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Keto Pumpkin Spice Cheesecake - Creamy, Cozy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Heat the oven: Preheat to 325°F (163°C). Set a kettle of water to boil for the water bath.
  3. 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.
  4. 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.
  5. 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.
  6. Add sweetener and spices: Beat in the sweetener, pumpkin pie spice, cinnamon, and salt until combined and fluffy.
  7. Mix in pumpkin: Add the pumpkin puree and beat just until incorporated. Don’t overmix.
  8. 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.
  9. Fill the pan: Pour the batter over the par-baked crust. Tap the pan gently on the counter to pop surface bubbles.
  10. 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.
  11. 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.
  12. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. This helps prevent cracks.
  13. Chill: Remove from the water bath, unwrap the foil, and cool to room temperature. Cover and chill at least 6 hours, preferably overnight.
  14. 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.