Quickly mixed in the food processor, this keto pumpkin cheesecake is truly easy to make. With a prep time of 15 minutes and about 30 minutes in the oven, the only challenging part is waiting for it to set and firm up in the fridge!
I love making cheesecake recipes like keto cheesecake, cheesecake-stuffed strawberries, and keto cheesecake bites. In the fall, I make this keto pumpkin cheesecake. The pumpkin adds lovely flavor and color to the cake. I bake this cake for Thanksgiving in addition to keto pumpkin pie for those who dislike the soft texture and heavily spiced flavor of the pie.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Cream cheese: Make sure it's soft. You can remove it from the fridge a couple of hours ahead of time or cube it and microwave it for 20 seconds.
- Canned pumpkin: Use pure, unsweetened pumpkin puree, not sweetened pumpkin pie filling. A can of pumpkin puree contains 1 ¾ cups of pumpkin. I intentionally use ¾ cup in this recipe, which leaves me with 1 cup to use in other recipes, such as this keto pumpkin bread.
- Granulated sweetener: I usually use erythritol in this recipe.
- Coconut flour: It's highly absorbent, so measure it carefully. It can be overdrying if used in excess.
- Eggs: They should be at room temperature, so remove them from the fridge a couple of hours ahead of time or submerge them in warm (not hot) water to warm them up.
Variations
- I've made this cake successfully with Neufchatel cream cheese, which is reduced-fat cream cheese.
- You can use pumpkin pie spice instead of cinnamon, but use less of it - just one teaspoon.
- Another tasty option, if you like the combination of pumpkin and chocolate, is to mix ½ cup of dark chocolate chips into the batter. Do it by hand, though, not in the food processor. You want the chocolate chips to remain intact.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Process the ingredients, except for the eggs, in your food processor. Then, add the eggs and pulse to combine. Don't over-mix! You don't want to introduce too much air into the batter.
Pour the mixture into a well-greased 9-inch pie plate.
Bake the cake until nearly set but still jiggly, 30-40 minutes at 350°F. Cool the cake completely on the counter, then refrigerate it for at least 4 hours, preferably overnight, before cutting and serving.
Expert Tips
- I always bake this cake in a pie plate because I like serving it on Thanksgiving, and a pie plate seems appropriate. But you can use a nonstick 8-inch springform pan if you wish.
- How long you bake the cake will depend on the pan you use and your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In my new oven, which is more accurate, and when using a 9-inch pan, it takes just 30 minutes.
- When you cut the cake, since it's quite dense, dip your knife in hot water and wipe it dry between slices. This will help prevent the knife from sticking and tearing the cake.
Recipe FAQs
I haven't tried making this cake without the coconut flour. I like using it. It helps set the cake and prevent the deep cracks typical of cheesecakes from forming. The cake might wrinkle a bit on top, but in my experience, it won't have deep cracks.
You can bake this cake in an 8-inch or a 9-inch pan. A 9-inch pan will produce a flatter cake. A smaller pan will produce a taller cake that takes slightly longer to bake. You can see the difference in the photo below. Both are excellent! 
I almost always bake with stevia. But in this recipe, erythritol works much better. So, I recommend using it or any other granulated sweetener that equals ½ cup of sugar.
Serving Suggestions
This cake is excellent as it is. Sometimes, I dust it with powdered sweetener to make it look prettier.
You can also top it with a dollop of keto whipped cream. If you like the flavor combination of pumpkin and chocolate, top it with chocolate whipped cream.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for up to five days. Remove them from the fridge an hour before serving them. I don't recommend freezing the leftovers.
More Pumpkin Recipes
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Recipe Card
Keto Pumpkin Cheesecake
Video
Ingredients
- 16 ounces cream cheese - softened
- ¾ cup pure pumpkin puree - 183 grams
- ½ cup granulated sweetener - I use erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch pie plate with butter.
- In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
- Add the eggs and process just until blended. Don't overmix.
- Pour the mixture into the prepared pie plate.
- Bake until the cake isn't liquid anymore but still a bit jiggly, for 30-35 minutes.
- Transfer the cake to a cooling rack and cool to room temperature for about 2 hours. Refrigerate it for at least 4 hours, preferably overnight, before slicing.
- To slice the cake, use a sharp knife dipped in hot water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat slices.
- Lift each slice from the pan with a cake server.
- Top with a dollop of keto whipped cream and serve.
Notes
- The cream cheese and the eggs should be at room temperature. You can take them out of the fridge a couple of hours ahead of time. Alternatively, cube the cream cheese and microwave it for 20 seconds, and submerge the eggs in a bowl of warm (not hot) water.
- How long you bake the cake will depend on the pan you use and your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In the new one, which is more accurate, and when using a 9-inch pan, it needs just 30 minutes. Both are excellent, so it's up to you which pan you use. Just remember to start checking after 30 minutes and try not to over-bake.
- You can keep the leftovers in an airtight container in the fridge for up to five days. Remove them from the fridge an hour before serving.
Nutrition per Serving
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Cindy says
This was so easy. So yummy. I'm calling it a ketoish dish. I used honey.
Vered DeLeeuw says
Yay! Glad you liked it, Cindy! 🙂
Erica says
Great recipe! I used almond flour instead of coconut, 2 teaspoons of maple syrup, and 2 packets of Equal. Then made the recommended chocolate whipped cream. I'm making two more for New Year's. The neighbors love it, thank you!
Vered DeLeeuw says
You're very welcome, Erica! I'm so glad you and your neighbors enjoyed this cake!
Amy says
I am excited to try this recipe out for Thanksgiving! Is it possible to make as cupcakes?
Vered DeLeeuw says
Hi Amy,
I only tested this recipe using a pie plate. I believe you can bake it as cupcakes, and would recommend well-greased foil liners to prevent sticking. But it would be an experiment.
Dorothy says
when you say to cube the cream cheese and microwave it for 20 minutes won't that just be gross?? Do you actually mean 20 seconds??
I want to make this for Thanksgiving but I'm stuck on the microwave time......
Vered DeLeeuw says
Hi Dorothy, thank you so much for catching that. You're right, of course. I changed it to 20 seconds.
PepperC says
This looks Wonderful ... But Wondering ...
Can you substitute Almond Flour for the Coconut Flour? ... If so ... What Measurement (and any other adjustments) ... Thank You ...
Vered DeLeeuw says
Yes. You can use two tablespoons of superfine almond flour with no other adjustments.
Donna says
Even better than regular pumpkin cheesecakes. The texture and consistency is perfect. So yummy! Thank you for this recipe.
Vered DeLeeuw says
You're very welcome, Donna! Glad you liked it.
Judy Hale says
Hi, this sounds so good! Can you substitute gluten green flour for the coconut flour? If so, what measurements? Thank you
Vered DeLeeuw says
Hi Judy,
I assume you meant gluten-free flour? I only tested this recipe with coconut flour. As an educated guess, I would say you could use two tablespoons of gluten-free flour such as this. But it would be an experiment.
Faith JH says
This was sooo good!! The flavor was spot on and it had the perfect texture. Thank you for the amazing recipe!
Vered DeLeeuw says
You're very welcome, Faith!
Madeleine says
Can you put this in a graham crust pie dish?
Vered DeLeeuw says
Hi Madeleine,
Yes, you can, keeping in mind it won't be low-carb if this type of crust is used.
justin says
Can you sub honey or maple syrup as a sweetener? If so, please suggest proportions.
Vered DeLeeuw says
Unfortunately, you can't. This recipe doesn't work with a liquid sweetener.