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!
In the fall, I love making this keto pumpkin cheesecake. The pumpkin adds lovely flavor and color to the cake. I bake this cake for Thanksgiving in addition to this keto pumpkin pie for those who dislike the soft texture and heavily spiced flavor of pumpkin pie.
Here's an overview of the ingredients needed to make this cake. The exact measurements are included in the recipe card below.
- 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.
- Flavorings: Vanilla extract and ground cinnamon. Make sure the cinnamon is fresh.
- Coconut flour: It's highly absorbent, so measure it carefully. It can be overdrying if used in excess. 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.
- Eggs: I use large eggs in most of my recipes, this one included. 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.
- I've made this cake successfully with Neufchatel cream cheese, which is reduced-fat cream cheese. So that's an option if you'd like to give it a try.
- 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.
Keto Pumpkin Cheesecake Instructions
Making this cake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
You simply 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. You can also use a smaller (8-inch) pie plate or a nonstick 8-inch springform pan. I've always baked this cake in a pie plate because I like serving it on Thanksgiving, and it seems appropriate.
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.
- 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.
I haven't tried making this cake without the coconut flour. I like using it. It helps prevent the deep cracks that sometimes happen when you remove a cheesecake from the oven.
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 particular recipe, erythritol works much better. So, I recommend using it or any other granulated sweetener that equals ½ cup of sugar.
You can keep the leftovers in the fridge, in an airtight container, for up to 5 days. Remove them from the fridge an hour before serving them.
More Pumpkin Recipes
Keto Pumpkin Cheesecake
- Preheat your 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.
- 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 the fridge, in an airtight container, for up to five days. Remove them from the fridge an hour before serving.
Add Your Own Notes
Nutrition per Serving
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