A very easy recipe for delicious and creamy crustless keto pumpkin cheesecake, made with a low carb sweetener and a bit of coconut flour.
I adore cheesecake (who doesn’t?), and in the fall, I love making this crustless keto pumpkin cheesecake.
In fact, I often make this cake on Thanksgiving alongside my crustless pumpkin pie, because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.
The ingredients I use in keto pumpkin cheesecake
You’ll only need a few simple ingredients to make this tasty cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Soft Neufchatel cream cheese: This is like rediced-fat cream cheese. You can use full-fat cream cheese if you’d like.
- Canned pumpkin: Make sure it’s a pure unsweetened puree.
- Granulated sweetener: Such as erythritol, or sugar if you don’t mind the carbs.
- Flavorings: Vanilla extract and ground cinnamon.
- Coconut flour.
- Eggs: I use large eggs in most of my recipes.
Why I use these ingredients
A can of pumpkin puree contains 1 3/4 cups pumpkin. I intentionally use a 3/4 cup of canned pumpkin in this recipe, which leaves me with 1 cup of pumpkin to use in other recipes, such as this excellent pumpkin cake.
I use reduced-fat cream cheese because I like my desserts to be as low calorie as possible. You can absolutely use full-fat cream cheese if you prefer.
I also add a bit of coconut flour to the batter. This helps set the cake and prevent the deep cracks typical to cheesecakes from forming.
How to make keto pumpkin cheesecake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Process the ingredients, except for the eggs, in your food processor.
- Add the eggs and pulse to combine. Don’t over mix!
- Pour into a greased pie plate.
- Bake until nearly set in the middle, about 40 minutes at 350°F.
- Cool completely, then refrigerate at least 4 hours.
Is this a healthy recipe?
I think it’s healthy for a cake. A slice of this cake has 165 calories, 7g carbs, and 8g protein. That’s not bad for a cake!
How to serve crustless keto pumpkin cheesecake
It’s excellent just as it is. Sometimes I dust it with a bit of Swerve Confectioners. You can also top it with a dollop of keto whipped cream.
What about leftovers?
If you have leftovers, keep them in an airtight container in the fridge, on wax paper, for up to 5 days. Remove them from the fridge one hour before serving.
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Keto Pumpkin Cheesecake
- 16 oz Neufchatel cheese or reduced-fat cream cheese, softened
- 3/4 cup canned pumpkin (183 grams)
- 1/2 cup granulated sweetener (I used erythritol)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
- Preheat oven to 350 degrees F. Grease a 9-inch pie plate, line the bottom with a parchment circle and grease the parchment.
- 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 over mix.
- Pour the mixture into the prepared pie plate.
- Bake until the center of the cake is almost set (soft but not liquid), about 40 minutes.
- Transfer the cake to a cooling rack and cool to room temperature, about 2 hours, then refrigerate for at least 4 hours, and preferably overnight, before slicing.
- To slice the cake, use a sharp knife dipped in warm water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat, non-messy slices.