Desserts/ Gluten Free/ Low Carb/ Thanksgiving Recipes

Keto Pumpkin Cheesecake

pumpkin cheesecake

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A pumpkin cheesecake makes a great alternative to pumpkin pie and is just as welcome at the dinner table.

You could happily serve this at a family dinner and they would not be able to tell that it’s not a high carb dessert.  The base with almond flour makes a great replacement for the traditional biscuit base and had a dash of cinnamon to give it extra flavour. 

keto pumpkin cheesecake

This easy keto cheesecake recipe is creamy and is slightly sweet. The pumpkin spices give it a warmth that adds to the feeling of comfort food on a plate!

Low Carb Dessert

Ideally, you will want to make the cheesecake the day before you want to serve it. It needs at least 4 hours to chill and I find the longer the better so prefer to leave mine overnight in the fridge.

Don’t worry about having any cheesecake left over (is that such a thing?) as this will freeze well and keep for another day. You could slice the pumpkin cheesecake into individual portions before freezing which will make it quicker to defrost too.

keto pumpkin cheesecake

Cheesecake Cracks

If you find your cheesecake cracks after cooling it in the oven, lightly wet your fingers and gently press the crack as closed as possible.  Smooth over the crack and the area around it until smooth.   If all else fails, slather the top with pipped cream!

Other pumpkin dessert recipes you might enjoy

Pumpkin Mousse 

Pumpkin Coffee Cake

Pumpkin Mousse Cake

Pumpkin Pie with a Walnut Crust

pumpkin cheesecake

Keto Pumpkin Cheesecake

A pumpkin cheesecake makes a great alternative to pumpkin pie and is just as welcome at the dinner table.
5 from 2 votes
Print Pin Rate
Course: Cheesecake, Dessert
Cuisine: American
Keyword: Fall Desserts, Keto Dessert, pumpkin recipes
Prep Time: 20 minutes
Cook Time: 50 minutes
Chilling Time: 4 hours
Total Time: 1 hour 10 minutes
Servings: 10 Slices
Calories: 324kcal
Author: Angela Coleby



  • 2 Cups Almond Flour
  • 1/2 Cup Butter, unsalted Melted
  • 1/4 Cup Erythritol low carb sweetener
  • 1 teaspoon Cinnamon


  • 16 ounces Cream cheese softened
  • 1/4 Cup Erythritol low carb sweetener
  • 1 Cup Whipping cream
  • 2 Eggs
  • 1 Cup Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Pumpkin spice
  • 1/2 teaspoon Cinnamon



  • Preheat the oven to 180C/350F degrees.
  • Line an 8-inch spring form cake tin with parchment paper.
  • In a bowl mix the almond flour, erythritol and cinnamon. 
  • Add the melted butter and stir thoroughly.
  • Spoon the mixture into the cake tin and press down evenly.
  • Bake for 15 minutes
  • Remove and set aside to cool.


  • Place the cream cheese in a bowl and whisk until smooth.
  • Add the erythritol and eggs and whisk further.
  • Add the cream and the vanilla extract and continue to whisk.
  • Add the pumpkin, pumpkin pie spice and cinnamon. Whisk until the mixture is combined.
  • Pour the mixture on top of the cheesecake base and bake for 40-50 minutes. The top should be slightly wobbly.
  • Switch the oven off, slightly crack the door open and allow the cheesecake to cool.
  • Remove from the oven and place in the fridge to chill for at least 4 hours or overnight.
  • Decorate with cream and chopped nuts (or topping of your choice).
  • Slice and serve!


10 slices
Nutritional Info per slice: 324 Calories, 8.5g Protein, 30g Fat, 7.6g Total Carbs, 2.6g Fibre, 5g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1slice | Calories: 324kcal | Carbohydrates: 7.6g | Protein: 8.5g | Fat: 30g | Fiber: 2.6g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

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  • Reply
    Jan Wittman
    September 22, 2019 at 3:10 pm

    If I were you, I would make the full-sized pumpkin cheesecake, then divide it and freeze it for later eating. (The real trick is to freeze the sections first, then wrap them!)

    • Reply
      Angela Coleby
      September 23, 2019 at 5:16 pm

      Good idea!

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  • Reply
    Lori Brock
    December 3, 2018 at 2:49 pm

    This is a great cheesecake. If I were to make it without the pumpkin would I need to add something in its place? I am the only one in my family that eats pumpkin, so I have the whole thing for myself. I want to make it for Christmas for my family. Thanks again for a wonderful and simple recipe.

    • Reply
      Angela Coleby
      December 3, 2018 at 5:33 pm

      No, you could make it without the pumpkin but it may bake quicker without it too. Enjoy!

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