If you’re craving fall flavors without the sugar crash, this Keto Pumpkin Spice Cheesecake hits the sweet spot. It’s creamy, spiced just right, and has that classic cheesecake tang—without the carbs you don’t want. The almond flour crust gives a buttery, cookie-like base, and the pumpkin filling bakes up smooth and velvety.
It’s special enough for holidays but simple enough for a weekend treat. Serve it chilled with a dollop of whipped cream and enjoy the season, one slice at a time.
Keto Pumpkin Spice Cheesecake - Creamy, Cozy, and Low-Carb
Ingredients
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the filling:
- 24 ounces full-fat cream cheese, softened
- 3/4 cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- 1/4 teaspoon fine sea salt
- For topping (optional):
- Lightly sweetened keto whipped cream
- Sprinkle of cinnamon or pumpkin spice
- Equipment:
- 9-inch springform pan
- Electric mixer
- Roasting pan for water bath
- Parchment paper and foil
Instructions
- Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with two layers of heavy-duty foil to prevent leaks.
- Heat the oven: Preheat to 325°F (163°C). Set a kettle of water to boil for the water bath.
- Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.
- Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly while you make the filling.
- Cream the base: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape the bowl well.
- Add sweetener and spices: Beat in the sweetener, pumpkin pie spice, cinnamon, and salt until combined and fluffy.
- Mix in pumpkin: Add the pumpkin puree and beat just until incorporated. Don’t overmix.
- Add eggs and sour cream: Beat in the eggs one at a time on low speed, mixing just until blended. Add sour cream and vanilla and mix on low until smooth. Scrape the bowl as needed.
- Fill the pan: Pour the batter over the par-baked crust. Tap the pan gently on the counter to pop surface bubbles.
- Create the water bath: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan so it comes about halfway up the sides of the springform.
- Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set and the center should have a slight wobble, like Jell-O.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. This helps prevent cracks.
- Chill: Remove from the water bath, unwrap the foil, and cool to room temperature. Cover and chill at least 6 hours, preferably overnight.
- Release and serve: Run a thin knife around the edge, release the springform, slice with a hot, clean knife, and add whipped cream if you like.
Why This Recipe Works
- Low-carb and satisfying: Made with almond flour and a keto-friendly sweetener, this cheesecake keeps carbs down while still tasting like the real thing.
- Perfect texture: Room-temperature ingredients and a water bath help prevent cracks and give a silky, dense, classic cheesecake feel.
- Balanced flavor: Pumpkin puree and warm spices shine without being cloying, thanks to cream cheese and vanilla for balance.
- Make-ahead friendly: Cheesecake needs chilling time, which makes it ideal for prepping a day before you serve.
- Simple technique: No fancy steps—just a straightforward crust, a smooth filling, and gentle baking.
What You’ll Need
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the filling:
- 24 ounces full-fat cream cheese, softened
- 3/4 cup granulated keto sweetener (erythritol, allulose, or monk fruit blend)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon (optional, for extra warmth)
- 1/4 teaspoon fine sea salt
- For topping (optional):
- Lightly sweetened keto whipped cream
- Sprinkle of cinnamon or pumpkin spice
- Equipment:
- 9-inch springform pan
- Electric mixer
- Roasting pan for water bath
- Parchment paper and foil
Step-by-Step Instructions
- Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Wrap the outside with two layers of heavy-duty foil to prevent leaks.
- Heat the oven: Preheat to 325°F (163°C).
Set a kettle of water to boil for the water bath.
- Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.
- Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10 minutes, then let it cool slightly while you make the filling.
- Cream the base: In a large bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
Scrape the bowl well.
- Add sweetener and spices: Beat in the sweetener, pumpkin pie spice, cinnamon, and salt until combined and fluffy.
- Mix in pumpkin: Add the pumpkin puree and beat just until incorporated. Don’t overmix.
- Add eggs and sour cream: Beat in the eggs one at a time on low speed, mixing just until blended. Add sour cream and vanilla and mix on low until smooth.
Scrape the bowl as needed.
- Fill the pan: Pour the batter over the par-baked crust. Tap the pan gently on the counter to pop surface bubbles.
- Create the water bath: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan so it comes about halfway up the sides of the springform.
- Bake: Bake at 325°F (163°C) for 55–70 minutes.
The edges should be set and the center should have a slight wobble, like Jell-O.
- Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. This helps prevent cracks.
