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    Home » Desserts » Cakes & Cupcakes » Keto Pumpkin Cheesecake

    Keto Pumpkin Cheesecake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar FreeTrim Healthy Mama

    Published: Sep 23, 2021 · Modified: Sep 24, 2021

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for keto pumpkin cheesecake

    Keto Pumpkin Cheesecake combines the flavors of pumpkin pie and cheesecake into one delicious dessert. This festive low carb pumpkin cheesecake is perfect for fall, especially on Thanksgiving! With only 4 net carbs and an amazing sweet pecan crust, this pumpkin keto cheesecake is the ideal treat any time of year.

    slice of keto pumpkin cheesecake set on white plate next to cake plate with remaining pumpkin cheesecake and cup of coffee

    This easy keto pumpkin cheesecake recipe comes together in minutes in your food processor or blender. With less than 10 ingredients and about 10 minutes of prep time, you can have a delicious fall dessert. This low carb pumpkin cheesecake recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    Cheesecake is one of the easiest desserts to transform to a low carb, gluten-free, keto, or Trim Healthy Mama eating plan. Win over your friends and family this fall with my easy Keto Pumpkin Cheesecake recipe.

    The first time I ever did an official diet was about 9 months into being married. My husband and I had settled into married life and each put on a few pounds enjoying life. We decided to do the South Beach Diet together. We bought the book and dove in.

    One of my favorite desserts on that plan was the mini sweetened ricotta cheese desserts. They taste like cheesecake. That was one of the easiest ways to satisfy my sweet tooth and not feel like I was missing out. Over the years I modified those into true cheesecakes and have a handful of amazing cheesecakes in my repertoire. Some of my favorites are my mini breakfast cheesecakes. I use a hearty amount of cottage cheese to boost the protein and make them suitable for breakfast. I adapted my mini pumpkin breakfast cheesecake into this recipe.

    pie server lifting slice of cake from plate

    Ingredients

    Pecans - I made a pecan crust for this low carb pumpkin cheesecake but you can sub in another nut or make this almond flour crust if you prefer.

    Butter - I use regular salted butter in all of my recipes. If you have unsalted butter I recommend adding just a tiny pinch of salt.

    Sweetener - I greatly prefer the blend I developed using erythritol, xylitol, and stevia. It tastes like sugar, has no aftertaste, and is much cheaper than almost every other packaged sweetener.

    Pumpkin - Canned pumpkin puree is the easiest to use in keto pumpkin cheesecake but fresh pumpkin puree can work as well. Just make sure not to use canned pumpkin pie filling since that will have added sugar.

    Cream cheese - I use full-fat cream cheese in my cheesecakes. If you want to use a lower fat cream cheese most should work. Fat-free cream cheese is not a good choice.

    Cottage cheese - Cottage cheese is my secret ingredient in cheesecakes. You cannot taste it. I promise. But it adds protein and nutrients.

    Eggs - Eggs are necessary for this recipe. My pumpkin cheesecake mousse is egg free if you cannot have eggs.

    Cinnamon - I like the combination of cinnamon with pumpkin but you are welcome to use pumpkin spice, pumpkin pie spice, ginger, nutmeg, cloves, or any other sweet spices you enjoy.

    Heavy cream, optional - You don't have to put whipped cream on your cheesecake but I highly recommend that too. Who doesn't like whipped cream?

    How to make Keto Pumpkin Cheesecake

    I've made dozens of cheesecake recipes before I started making my own up. I've done water baths, instant pot cheesecakes, and used a variety of ingredients. Over the years I've come up with an easy method that works for me every time.

    First Step: Make the pecan crust in the food processor by pulsing room temperature softened or melted butter and the pecans with a little sweetener. Press into the bottom of a springform pan.

    pecan crust in food processor

    Second Step: Make the pumpkin cheesecake filling in the food processor without washing it. A few specks of chopped nuts in the filling won't make a difference. Go easy and save yourself the trouble of washing the bowl.

    Expert Tip: If you do not have a blender or food processor you can make the crust with almond meal or pecan meal and the cheesecake mixture with a medium mixing bowl and electric mixer.

    springform pan with crust layered on bottom next to food processor full of filling

    Third Step: Just wrap the springform in foil and skip the water bath. Testing cheesecakes with and without a water bath I haven't noticed a difference. They are delicious and creamy either way. Skip the trouble and possibility of a soggy crust.

