For a richer flavor, consider using full-fat cream cheese. If you don't have a springform pan, a regular cake pan can be used, but it may be more difficult to remove the cheesecake neatly. To prevent the crust from sticking, grease the bottom of the springform pan with cooking spray or line it with parchment paper. For a smoother filling, ensure the cream cheese is completely at room temperature before blending.
Keto Pumpkin Cheesecake with Almond Pecan Crust
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PREP TIME10 mins
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COOK TIME55 mins
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TOTAL TIME5 hrs 45 mins
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SERVING16 People
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VIEWS31
Indulge in the creamy decadence of this keto-friendly pumpkin cheesecake, featuring a delightful almond-pecan crust. It's a rich and satisfying dessert that seamlessly blends the best of classic cheesecake with the warm spices of pumpkin pie, all while keeping the carbs in check. Perfect for holiday gatherings or any occasion when you crave a guilt-free treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol65 mg
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Fiber3 g
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Protein9 g
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Saturated Fat7 g
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Sodium255 mg
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Sugar2 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
Step
10 mins
Pulse almonds and pecans together in a food processor until finely ground but not paste-like. Add sweetener and melted butter; pulse to combine. Press the mixture evenly into the bottom of a 9-inch springform pan. (10 minutes)
03
Step
20 mins
Bake in the preheated oven until the crust is golden brown, approximately 10 minutes. Let cool for 10 minutes before adding the filling. (20 minutes)
04
Step
5 mins
In a food processor or with an electric mixer, blend the cream cheese and ⅔ cup sweetener until smooth and creamy, about 2-3 minutes. Mix in the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt until well combined and smooth, about 2 minutes more. (5 minutes)
05
Step
3 mins
Add the eggs one at a time, mixing thoroughly after each addition until just incorporated. Be careful not to overmix. Pour the filling into the prepared crust. (3 minutes)
06
Step
50 mins
Bake in the preheated oven until the cheesecake is just set in the center – it should jiggle slightly but not be runny, approximately 45-50 minutes. (50 minutes)
07
Step
4 hrs
Let the cheesecake cool completely at room temperature, about 30 minutes. Then, run a knife carefully around the edge of the cheesecake to loosen it from the pan. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. (4 hours)
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Anabelle Parisian
May 23, 2025Make sure you let the cheesecake cool completely before refrigerating – it makes a big difference in the texture.
Ephraim Simonisritchie
Mar 27, 2025I made this for Thanksgiving and everyone loved it, even those who aren't on a keto diet! They couldn't believe it was low-carb.
Rowena Bradtke
Mar 15, 2025This recipe is a game-changer! I can finally enjoy cheesecake without the guilt. The crust is perfectly nutty and the filling is so creamy and flavorful.
Kelly Kulas
Mar 14, 2025I added a dollop of sugar-free whipped cream on top, and it was divine!
Georgiana Strosin
Feb 11, 2025The instructions were very clear and easy to follow. My cheesecake turned out perfectly the first time!