Description
A creamy and decadent keto-friendly pumpkin cheesecake perfect for fall.
Ingredients
Scale
- 16 oz cream cheese, softened
- 3/4 cup erythritol
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 2 large eggs
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- For the crust: 1 1/2 cups almond flour, 1/4 cup melted butter, 2 tbsp erythritol
Instructions
- Preheat your oven to 325°F (160°C).
- Combine almond flour, melted butter, and 2 tbsp erythritol for the crust. Press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes. Let it cool.
- In a large bowl, beat the softened cream cheese and 3/4 cup erythritol until smooth.
- Mix in pumpkin pie spice, cinnamon, ginger, and nutmeg.
- Add eggs one at a time, beating well after each addition.
- Stir in pumpkin puree and vanilla extract.
- Gradually mix in heavy cream until just combined.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
- For a smoother cheesecake, ensure your cream cheese is fully softened.
- You can add a sugar-free caramel drizzle or whipped cream as a topping.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 90mg
Keywords: keto pumpkin cheesecake, low carb pumpkin cheesecake, sugar-free pumpkin cheesecake, fall dessert, keto dessert