    Fourth Step: Bake the keto pumpkin cheesecake until it no longer jiggles when lightly shaken.

    low carb pumpkin cheesecake in springform pan next to bowl of whipped cheesecake topping

    Is Pumpkin Keto Friendly?

    Yes, pumpkin can be used in a keto diet. While you shouldn't sit down and eat an entire fresh pumpkin or can of puree using a cup or two in a dessert is perfectly fine. It has great nutrition facts, is pretty low calorie, and the natural fiber reduced the net carbs.

    How to Fix a Cracked Cheesecake

    It happens. Don't fret. A cracked cheesecake is the best excuse to make a pile of whipped cream and slather it on top.

    I've heard a rumor that to avoid the cheesecake cracking don't open the oven. I've never been able to try that. I have to peek. And jiggle my cheesecakes to see if they set. So sometimes they crack. And then I either top with whipped cream or a sour cream topping and no one ever notices.

    Pecan Crust for Cheesecake

    My favorite healthy crust for keto pumpkin pie cheesecake is a nut crust. It is quick and simple to chop nuts in a food processor with some butter and sweetener and use that for a crust.

    You can sub in another nut if you prefer but pecans pair really well with pumpkin.

    I do not have a coconut flour option for this crust but you can make this crustless. Or use sunflower seeds in place of the nuts.

    overhead view of keto pumpkin cheesecake topped with whipped cream and cinnamon

    Storage

    Cheesecake should always be stored in the refrigerator. You can keep it up to a week tightly wrapped. You can also freeze it for 2-3 months. I like to freeze individual slices so I can just take out the amount needed. Thaw in the fridge, place on a pretty plate, and top with some fresh whipped cream and no one will ever know it was leftover.

    More Keto Pumpkin Recipes:

    Keto Pumpkin Bread

    Pumpkin Ice Cream Bars

    Keto Pumpkin Pie Twists

    Keto Pumpkin Cookies

    I hope you enjoy your fall with this Keto Pumpkin Cheesecake!

    bite of keto pumpkin cheesecake on a fork with remaining slice of cheesecake on plate

     

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    a slice of keto pumpkin cheesecake lifted up on a pie server

    Keto Pumpkin Cheesecake

    This keto pumpkin cheesecake comes together in minutes. With less than 10 ingredients & 10 minutes of prep, you can have a delicious fall dessert.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 381.2
    Author: Taryn

    Ingredients

    Pecan Crust:

    • 2 cups pecans
    • 2 tablespoon butter
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)

    Pumpkin Filling:

    • 16 oz cream cheese
    • 1 cup cottage cheese
    • 1 cup pumpkin
    • 6 eggs
    • 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 tablespoon cinnamon

    Whipped Cream Topping:

    • 1 cup heavy cream
    • 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) optional
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350. Cover the bottom and sides of a 9-inch springform pan with foil to prevent any leaks.
    • Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom and ½ inch up the sides of a 9-inch springform pan. Bake for 10 minutes.
    • Meanwhile, in the same food processor or blender bowl (no need to wash) pulse the cream cheese and cottage cheese until smooth. Scrape down the sides as needed. Add the rest of the filling ingredients and blend until smooth.
    • Pour the filling on top of the prepared crust. Bake for 1 hour to 1 hour 15 minutes or until the edges are golden brown and the center only jiggles slightly. Cool until room temperature. Refrigerate to chill for at least 3-4 hours.
    • Whip cream until peaks form. Mix in sweetener, if using. Spread on the cooled cheesecake. Store in the refrigerator.

    Notes

    Nutrition: This recipe makes 12 generous-sized slices of cheesecake. The nutrition facts are for one piece. There are 4.3 NET carbs per serving.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.
     
