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HOW TO MAKE KETO PUMPKIN CHEESECAKE

Keto Pumpkin Cheesecake

Recipe by foodXmorrisons
Course: DesertCuisine: AmericanDifficulty: Medium
Servings

12

Slices
Prep time

1

hour 
Cooking time

1

hour 
Calories

365

kcal
Total time

2

hours 

Keto Pumpkin Cheesecake is a low-carb and perfectly smooth dessert that is great for Thanksgiving.

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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

Directions

  • Preheat the oven to 300 degrees Fahrenheit.
  • Adjust the top rack to be positioned in the middle of the oven.
  • Keto Cheesecake Crust
  • 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.
  • Spray the springform pan inside with baking spray and set aside.
  • Add all the ingredients to a large bowl and stir until fully combined.
  • 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.
  • Refrigerate for at least 20 minutes.
  • Keto Pumpkin Cheesecake Filling
  • 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.
  • Add the sugar and xanthan gum and continue beating until well combined and creamy.
  • Add the vanilla, cinnamon, nutmeg, ginger, and cloves. Beat to combine.
  • 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.
  • Add the pumpkin puree and stir to combine.
  • Pour cheesecake batter into the prepared crust.
  • Bake
  • 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.
  • Transfer to the preheated oven.
  • 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.
  • Turn the oven off, but leave the cake in the oven with the door slightly opened to cool slowly for an hour.
  • 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
  • Add all ingredients to a bowl and whisk until fluffy.
  • Add to a piping bag fitted with the star tip and pipe on the cheesecake.

Recipe Video

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