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Creamy Baked Keto Pumpkin Cheesecake with Almond Flour Crust

A perfect slice of keto pumpkin cheesecake with a thick crust, served on a white plate.
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Make a rich, creamy, and sugar-free pumpkin cheesecake that fits your ketogenic diet. This recipe uses an almond flour crust and bakes perfectly for a satisfying fall dessert.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol or monk fruit blend (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup pumpkin puree (not pie filling)
  • 3/4 cup erythritol or monk fruit blend (for filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the almond flour and 1/4 cup sweetener in a bowl. Pour in the melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the 3/4 cup sweetener, pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Beat until fully combined and smooth.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix the batter once eggs are added.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • For a water bath, wrap the outside bottom of the springform pan tightly in heavy-duty foil before placing it in a larger roasting pan filled with hot water halfway up the sides of the springform pan.
  • If you prefer a crustless version, omit the crust ingredients and press the cream cheese mixture directly into a greased 9-inch pie dish. Adjust baking time slightly.
  • Use full-fat cream cheese for the best texture.

Nutrition

Find it online: https://delishdreams.com/keto-pumpkin-cheesecake-recipe/