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baked keto pumpkin cheesecake
Mirha Pretty

Pumpkin Spice Keto Cheesecake

This pumpkin spice keto cheesecake is a creamy, cozy, and low-carb dessert that captures the warm flavors of fall in every bite. Made with a buttery almond flour crust and a smooth pumpkin-spiced cream cheese filling, it delivers a perfect balance of richness and spice. Packed with healthy fats and seasonal flavor, it’s ideal for holidays, gatherings, or a comforting keto treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 355
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp keto sweetener
  • 3 blocks cream cheese softened
  • ¾ cup keto sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup pumpkin puree
  • ½ cup heavy cream
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves

Method
 

  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix almond flour, melted butter, and sweetener, then press into the pan for the crust.
  3. Bake crust for 10 minutes and let it cool.
  4. Beat cream cheese and sweetener until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Mix in vanilla extract, pumpkin puree, heavy cream, and spices.
  7. Pour filling over the crust and smooth the top.
  8. Bake for 45 minutes, then let it cool completely.
  9. Refrigerate for at least 4 hours before serving.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Avoid overmixing to prevent cracks.
  • Chill overnight for the best texture and flavor.

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