Meet your new fall favorite: a creamy, velvety keto pumpkin cheesecake with warm spices, a nutty almond-pecan crust, and zero added sugar. It tastes like a cozy sweater and slices like a dream. If you love classic cheesecake but want to keep carbs low, this is the one.
Keto Pumpkin Cheesecake (Creamy, Low-Carb & Easy)
Equipment
- 1 9-inch springform pan
- 1 Roasting pan for water bath
- 1 Heavy-duty aluminum foil wrap pan 2–3 layers
- 1 Parchment Paper to line pan bottom
- 1 Stand mixer or hand mixer
- 1 Kettle to boil water
- 1 Cooling rack
- 1 Thin, sharp knife for clean slices
Ingredients
Crust
- 1.5 cup almond flour fine
- 0.5 cup pecans finely chopped or pecan meal
- 3 tbsp granular allulose or erythritol blend
- 1 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 5 tbsp unsalted butter melted
Filling
- 24 oz full-fat cream cheese room temperature
- 0.75 cup granular allulose or erythritol blend
- 2 tbsp powdered allulose or erythritol blend for extra smoothness
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup sour cream or full-fat Greek yogurt room temperature
- 3 large eggs room temperature
- 1.5 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.25 tsp fine sea salt
Instructions
Step-by-Step Instructions
- Heat oven to 325 b0F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 to 3 layers of heavy-duty foil to protect it from water. Set a kettle of water to boil for the water bath.
- In a bowl, mix almond flour, pecans, sweetener, cinnamon, and salt. Stir in melted butter until the mixture feels like damp sand. Press firmly into the bottom of the pan in an even layer. Bake for 10 minutes, then cool on a rack while you make the filling.
- With a stand mixer or hand mixer, beat cream cheese on medium speed for 2 minutes until completely smooth. Add granular sweetener, powdered sweetener, and salt; beat on medium until silky, scraping the bowl as needed.
- Mix in pumpkin puree, sour cream, vanilla, and spices on low speed until combined. Avoid whipping too much air into the batter for the creamiest texture.
- Add eggs one at a time on low speed, mixing just until incorporated after each addition. Scrape down the bowl and stir gently to ensure a uniform batter.
- Pour the filling over the crust and smooth the top. Place the foil-wrapped pan in a large roasting pan. Set on the middle rack and carefully pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 55 to 70 minutes, until the edges are set and the center wobbles like Jell-O when gently nudged. If the top is browning, tent loosely with foil.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, unwrap the foil, and run a thin knife around the edge to release. Cool at room temperature for another hour, then refrigerate at least 6 to 8 hours or overnight.
- Release the springform ring. For clean slices, use a thin, sharp knife warmed under hot water and wiped dry between cuts. Top with lightly sweetened whipped cream and toasted pecans if you like.
Notes
Why You’ll Love This Keto Pumpkin Cheesecake
- Ultra creamy texture with a clean, custardy jiggle that sets perfectly.
- Low-carb and gluten free, made with a toasty almond-pecan crust.
- Balanced spice and pumpkin flavor that never tastes overly sweet.
- Make-ahead friendly for holidays, dinner parties, or meal prep treats.
- Tested tips to prevent cracks, graininess, and soggy crusts.
Keto Pumpkin Cheesecake Ingredients & Substitutions
For the crust:
- 1 1/2 cups (150 g) fine almond flour
- 1/2 cup (55 g) finely chopped pecans or pecan meal
- 3 tbsp granular allulose or erythritol blend
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 5 tbsp unsalted butter, melted
Substitutions: Use all almond flour if you prefer nut-free from pecans. Swap pecans with walnuts or omit. For a coconut note, replace 1/4 cup almond flour with unsweetened shredded coconut. Dairy free butter works.
For the filling:
- 24 oz (680 g) full-fat cream cheese, room temperature
- 3/4 cup (150 g) granular allulose or erythritol blend, plus 2 tbsp powdered for extra smoothness
- 1 cup (240 g) pumpkin puree, not pumpkin pie filling
- 1/2 cup (120 ml) sour cream or full-fat Greek yogurt, room temperature
- 3 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp fine sea salt
Substitutions: Use 1 1/2 to 2 tsp pumpkin pie spice in place of individual spices. Dairy free: use plant-based cream cheese and thick coconut cream for sour cream, but texture will be slightly softer. Sweetener: allulose yields the silkiest texture; erythritol blends are fine but can crystallize when cold, so include some powdered sweetener for smoothness.
Step-by-Step Instructions to Make Keto Pumpkin Cheesecake
1. Prep the pan and oven
Heat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with 2 to 3 layers of heavy-duty foil to protect it from water. Set a kettle of water to boil for the water bath.
