ½ cup – Powdered Erythritol sweetener
- 2 cups/450g – Ricotta or Cream cheese
- 2 Eggs
- ¼ cup – Cream
- 1 tsp – Powered Cinnamon
- ¼ tsp – Grated nutmeg
Instructions
Step One – The Biscuit Base
- If using whole almonds, grind the almonds to a powder in a mixer.
- Take it out in a bowl and add the remaining ingredients.
- Mix everything well until evenly combined.
- Place it on the baking pan and press down with a spoon or with your hands to form an even layer. You can use a 9 inch loose bottom pan or spring form pan.
- Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.
- Take it out and let it cool.
Step Two – The Pumpkin Puree
- Core, peel and dice the pumpkins into small pieces.
- Place a pan over medium heat and add butter.
- Once the butter melts, add the diced pumpkin and roast it stirring.
- Occasionally until the pumpkin starts to caramelize / turn brown around the edges.
- Add the salt, 2 tbsp sweetener and water to the pot.
- Cover the pot and let the pumpkin cook until fork tender.
- Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.
Step Three – The Cheesecake Filling
- Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.
- Add in the cream and cheese next and whisk again until everything is well combined.
- Add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth
- Pour this in the baking tray over the biscuit paste.
- If you are using a loose bottom pan, cover the outside of the pan nicely with two layers of aluminium foil.
- Place it on a water bath. (Take a bigger tray and fill it half with warm water)
- Bake the cheesecake in a preheated oven at 180 degrees Celsius for about 40 minutes.
- Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.
More Keto Desserts
The Best Keto Lemon Dessert Recipes
25 Keto & Low Carb Strawberry Desserts
Skip to Recipe