Keto Pumpkin Cheesecake

The Sugar Cookie Crust

The crust is the foundation of this keto pumpkin cheesecake. I wanted a base that would perfectly compliment the rich, creamy filling, and the sugar cookie crust does just that. It’s buttery, tender, and slightly sweet.

Ingredients for the Crust

• Blanched Almond Flour: This is my go-to for most keto crusts because it’s finely ground and mimics the texture of traditional flour. Almond flour keeps the crust light and crumbly while adding healthy fats and protein. Plus, it’s naturally low in carbs, making it perfect for keto baking.
• Coconut Flour: Coconut flour is ultra-absorbent and works beautifully when combined with almond flour. It helps bind the dough together and gives the crust a subtle sweetness without overpowering the other flavors.
• Sugar-Free Sweetener: To keep this dessert keto-friendly, I use a granulated sugar-free sweetener. Whether you prefer erythritol, monk fruit, or allulose, the sweetener provides that classic cookie-like sweetness without spiking your blood sugar.
• Salted Butter: Butter is the key to bringing everything together in the crust. The fat adds richness and flavor, while the salt enhances the sweetness and balances the overall taste. Make sure the butter is softened to create a smooth, cohesive dough.

After mixing the ingredients together, the crust bakes for just a few minutes before you add the cheesecake filling. This quick pre-bake step ensures the crust stays firm and doesn’t get soggy under the creamy topping.

The Creamy Pumpkin Cheesecake

This layer is rich, smooth, and perfectly spiced, with just the right balance of sweetness and warmth from the pumpkin spice blend.

Ingredients for the Cheesecake

• Cream Cheese: The base of any great cheesecake is, of course, cream cheese. For this recipe, make sure your cream cheese is softened before mixing. This ensures a smooth, creamy texture without any lumps. It’s also the reason this cheesecake is so rich and satisfying.
• Pumpkin Puree: Pumpkin puree brings that unmistakable fall flavor to the cheesecake. It’s naturally low in carbs and packed with vitamins like beta-carotene. Just be sure to use pure pumpkin puree—not pumpkin pie filling, which is loaded with sugar.
• Egg: A single egg helps bind the cheesecake together and gives it that silky, custard-like texture. It also adds a touch of protein to the recipe, making these low-carb pumpkin cheesecake bars even more satisfying.
• Powdered Sugar-Free Sweetener: For the cheesecake layer, I prefer a powdered sweetener because it dissolves more easily into the cream cheese mixture, ensuring a smooth and creamy filling. Like the crust, you can use your favorite keto-friendly sweetener here.
• Pumpkin Spice: This is where the magic happens. Pumpkin spice is a blend of warm, cozy spices like cinnamon, nutmeg, ginger, and cloves. It’s the quintessential fall flavor, and it pairs beautifully with the pumpkin and cream cheese.
• Ground Cinnamon: While pumpkin spice is amazing on its own, I like to add a little extra ground cinnamon for good measure. It enhances the warmth of the spices and brings out the natural sweetness of the pumpkin.

How to Make the Best Keto Pumpkin Cheesecake

Step 1: Preheat and Prep

Start by preheating your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang on the sides. This makes it so much easier to lift the cheesecake out of the pan later for clean, even slices.

Step 2: Make the Sugar Cookie Crust

In a mixing bowl, combine the almond flour, coconut flour, and granulated sweetener. Add the softened butter and mix until a dough forms. Press the dough evenly into the bottom of the prepared pan, making sure it’s smooth and even. Bake the crust for about 7 minutes, just until it starts to set. Remove it from the oven and let it cool slightly while you prepare the filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese, pumpkin puree, and egg with an electric mixer until the mixture is completely smooth. Add the powdered sweetener, pumpkin spice, and cinnamon, then mix again until everything is fully combined. The filling should be thick, creamy, and perfectly spiced.

Step 4: Assemble and Bake

Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula. Bake the cheesecake for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Keep in mind that the cheesecake will firm up as it cools, so don’t overbake it.

Step 5: Cool and Chill

Once the cheesecake is out of the oven, let it cool to room temperature. Then, transfer it to the refrigerator and let it chill for at least 4-6 hours, or overnight if you can wait that long. This chilling step is crucial for achieving the perfect texture—trust me, it’s worth the wait!

Serving Suggestions

When you’re ready to serve, slice the cheesecake into 12 bars. For an extra touch, top each bar with a dollop of whipped heavy cream and a sprinkle of cinnamon. This adds visual appeal while also adding a light, creamy finish that complements the rich cheesecake perfectly.

Tips for Success

• Use Room Temperature Ingredients: This makes it so much easier to mix the cream cheese and prevents lumps in the filling.
• Don’t Skip the Parchment Paper: It’s a game-changer for lifting the cheesecake out of the pan without any mess.
• Chill Completely: I know it’s hard to wait, but chilling the cheesecake is essential for the best texture and flavor.

Try This Keto Pumpkin Cheesecake!

If you try this keto pumpkin cheesecake, I’d love to hear from you! Please take a moment to rate the recipe, leave a comment below, and let me know how it turned out. And if you’re on Instagram, post a photo of your cheesecake and tag me—I love to see your creations!

XO,
Sarah