2. Make and pre-bake the crust
In a bowl, mix almond flour, pecans, sweetener, cinnamon, and salt. Stir in melted butter until the mixture feels like damp sand. Press firmly into the bottom of the pan in an even layer. Bake for 10 minutes, then cool on a rack while you make the filling.
3. Beat the cream cheese and sweetener
With a stand mixer or hand mixer, beat cream cheese on medium speed for 2 minutes until completely smooth. Add granular sweetener, powdered sweetener, and salt; beat on medium until silky, scraping the bowl as needed.
4. Add pumpkin, sour cream, vanilla, and spices
Mix in pumpkin puree, sour cream, vanilla, and spices on low speed until combined. Avoid whipping too much air into the batter for the creamiest texture.
5. Add the eggs
Add eggs one at a time on low speed, mixing just until incorporated after each addition. Scrape down the bowl and stir gently to ensure a uniform batter.
6. Assemble and bake in a water bath
Pour the filling over the crust and smooth the top. Place the foil-wrapped pan in a large roasting pan. Set on the middle rack and carefully pour hot water into the roasting pan to reach halfway up the sides of the springform. Bake 55 to 70 minutes, until the edges are set and the center wobbles like Jell-O when gently nudged. If the top is browning, tent loosely with foil.
7. Cool gradually for a crack-free finish
Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour. Remove from the water bath, unwrap the foil, and run a thin knife around the edge to release. Cool at room temperature for another hour, then refrigerate at least 6 to 8 hours or overnight.
8. Slice and serve
Release the springform ring. For clean slices, use a thin, sharp knife warmed under hot water and wiped dry between cuts. Top with lightly sweetened whipped cream and toasted pecans if you like.
Tips for Success
- Room temp ingredients are non-negotiable for a silky filling.
- Low speed mixing keeps air out and prevents cracks.
- Water bath equals insurance. If you prefer not to, place a pan of hot water on the lower rack to add steam.
- Use allulose for the smoothest bite. If using erythritol blends, include a little powdered sweetener to minimize crystallization.
- Do not overbake. The center should still have a gentle wobble.
- Chill fully. Overnight chill improves texture and flavor.
Variations of Keto Pumpkin Cheesecake
- Crustless: Skip the crust and bake directly in the lined, greased pan for fewer carbs. Bake time will be slightly shorter.
- Chocolate swirl: Swirl in 1/3 cup melted 85 percent dark chocolate mixed with 2 tbsp allulose.
- Mini cheesecakes: Divide crust and filling among a lined muffin tin. Bake 18 to 22 minutes.
- Maple-pecan vibe: Add 1 tsp sugar free maple extract to the filling and top with toasted pecans.
- Cheesecake bars: Bake in a parchment-lined 9 by 13 inch pan, 30 to 40 minutes.
Serving Suggestions: What to Pair with Keto Pumpkin Cheesecake
- A dollop of cinnamon whipped cream and a sprinkle of chopped pecans.
- Warm sugar free caramel drizzle and flaky sea salt.
- Freshly brewed coffee, chai, or a decaf espresso after dinner.
- A simple berry compote for brightness.
Storage & Reheating Instructions
- Refrigerate: Store covered for up to 5 days. Cheesecake tastes best after an overnight chill.
- Freeze: Freeze whole or in slices, well wrapped, for up to 2 months. Thaw overnight in the fridge, then rest 15 minutes at room temp before serving.
- Reheating: No reheating needed. For a softer texture, let slices sit at room temperature for 10 to 15 minutes.
Memories Made Around the Table
I first served this creamy beauty at a leaf-strewn fall potluck, and everyone asked for seconds before dinner was cleared. It is the kind of dessert that feels special yet unfussy, the perfect ending to a cozy meal.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that will throw off sweetness and carbs. Use 100 percent pumpkin puree.
What sweetener works best for keto cheesecake?
Allulose creates the smoothest, least grainy texture. Erythritol or monk fruit erythritol blends also work well. Choose a blend labeled 1 to 1 with sugar and consider adding a little powdered sweetener for silkiness.
Why did my cheesecake crack?
Common causes are overmixing, overbaking, or rapid cooling. Mix on low, bake until just set at the edges with a wobble in the center, and cool gradually with a water bath for best results.
What pan size can I use?
A 9-inch springform is ideal. For an 8-inch pan, increase bake time slightly. For a 10-inch pan, reduce bake time and expect a thinner cheesecake.
Final Thoughts
This keto pumpkin cheesecake brings everything we love about autumn in a creamy, low-carb slice. Make it a day ahead, slice clean, and enjoy every spiced, velvety bite.