     
     

    Nutrition

    Serving: 1slice | Calories: 381.2 | Carbohydrates: 6.3g | Protein: 9g | Fat: 36.9g | Saturated Fat: 15.1g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 13.5g | Trans Fat: 0.1g | Cholesterol: 158.6mg | Sodium: 240.6mg | Potassium: 219.5mg | Fiber: 2g | Sugar: 2.7g | Vitamin A: 1834.9IU | Vitamin C: 1.2mg | Calcium: 97.6mg | Iron: 1.1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

    Originally Published September 16, 2018. Revised and Republished September 24, 2021.

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    Reader Interactions

    Comments

    1. Sarah says

      November 27, 2019 at 9:56 pm

      Hi! Should the butter and cream cheese be room temperature?

      Reply
      • Taryn says

        November 27, 2019 at 10:04 pm

        It doesn't matter since you mix this in the food processor. I always forget to soften mine. I just let the cream cheese soften while I do the crust.

        Reply
        • tnaidar says

          November 24, 2020 at 11:03 am

          I noticed this person asked about taking out the butter and cream cheese but the recipe just calls for cream cheese. I that just a mistake on their part?

        • Taryn says

          November 24, 2020 at 2:35 pm

          The butter is in the crust 🙂

    2. Alyssha Holdren says

      November 25, 2019 at 8:03 pm

      So I have a “water bath” hack. No matter what I do, it seems like a 50/50 shot of a soggy crust. So INSTEAD, I put a jelly roll pan of water on the rack BELOW my cheesecake. Once I read the water bath was about moisture in the oven, I figured why bother putting the cheesecake in water if I could put water on the rack below and achieve the same results? I have a connection oven FYI so I don’t know if that makes a difference (not blocking airflow for the cheesecake to bake properly kind of thing).

      Reply
    3. Eva says

      November 25, 2019 at 6:45 pm

      Can I use Ricottq cheese instead of cottage cheese ?

      Reply
      • Taryn says

        November 25, 2019 at 10:26 pm

        Yes

        Reply
    4. Deh says

      November 23, 2019 at 4:16 pm

      Hey! Just wondering the best way to freeze this cheesecake? Should I take it out of the pan and wrap it?

      Reply
      • Taryn says

        November 23, 2019 at 7:01 pm

        If you want to freeze for an extended period, yes. If you just want to freeze for a day or two freezing in the pan is fine.

        Reply
        • Deh says

          November 23, 2019 at 7:36 pm

          Thank you! Just pulled it out of the oven and it looks so delicious!

    5. Nickie says

      November 22, 2019 at 7:45 pm

      Do your cheesecakes crack before they come out of the oven, or while they're cooling? I've found that if I run a knife around the inside of the pan, to loosen the edge, while the cheesecake is still hot, they don't crack as they cool. Might work for you too.

      Reply
    6. Deh says

      November 22, 2019 at 12:06 pm

      Hi! This recipe looks so yummy! Would it work to bake ahead of time and freeze?

      Reply
      • Taryn says

        November 22, 2019 at 12:27 pm

        Yes, cheesecake freezes well! I actually love mine still frozen.

        Reply
        • Deh says

          November 22, 2019 at 12:38 pm

          Great🤗Thanks so much!

    7. Candace says

      November 18, 2019 at 9:38 pm

      Could I use maple syrup or honey for the sweetner?

      Reply
      • Taryn says

        November 19, 2019 at 11:45 am

        I'm sorry I haven't tested this with a liquid sweetener so I'm not sure if it would work or how to adjust the other ingredients. Granulated maple sugar should work.

        Reply
    8. Peggy says

      November 17, 2019 at 10:26 pm

      It looks great! Do you suggest granular or powdered sweetener?

      Reply
      • Taryn says

        November 18, 2019 at 7:17 am

        Granular is fine. I generally only use powdered in icings.

        Reply
    9. Carla says

      November 12, 2019 at 5:56 pm

      Would this be something you could easily make into bites? Like separated into cupcake holders?

      Reply
      • Taryn says

        November 12, 2019 at 9:00 pm

        Yes. It's based on my mini pumpkin cheesecake recipe: https://joyfilledeats.com/pumpkin-breakfast-cheesecakes/

        Reply
    10. Melissa Moore says

      October 30, 2019 at 11:22 am

      Do you think it would be ok to substitute walnuts for the pecans in the crust, or do half walnuts and half pecans?

