With a prep time of 15 minutes and about 30 minutes in the oven, the only challenging part is waiting for it to set and firm up in the fridge! I adore cheesecake (who doesn’t?), and in the fall, I love making this pumpkin version. The pumpkin adds wonderful flavor and color to the cake. In fact, I often make this cake on Thanksgiving alongside my keto pumpkin pie because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.
Ingredients
You’ll only need a few simple ingredients to make this keto pumpkin cheesecake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Cream cheese: Make sure it’s soft. You can remove it from the fridge a couple of hours ahead of time, or cube it and microwave it for 20 seconds. Canned pumpkin: Use pure unsweetened pumpkin puree and not sweetened pumpkin pie filling. A can of pumpkin puree contains 1 ¾ cups of pumpkin. I intentionally use ¾ cup in this recipe, which leaves me with 1 cup to use in other recipes. Granulated sweetener: I usually use erythritol in this recipe. Flavorings: Vanilla extract and ground cinnamon. Make sure the cinnamon is fresh. Coconut flour: It’s extremely absorbent, so do measure it carefully. It can be overdrying if used in excess. It helps set the cake and prevent the deep cracks typical of cheesecakes from forming. The cake might still wrinkle a bit on top, but in my experience, it won’t have deep cracks. Eggs: I use large eggs in most of my recipes, this one included. They should be at room temperature - remove them from the fridge a couple of hours ahead of time, or submerge them in warm (not hot) water to warm them up.
Instructions
Making this keto pumpkin cheesecake is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps: You simply process the ingredients, except for the eggs, in your food processor. Now, add the eggs and pulse to combine. Don’t over-mix! You don’t want to introduce too much air into the batter. Pour the mixture into a well-greased 9-inch pie plate. You can also use a smaller (8-inch) pie plate or a nonstick 8-inch springform pan. I’ve always baked this cake in a pie plate because I tend to serve it on Thanksgiving and it just seems appropriate. Bake the cake until nearly set but still jiggly, 30-40 minutes at 350°F. Cool the cake completely on the counter, then cover and refrigerate it for at least 4 hours, and preferably overnight, before cutting.
Expert tips
Frequently asked questions
Variations
Here are a few ideas for you for varying the basic recipe: I’ve made this cake successfully with Neufchatel cream cheese, which is essentially reduced-fat cream cheese. So that’s an option if you’d like to give it a try. You can use pumpkin pie spice instead of cinnamon, but then use less of it - just one teaspoon. Another tasty option, if you like the combination of pumpkin and chocolate, is to mix ½ cup of dark chocolate chips into the batter. Do it by hand, though, not in the food processor.
Serving suggestions
This cake is excellent just as it is. Sometimes I dust it with a bit of Swerve Confectioners. You can also top it with a dollop of keto whipped cream.
Storing leftovers
If you have leftovers, you can keep them in an airtight container in the fridge, on wax paper, for up to 5 days. Remove them from the fridge an hour before serving. I haven’t experimented with freezing this cake.
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Recipe card
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