Keto Pumpkin Cheesecake with a Pecan Crust
Ready for some pumpkin?
This keto Pumpkin Cheesecake is the perfect fall and holiday dessert! After you make it just once, everyone will be asking for this low-carb pumpkin recipe! It’s got a punch of spice and a delicious gluten-free pecan crust that’ll have people talking well after your gathering is over.
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After making several cheesecakes in the past and experimenting with many different types of crust, I found that using pecans is the best option. Whether I’m doing keto or non-keto cheesecakes, pecans work great for balancing the sweetness throughout the cake. Pecans also blend well with the almond flour as it is a softer nut.
Hip Tips:
- If you’re using canned puree, use PURE pumpkin puree. A lot of store-bought pumpkin purees contain sugar.
- Let cream cheese, sour cream, and eggs get to room temperature. This will give you a consistent texture throughout your cheesecake.
- Place your cheesecake pan in a water bath! Most cheesecakes are made with eggs, therefore, adding your pan to the water bath allows the cake to bake evenly and properly rise. The water bath provides a humid and contained area which helps the cheesecake rise slowly to give you that height without all the cracks.
- Avoid opening that oven. Opening the oven creates temperature changes which can cause cracking (don’t worry; your home will still smell like fall).
Pumpkin Pie Cheesecake with a Pecan Crust
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 30 MINUTES
This Pumpkin Cheesecake is the perfect dessert and a real crowd-pleaser! Yum!
Ingredients
Crust:
- 1 cup crushed pecans
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons grass fed butter
Filling:
- 16 oz. full fat cream cheese (at room temperature)
- 3/4 cup sour cream (at room temperature)
- 1 cup Swerve granular
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 15 oz. can pure pumpkin puree
- 3 eggs (at room temperature)
Topping:
- 1/2 cup pecans (optional)
- Whipped Cream (optional)
Directions
1
Preheat oven to 350 degrees.
2
In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. If you want the crust to be on the sweeter side, add in a few drops of liquid stevia.
3
Grab your 9" springform pan, add the crust mixture, and press down covering the bottom portion of the pan.
4
Bake crust in the oven at 350 degrees for 8-10 minutes. Pull out of the oven to cool while making the cheesecake filling.
5
In a large mixing bowl, add cream cheese and sour cream. Mix with a handheld mixer until you have a smooth consistency.
6
Add in Swerve, ginger, nutmeg, cinnamon, and mix.
7
Add vanilla and pumpkin puree. Mix on low speed for one minute.
8
Fold in 3 eggs with a spatula. (Don't use the mixer as this will create air pockets.)
9
Place pan on top of the foil to prevent water from getting into the pan with the water bath.
10
Place pan and foil on a cookie sheet and add water to the outside (about 1/2 cup). Place in oven and bake for 70 minutes without opening the door. Once 70 minutes are up, turn the oven off and crack open the oven door for 20 minutes. Remove the springform pan from the oven and let cool to room temperature before placing in the refrigerator.
Nutritional Information
Yield: 12, Serving Size: 1
Amount Per Serving:
Calories: 175, Total Carbohydrates: 26, Fiber: 2, Sugar Alcohols: 16, Net Carbohydrates: 8, Total Fat: 18, Protein: 9
made a lot of cheesecakes over time, but I’ve gotta say that this cheesecake tops all the cheesecakes I’ve made! I just love pumpkin, and I think you’re going to really love this recipe, too!
Enjoy!
Get your breakfast sip on with this easy peasy pumpkin spice latte!
I enjoyed this cheesecake. I think the flavor got better the longer it was in the fridge. My favorite part was the crust. I would use that crust on any other dessert I make, so good.
I’m glad to hear how much you enjoyed it, Jessica!
How long in advance can I make this dessert? I have a busy week but want to prepare it for Sunday. Can I make it today? (Wednesday)
Hi Sheila! We would not make it any earlier than Friday for the crust reasoning. It might have a muddy texture if you make it today. Hope this helps!
How long should I let it cool before putting it in the refrigerator?
Hi there! Be sure to let this cool completely before putting in the refrigerator, about 1-2 hours. Hope this helps!
Can’t wait to try this!
Yay! Make sure to let us know what you think!
Would it be possible to make this into cupcakes? If so, any changes in oven temp or baking time?
You could do the cupcakes! I would do 25-35 mins since it is smaller at 350 degrees. Let us know if this works, Kim!
How do you do the water bath? I don’t think this was explained very clearly in the directions and I’ve never done one. Thanks! Making this tomorrow for thanksgiving on Thursday!
Hey, Alyssa for a water bath you will wrap your cheesecake pan in foil as seen in the photo above. Place your cheesecake pan on a baking sheet that has sides to it and fill the baking sheet up with 1/2 cup of water as states on step 10 of the directions. A water bath is simply a pan of hot water placed in the oven, and using this method has two benefits when baking. First, a water bath adds moisture to the oven and this is important for baking foods like cheesecakes, which tend to crack from the heat of the oven, or custards which can become rubbery without moist heat. Hope this helps
I’ve got this in the oven now. It SOUNDS incredible! FWIW, I used about 3tbsp of Pumpkin Pie spice instead of the separate ones you have listed. I’m lazy. I also added a little more ginger because I like it. I’m also going to top with praline pecans because why have one pie when you can have 3 together?!?!? 😂🤣 (I should also say, in the name of laziness and “the holidays” I just used a gluten free store-bought crust, so, not keto, and there was way too much filling so I’m making TWO!) Cannot WAIT! This is gonna be SO good. Thank you!!!
You’re so welcome, Suzanne! Thanks a bunch for taking the time to comment! Enjoy!
Could I use walnuts versus pecans?
You absolutely can! Enjoy
Is butter melted for crust.
Yes, you’ll want to melt it, Dby!
mine is in the oven now! how do I make the cream topping? TIA
You can mix 1/2 cup heavy cream with 1 tablespoon of a sugar alternative and whip it with a handheld mixer until it reaches a peak.
Can I use pecan flour instead and if so should I use 2 cups if I don’t have crushed pecans
Yes! That should be a 1:1 ratio and work out just fine. 😊
If i were to make rhese crustless in cupcake form? How long to cook?
Hi Jenn! Maybe only about 20-30 minutes since it’s not as thick. Hope that helps!
Does this freeze well? It is only me eating it and makes 12 servings. Thanks in advance. Looks delicious!
Yes! I did find that if you freeze cheesecake slices they will last up to 3 weeks. If you freeze an entire cheesecake it will be good for up to 6 weeks. Hope this helps!
This turned out almost perfectly!! I used swerve brown sugar in the crust, and did pumpkin pie spice for the filling.
My house smelt Ahhhhmazing while this was baking!
I’ve yet to make a “perfect” cheesecake and I’m not even sure it’s possible 😜, but this one got pretty close. A few cracks on top, but this.is.delicious!!
I know it will get even better the longer in the fridge.
Can’t wait to make this again! Thank you!
Hi Anna! That’s awesome. I always crack mine too so don’t feel bad. I do find with keto treats that they do taste better over night! Enjoy❤