Keto Pumpkin Cheesecake

This keto pumpkin cheesecake is so dang good! It’s a perfectly rich and satisfying keto friendly dessert that you’ll totally love to make and eat!

It’s also a great keto friendly thanksgiving dish you’ll love to serve to friends and family who aren’t keto.

This pumpkin cheesecake is so delicious you won’t believe that its completely gluten-free and 100 percent keto friendly!

Cheesecake is hands down one of my favorite desserts. And with such a large variety of flavors and pairings, it’s no wonder that cheesecakes are so popular.

After all, there’s an entire restaurant dedicated to it. (I mean, have you ever tried the cheesecake factory??)

Not too long ago we did a small scale keto cheesecake cup recipe. But today, we are doing cheesecake on a bigger scale!

While technically a cheesecake, it’s also very reminiscent of one of my other favorite desserts, pumpkin pie!

You could even call this pumpkin pie cheesecake. Yum!

This makes a fantastic dessert to serve in the fall at your favorite holiday parties! Your guest won’t even know it’s keto friendly, unless you want them too of course.

Ingredients:

For this pie, we’ll be making three parts. A pumpkin cream cheese filling, a crust for the pie and a whipped cream topping!

For the Cream Cheese Filling

• 2 – 250g pkg cream cheese, room temperature
• 1/2 cup pure puréed pumpkin
• 1/2 cup Swerve, confectioners
• 1/2 cup heavy whipping cream
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp pumpkin pie spice

For the Crust

• 1.5 cups almond flour
• 2 Tbsp granulated Swerve
• 1/4 cup butter, room temperature

For the Whip Cream Topping

• 1 cup whipping cream
• 2 Tbsp Swerve, granulated
• 1/2 tsp cinnamon (optional)

Instructions:

To make this yummy, low carb pumpkin cheesecake, start by preheating the oven to 350 degrees.

Then start making your cheesecake crust. The crust is close to a “gram cracker” crust and can be made in the food processor.

Simply throw all the crust ingredients into your food processor and pul until a soft dough starts to form.

Remove the dough from the food processor and gentley press it into a greased pan. We used a 7in spring form pan.

Bake for 12-15 minutes and let cool. Then set it aside.

Next, we’ll start making the pumpkin cheesecake filling.

In a stand mixer, combine the room temperature cream cheese, pumpkin puree and Swerve.

Mix until all the ingredients are well combined, about 3 minutes.

Add in the whipping cream, salt, vanilla extract and pumpkin pie spice, then whip until mixtures starts to turn thicker and is completely smooth. About 5 minutes.

Pour your pumpkin cheesecake mixture over the cooled crust and spread evenly with a silicone spatula.

Place in the freezer for 3 hours or in the fridge overnight to set.

For the whipped cream topping, combine the whipping cream and swerve and beat together until stiff peeks form.

Scoop the whipped cream into a piping bag and top your pumpkin cheese cake with pretty swirls of cream. Finally, sprinkle a light dusting of cinnamon before serving.

Enjoy!