Keto Pumpkin Cheesecake Recipe

Introduction

This Keto Pumpkin Cheesecake is a creamy, low-carb dessert that perfectly blends the warm flavors of pumpkin and spice with a nutty crust. It’s rich, smooth, and ideal for anyone looking to enjoy a festive treat without the extra carbs.

Ingredients

• 2 cups pecans
• 2 tbsp butter
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
• 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 tbsp cinnamon
• 1 cup heavy cream
• 2 tbsp Joy Filled Eats Sweetener (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Cover the bottom and sides of a 9-inch springform pan with foil to prevent leaks.
2. Step 2: Add the pecans, butter, and 2 tablespoons sweetener to a food processor or blender. Pulse until the nuts are finely chopped. Press this mixture into the bottom and about ½ inch up the sides of the springform pan. Bake for 10 minutes.
3. Step 3: In the same food processor or blender (no need to clean), blend the cream cheese and cottage cheese until smooth, scraping down the sides as needed. Add pumpkin, eggs, 1 cup sweetener, and cinnamon, then blend until completely smooth.
4. Step 4: Pour the filling over the baked crust. Bake for 1 hour to 1 hour 15 minutes, until the edges are golden brown and the center jiggles slightly. Let cool to room temperature, then refrigerate for at least 3-4 hours to chill thoroughly.
5. Step 5: Whip the heavy cream until peaks form. Mix in 2 tablespoons sweetener if desired, then spread it over the chilled cheesecake before serving. Store any leftovers in the refrigerator.

Tips & Variations

• Use your preferred keto-friendly sweetener like erythritol or monk fruit if you don’t have Joy Filled Eats Sweetener.
• For extra spice, add a pinch of nutmeg or cloves to the filling.
• Make the crust without butter for a nut-only base if you want to reduce fat slightly.
• Serve with a sprinkle of cinnamon or a few chopped pecans on top for added texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Reheat is not recommended, but serving it slightly chilled or at room temperature works best for texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without cottage cheese?

Yes, you can replace the cottage cheese with an equal amount of cream cheese for a richer texture, though it may be slightly less tangy.

Is this cheesecake suitable for diabetics?

This recipe is keto-friendly and low in carbs, making it suitable for many people managing blood sugar. However, always monitor your individual response to sweeteners and ingredients.

Keto Pumpkin Cheesecake Recipe

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This Keto Pumpkin Cheesecake is a rich, creamy, and low-carb dessert perfect for fall or any time you crave a flavorful treat without the sugar overload. Made with a pecan crust and a smooth pumpkin-infused cream cheese filling, this cheesecake is sweetened with a keto-friendly sweetener and finished with lightly sweetened whipped cream. It’s perfect for keto dieters and anyone looking to enjoy a festive dessert that doesn’t compromise on taste or texture.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 4 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Crust

• 2 cups pecans
• 2 tbsp butter
• 2 tbsp Joy Filled Eats Sweetener (or keto-friendly sweetener alternative)

Filling

• 16 oz cream cheese
• 1 cup cottage cheese
• 1 cup pumpkin puree
• 6 eggs
• 1 cup Joy Filled Eats Sweetener (or keto-friendly sweetener alternative)
• 1 tbsp cinnamon
• 1 cup heavy cream

Optional Topping

• 2 tbsp Joy Filled Eats Sweetener (or keto-friendly sweetener alternative)
• Heavy cream (amount included in filling, whip additional if desired for topping)

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch springform pan with foil to prevent any leakage during baking.
2. Make the Crust: Combine the crust ingredients—pecans, butter, and sweetener—in a food processor or blender. Pulse until the pecans are finely chopped and the mixture comes together. Press this mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan. Bake the crust for 10 minutes to set.
3. Prepare the Filling: Without washing the food processor or blender bowl, pulse the cream cheese and cottage cheese until smooth and creamy, scraping down the sides as necessary. Then add the pumpkin puree, eggs, sweetener, cinnamon, and heavy cream. Blend all ingredients together until fully smooth and well combined.
4. Assemble and Bake: Pour the smooth pumpkin cheesecake filling over the baked crust. Place the pan in the oven and bake for 1 hour to 1 hour 15 minutes, or until the edges of the cheesecake turn golden brown and the center jiggles only slightly when gently shaken. Remove from oven and allow to cool to room temperature.
5. Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 3 to 4 hours to fully set and chill.
6. Make and Add Topping: Whip additional heavy cream until soft peaks form. If desired, add 2 tablespoons of sweetener to the whipped cream and whip briefly to combine. Spread this sweetened whipped cream topping evenly over the cooled cheesecake.
7. Serve and Store: Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 5 days.

Notes

• You can substitute Joy Filled Eats Sweetener with any keto-friendly sweetener like erythritol, monk fruit sweetener, or stevia blends.
• Press the crust firmly to avoid cracking after baking and to hold the filling well.
• Ensure the cream cheese and cottage cheese are softened for easier blending and a smoother texture.
• Cooling and chilling the cheesecake thoroughly improves texture and flavor development.
• Use full-fat cream cheese, cottage cheese, and heavy cream for the best keto results and creaminess.
• The pumpkin puree should be canned or homemade pure pumpkin without added sugar.
• For a stronger pumpkin spice flavor, you can add nutmeg, cloves, or ginger to the filling according to taste.
• Make sure to line the springform pan with foil carefully to prevent leaks, as cheesecake batter is quite liquid before baking.
• This cheesecake is best served cold and does not freeze well due to texture changes.

Keywords: keto pumpkin cheesecake, low carb cheesecake, keto dessert, pumpkin dessert, keto holiday dessert, sugar-free cheesecake, autumn dessert