Make a Delicious Keto Pumpkin Cheesecake Swirl
Updated on March 10, 2023
Creamy, delicous, and low-carb – you’re going to love this keto pumpkin cheesecake recipe. It’s the perfect dessert for winter, fall, or any time of the year!
This keto cheesecake serves 12 people which makes it great for parties or family gatherings. You can make this with pantry staples and there’s nothing better than a dessert that will keep you on track with your diet.
This recipe was inspired by Green and Keto. Green and Keto has a ton of other low-carb recipes including desserts, snacks, wraps, and more.
Cheesecake is a classic and crowd-favorite dessert as is, but when you add pumpkin it’s a definite hit! If you’re tired of the traditional pumpkin pie on holidays, try switching it up with this keto pumpkin cheesecake, it would be a great idea!
Not only is this recipe delicious, but it’s low-carb and fits into a keto diet. That means you can enjoy a delicious dessert without breaking your diet. What’s better than that?!
The ingredients you’re going to need for keto pumpkin cheesecake:
For the crust:
- 2 cups blanched almond flour – Almond flour is a great keto alternative to all-purpose flour. It absorbs liquid very well, it’s low-carb, and it’s loaded with healthy fats. Make sure you are using almond flour and not almond meal. They are different things and almond flour will work much better for this recipe.
- ⅓ cup unsalted butter, melted – Butter is going to help the crust solidify and hold together nicely. You want to make sure you use unsalted because salted butter might alter the taste of the crust.
- ½ teaspoon ground cinnamon – Cinnamon is a great spice and is used in so many desserts. It’s so versitle and it’s also loaded with anti-inflamatories which are great for you.
- 2 tablespoons erythritol, either granular or powdered – Erythritol is a low-carb and low-calorie sugar substitute. It works great for keto recipes and it’s also sweeter than traditional sugar.You can easily swap for cane sugar but then this recipe would no longer be low-carb.
- 1 teaspoon vanilla extract – Vanilla is a key ingredient in almost every baking recipe. It helps enhance all of the sweet flavors. You only need a small amount but it does make a big difference.
For the filling:
- 20 ounces cream cheese, softened – Cream cheese is the base in cheesecake. It’s important that your cream cheese is softened so that it’s easier to combine with the other ingredients.
- 1 cup powdered erythritol – As stated before, erythritol is a low-carb and low-calorie sugar substitute. It’s wonderful in keto recipes because it adds sweetness without adding a ton of carbs and sugar.
- 1 teaspoon vanilla extract – Vanilla is a must in every baking recipe because it enhances the other sweet flavors. You only need a small amount but it does make a big difference.
- 3 eggs – Eggs help create structure and help the other ingredients combine nicely. Without eggs, your cheesecake might fall apart or not set up properly. Eggs also help the batter turn into a nice creamy color.
- 1 cup pumpkin puree – Because this a keto pumpkin cheesecake recipe, you’re going to need pumpkin puree. Pumpkin puree is different than pumpkin pie filling so make sure you are using pumpkin puree. To find out why they’re different, keep scrolling on this post.
- ½ teaspoon ground cinnamon – Cinnamon adds so much flavor and antioxidants to this recipe. You won’t want to skip it!
- ½ teaspoon pumpkin pie spice – To get that traditional “pumpkin” flavor, it’s crucial that you add pumpkin pie spice. It’s one of our favorite spices to use in the fall and/or winter.
The instructions for how to make keto pumpkin cheesecake
Step 1:
Preheat the oven to 350ºF and grease a 9-inch baking pan, alternatively line the bottom with parchment paper.
Step 2:
Now make the crust: stir the almond flour, melted butter, erythritol, vanilla extract and cinnamon in a medium bowl until well combined. Press the mixture into the bottom of the prepared pan. Bake for about 5-7 minutes or until barely golden. Remove the pie crust from the oven and let it cool for at least 10 minutes.
Step 3:
For the filling, in a large bowl mix together the softened cream cheese, half the erythritol and vanilla just until smooth.
Step 4:
Mix in one egg at the time, mixing very well after adding each one. Set aside one cup of the mixture.
Step 5:
Mix the remaining erythritol, pumpkin puree, cinnamon and pumpkin spice into the remaining mixture. Spread the pumpkin mixture into the crust.
Step 6:
Dollop the reserved cream cheese mixture by spoonfuls onto the top.
Step 7:
With the tip of a knife swirl the mixture to create a marbled effect. Bake for 40 minutes or until the filling is set. Remove from the oven and allow to cool at room temperature. Chill for at least 4 hours (preferable overnight) before serving.
Step 8:
You can serve with some keto whipped cream and a sprinkle of cinnamon. Enjoy!
What’s the difference between pumpkin puree and pumpkin pie filing?
Pumpkin puree is 100% pumpkin without any additional spices or ingredients. This ensures you get the pumpkin taste without any excess flavors that wouldn’t fit into this recipe. Pumpkin pie filling includes pumpkin and additional spices such as cloves, allspice, etc., and sometimes extra sugar as well.
How do I store keto cheesecake?
You can store this keto pumpkin cheesecake in the refrigerator for up to 5-6 days. To keep fresh, make sure you store the cheesecake in an airtight or sealed container.
If you’d like to store cheesecake for a longer period of time, you can freeze it for up to 3 months in an airtight container. The freezer will keep the cheesecake fresher for a longer!
Is this keto pumpkin cheesecake recipe healthy?
This recipe is low-carb and low-sugar which makes it healthier than traditional cheesecake recipes. It’s also loaded with healthy fats from the almond flour and eggs. Because this recipe is high-fat, it’s going to keep you full for a longer period of time.
If you enjoyed this recipe, make sure to leave a comment or share this recipe! We love hearing from you guys!
Keto Pumpkin Cheesecake Swirl
Creamy, delicous, and low-carb – you’re going to love this keto pumpkin cheesecake recipe. It’s the perfect dessert for winter, fall, or any time of the year!
Ingredients
For the crust:
- 2 cups blanched almond flour
- ⅓ cup unsalted butter, melted
- ½ teaspoon ground cinnamon
- 2 tablespoons erythritol, either granular or powdered
- 1 teaspoon vanilla extract
For the filling:
- 20 ounces cream cheese, softened
- 1 cup powdered erythritol
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup pumpkin puree
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350ºF and grease a 9 inch baking pan, alternatively line the bottom with parchment paper.
- Now make the crust: stir the almond flour, melted butter, erythritol, vanilla extract and cinnamon in a medium bowl until well combined. Press the mixture into the bottom of the prepared pan. Bake for about 5-7 minutes or until barely golden. Remove the pie crust from the oven and let it cool for at least 10 minutes.
- For the filling, in a large bowl mix together the softened cream cheese, half the erythritol and vanilla just until smooth.
- Mix in one egg at the time, mixing very well after adding each one. Set aside one cup of the mixture.
- Mix the remaining erythritol, pumpkin puree, cinnamon and pumpkin spice into the remaining mixture. Spread the pumpkin mixture into the crust.
- Dollop the reserved cream cheese mixture by spoonfuls onto the top.
- With the tip of a knife swirl the mixture to create a marbled effect. Bake for 40 minutes or until the filling is set. Remove from the oven and allow to cool at room temperature. Chill for at least 4 hours (preferable overnight) before serving.
- You can serve with some keto whipped cream and a sprinkle of cinnamon. Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 32gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 108mgSodium: 181mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 9g