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Keto Pumpkin Cheesecake Recipe

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★★★★★

4.5 from 150 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/keto-pumpkin-cheesecake-recipe/