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 adore cheesecake (who doesn't?), and in the fall, I love making this pumpkin version. The pumpkin adds wonderful flavor and color to the cake.
In fact, I often make this cake on Thanksgiving alongside my keto pumpkin pie because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.
You'll only need a few simple ingredients to make this keto pumpkin cheesecake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
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 and 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.
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 extremely absorbent, so do 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 still 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 - remove them from the fridge a couple of hours ahead of time, or submerge them in warm (not hot) water to warm them up.
Making this keto pumpkin cheesecake is truly 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.
Now, 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 tend to serve it on Thanksgiving and it just 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 cover and refrigerate it for at least 4 hours, and preferably overnight, before cutting.
Baking the cake:
How long you bake the cake will largely depend on the pan you use and on your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In the new one, which I believe is more accurate, and using a 9-inch pan, it needs just 30 minutes.
Cutting the cake:
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.
Frequently asked questions
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. I do believe the cake should be fine without it, but I haven't actually tried that.
You can bake this cake in an 8-inch or a 9-inch pan. A 9-inch pan will produce a flatter cake as shown in the video and in the photo collage above. A smaller pan will produce a taller cake, as shown in the other photos on this page. Both are excellent!
I almost always bake with stevia. But in this particular recipe, the erythritol works much better. So I recommend using it or any other granulated sweetener.
Here are a few ideas for you for varying the basic recipe:
I've made this cake successfully with Neufchatel cream cheese, which is essentially 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 then 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.
This cake is 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.
If you have leftovers, you can keep them in an airtight container in the fridge, on wax paper, for up to 5 days. Remove them from the fridge an hour before serving. I haven't experimented with freezing this cake.
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Keto Pumpkin Cheesecake
- 16 oz cream cheese softened
- ¾ cup canned pumpkin (183 grams)
- ½ cup granulated sweetener (I use erythritol)
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
- Preheat your oven to 350 degrees 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 is still a bit jiggly, 30-35 minutes.
- Transfer the cake to a cooling rack and cool to room temperature, about 2 hours. Then cover and refrigerate for at least 4 hours, and 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.