      Reply
      • Taryn says

        October 30, 2019 at 1:54 pm

        Yup! Either of those are fine.

        Reply
        • Melissa Moore says

          November 05, 2019 at 5:29 am

          Thank you!

    11. Nancy S Moore says

      October 08, 2019 at 9:49 pm

      HAve you ever made this in a glass pyrex baking dish? Maybe 7x9??

      Reply
      • Taryn says

        October 09, 2019 at 5:17 am

        No, but a glass dish should be fine. I think a 9x13 would work.

        Reply
    12. Deborah says

      September 29, 2019 at 9:52 am

      This is one of the BEST low carb cheesecake recipes I ever made! It came out perfect and was so rich and delicious! I substituted Ricotta cheese for the cottage cheese and used Swerve...1 cup. This is definitely a keeper.5 stars

      Reply
      • Megan says

        October 03, 2019 at 10:41 pm

        Did you use the granulated Swerve, or the confectioners Swerve??

        Reply
    13. Victoria C says

      September 23, 2019 at 11:42 pm

      Very yummy. I added some allspice and nutmeg. If it sits overnight it takes on a more dense consistency.5 stars

      Reply
    14. Lynette says

      August 25, 2019 at 7:53 pm

      😋This looks so delicious!
      What would you recommend as a suitable substitute for the cottage cheese?

      Reply
      • Taryn says

        August 25, 2019 at 8:41 pm

        Ricotta cheese or additional cream cheese.

        Reply
        • Barbara says

          September 12, 2019 at 1:35 pm

          Does ricotta or extra cream cheese change nutritional info? Would it be less carbs if using one or other.

        • Taryn says

          September 12, 2019 at 2:43 pm

          Slightly. Cream cheese is less carbs.

    15. Rachel says

      August 05, 2019 at 1:03 am

      What would you suggest as an amount for Stevia?

      Reply
      • Taryn says

        August 06, 2019 at 4:25 pm

        I don't recommend using just stevia because I don't test it in my recipes. If you would like to try here is a chart for substitutions: https://trimhealthymama.com/#usefulinfo

        Reply
    16. Rox says

      May 25, 2019 at 9:02 pm

      Hi! Are you using canned pumpkim or natural? Worried about Cannes pumpkin may have added sugar, Sincé i'm keto. Thanks lot!5 stars

      Reply
      • Rox says

        May 25, 2019 at 9:08 pm

        Sorry for the misspellings I meant : pumpkin
        Since
        Canned
        Also if i'm using powdered splenda instead, how much should I add?
        Thanks again. Looks amazing. Big fan of pumpkin. 😍

        Reply
        • Taryn says

          May 26, 2019 at 9:14 am

          Sorry, I'm not sure of the conversion for splenda. The sweetener I use is twice as sweet as sugar. If splenda is 1:1 you will need more. If it's more concentrated you'll need less.

      • Taryn says

        May 26, 2019 at 9:13 am

        Canned pumpkin does not normally have added sugar.

        Reply
    17. Sarah says

      December 31, 2018 at 5:20 pm

      I have made this yummy Pumpkin cheesecakes soo many times now! It’s a family favorite! We are a full keto family and have been for a year and a half now! We make ours crust less to keep our carb levels lower! I also use pumpkin pie spice in ours and we love it! We have made so many of your recipes and you by far are our favorite and go to for yummy things to eat!5 stars

      Reply
    18. Lori R. says

      December 24, 2018 at 10:21 pm

      I made this amazing recipe and it was scrumptious!! My family loves it. The only thing I changed was I cut the sweetener in half for filling and whipped topping.5 stars

      Reply
    19. Olivia says

      December 06, 2018 at 3:24 pm

      Question, the nutritional facts you have included are with or without the whipped cream? Thanks!

      Reply
      • Taryn says

        December 06, 2018 at 7:41 pm

        With the whipped cream. Enjoy!

        Reply
    20. Jessica says

      November 21, 2018 at 3:13 pm

      This looks amazing! Just verifying before I make this that it really needs six eggs?

      Reply
      • Taryn says

        November 21, 2018 at 5:44 pm

        Yup!

        Reply
        • Jessica says

          November 21, 2018 at 6:09 pm

          thanks!

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