- Chill: Remove from the water bath, unwrap the foil, and cool to room temperature. Cover and chill at least 6 hours, preferably overnight.
- Release and serve: Run a thin knife around the edge, release the springform, slice with a hot, clean knife, and add whipped cream if you like.
Storage Instructions
- Refrigerator: Keep covered in the fridge for up to 5 days.
Store slices in an airtight container to prevent drying out.
- Freezer: Freeze whole or in slices for up to 2 months. Wrap tightly in plastic, then foil, or use a freezer-safe container.
- Thawing: Thaw overnight in the fridge. For a quick slice, thaw at room temperature for 30–45 minutes.
Why This is Good for You
- Low sugar: Using a keto sweetener avoids blood sugar spikes while still delivering dessert-level satisfaction.
- Healthy fats: Cream cheese, sour cream, and almond flour contribute fats that help with satiety and steady energy on a low-carb plan.
- Pumpkin perks: Pumpkin puree offers fiber, vitamin A, and a gentle sweetness that supports flavor and texture.
- Protein boost: Each slice offers a moderate amount of protein, helping balance the macros of a keto-friendly treat.
Common Mistakes to Avoid
- Cold ingredients: Cold cream cheese leads to lumpy batter.
Make sure everything is at room temperature.
- Overmixing: Too much air in the batter can cause cracks. Mix on low and stop once blended.
- Skipping the water bath: Dry heat can cause curdling and deep cracks. The water bath keeps the texture creamy.
- Overbaking: If it’s fully set in the center, it’s overdone.
Pull it when the middle still jiggles slightly.
- Rushing the chill: Cheesecake needs time to set. Chill at least 6 hours for clean slices and best flavor.
Alternatives
- Crust options: Swap almond flour for finely ground pecans or walnuts for a richer, nutty crust. Add a pinch of nutmeg for warmth.
- Dairy tweaks: Replace sour cream with full-fat Greek yogurt for a tangier finish.
Use lactose-free cream cheese if needed.
- Sweeteners: Allulose gives the smoothest texture. Erythritol can recrystallize slightly but works well; consider a blend for best mouthfeel.
- Spice level: Adjust pumpkin pie spice to taste, or make your own: cinnamon, ginger, nutmeg, and a touch of cloves or allspice.
- Mini cheesecakes: Bake in a lined muffin tin (no water bath needed). Bake 18–22 minutes, then chill as usual.
- No-bake option: Skip eggs and bake.
Instead, whip cream cheese with pumpkin, sweetener, spices, and a bit of dissolved gelatin. Chill until set.
FAQ
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling has added sugar and spices, which will raise the carbs and throw off the flavor balance.
Use plain pumpkin puree for the best control.
What’s the best keto sweetener for cheesecake?
Allulose or a monk fruit–allulose blend gives a smoother, less “cooling” finish. Erythritol-based blends work too but can be a bit grainy if not fully dissolved.
Do I have to use a water bath?
It’s highly recommended. The gentle, moist heat helps prevent cracking and keeps the texture ultra-creamy.
If you skip it, lower the oven temperature to 300°F and watch closely.
How do I keep the crust from getting soggy?
Par-bake the crust, let it cool a few minutes, and make sure the springform pan is wrapped tightly in foil to keep water out during the bath.
Can I make this ahead for a party?
Yes. Cheesecake is better the next day. Make it 24 hours in advance, chill overnight, and garnish just before serving.
What if my cheesecake cracks?
It’ll still taste great.
Cover with lightly sweetened whipped cream or a thin sour cream topping. Next time, avoid overmixing and cool gradually.
How many carbs are in a slice?
It depends on your sweetener and slice size, but a typical keto version lands around 5–7 net carbs per slice when cut into 12 pieces. Calculate with your exact ingredients for accuracy.
Can I use coconut flour in the crust?
Coconut flour behaves differently and absorbs more moisture.
If you must use it, combine with almond flour or use a tested coconut flour crust recipe to avoid dryness.
Final Thoughts
This Keto Pumpkin Spice Cheesecake brings cozy fall flavors together in a creamy, low-carb dessert that feels truly indulgent. The method is simple, the texture is luxurious, and it’s a crowd-pleaser whether your guests are keto or not. Make it ahead, slice it cold, and top with a little whipped cream and spice.
It’s the kind of dessert that makes the season feel special, one forkful at a time.