Keto Pumpkin Cheesecake with a Pecan Crust

Keto Pumpkin Cheesecake with Pecan Crust

yield: 12 SERVINGS

prep time: 20 MINUTES

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 30 MINUTES

Ingredients

For the pecan crust:

For the pumpkin cheesecake filling:

Topping:

  • 1/2 cup pecans (optional)
  • keto whipped cream (optional)

Directions

1

To make the crust: 

Preheat oven to 350 degrees. Set out cream cheese, sour cream, and eggs to let them come to room temperature. This is an important step.

2

In a medium bowl, mix together almond flour, finely chopped pecans (if you can not find finely chopped pecans at the store, just throw whole pecans in a food processor to get that granular texture), cinnamon, nutmeg, salt, and melted butter. If you want the crust to be on the sweeter side (that's me!), add in 1 tablespoon brown keto sweetener.

3

Pour the crust into a 9-inch springform pan. Firmly press down on the crust, covering the bottom portion and slightly up the sides of the pan.

4

Poke small holes in the crust with a fork, and bake in the oven at 350 degrees for 8 to 10 minutes. Remove the crust from the oven and let it cool while making the cheesecake filling.

5

To make the filling:

In a large mixing bowl, add room temperature cream cheese and sour cream. Mix with a handheld mixer or stand mixer until you have a smooth consistency.

6

Add in keto granular sweetener, ginger, nutmeg, and cinnamon. Mix well to combine.

7

Add vanilla and pumpkin purée. 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

To prepare the water bath, place the springform pan with the crust on top of a large piece of foil. Wrap the foil around the bottom of the pan. This prevents water from getting into the pan with the water bath.

10

Place the pan wrapped in foil on a rimmed baking sheet. Pour the cheesecake mixture on top of the crust in the pan.

11

Add water to the baking sheet (about 1/2 cup). Place in the 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.

12

Remove the springform pan from the oven and let it cool to room temperature before placing it in the refrigerator. Let the cheesecake cool for about 2 hours or longer before serving. Top with keto whipped cream and pecans if desired.

Nutrition Information

Yield: 12, Serving Size: 1 piece
Amount Per Serving: 341 Calories | 31.1g Fat | 19.2g Total Carbs | 2.9g Fiber | 3.3g Sugar | 12g Sugar Alcohol | 7.9g Protein | 4.4g Net Carbs

Brought to you by Hip2Keto.

Hip2Keto may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

More Keto Cake
31 Comments
4.4 / 12 ratings
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Embrace the flavors of fall with this easy keto pumpkin cheesecake recipe!

This Keto Pumpkin Cheesecake is the perfect fall and holiday dessert, so much so that I couldn’t recommend a better treat to take to all of your fall festivities!

Be warned: even if you make it just once, everyone will be asking you 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.

serving slice of keto pumpkin cheesecake

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pouring crushed pecans into almond flour

The pecan crust alone is amazing! 

From making countless cheesecakes over the years and experimenting with many different types of crust, I found that using pecans is my favorite method.

Whether I’m doing keto or non-keto cheesecakes, pecans work great for balancing out the sweetness of the dessert. Pecans also blend well with almond flour as it is a softer nut. The combination creates a perfect taste and texture. And it goes amazingly well with this keto pumpkin cheesecake!

keto pumpkin cheesecake slice with whipped cream

Tips for making the best Keto Pumpkin Cheesecake:

  • When using canned pumpkin, make sure it’s PURE pumpkin purée. Some store-bought pumpkin purées can contain sugar. Make sure you don’t get canned pumpkin pie filling.
  • Let the cream cheese, sour cream, and eggs come to room temperature. This will give you a consistent texture throughout your cheesecake and makes it easier to mix everything together.
  • Place your cheesecake pan in a water bath before putting it in the oven. Since most cheesecakes are made with eggs, 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 door to take a peek! Opening the oven creates temperature changes which can cause cracking (don’t worry; your home will still smell like fall).
  • Want to make an easy keto whipped topping for your pie? Mix 1/2 cup heavy cream with 1 tablespoon of a keto sweetener and whip it with a handheld mixer until it reaches a stiff peak. Optional but yummy, add some vanilla extract too.

Chopped pecans in a mixing bowl creating crust

keto salted pecan pie crust

cream cheese and sour cream in mixing bowl

adding keto sweetener to pumpkin cheesecake filling

adding pumpkin puree to keto pumpkin cheesecake

stirring filling for keto pecan pumpkin cheesecake

pumpkin cheesecake in foil for waterbath pan


Print

Keto Pumpkin Cheesecake with Pecan Crust

yield: 12 SERVINGS

prep time: 20 MINUTES

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 30 MINUTES

Made with a pecan almond flour crust and the most delicious keto pumpkin cheesecake filling.

Ingredients

For the pecan crust:

For the pumpkin cheesecake filling:

Topping:

  • 1/2 cup pecans (optional)
  • keto whipped cream (optional)

Directions

1

To make the crust: 

Preheat oven to 350 degrees. Set out cream cheese, sour cream, and eggs to let them come to room temperature. This is an important step.

2

In a medium bowl, mix together almond flour, finely chopped pecans (if you can not find finely chopped pecans at the store, just throw whole pecans in a food processor to get that granular texture), cinnamon, nutmeg, salt, and melted butter. If you want the crust to be on the sweeter side (that's me!), add in 1 tablespoon brown keto sweetener.

3

Pour the crust into a 9-inch springform pan. Firmly press down on the crust, covering the bottom portion and slightly up the sides of the pan.

4

Poke small holes in the crust with a fork, and bake in the oven at 350 degrees for 8 to 10 minutes. Remove the crust from the oven and let it cool while making the cheesecake filling.

5

To make the filling:

In a large mixing bowl, add room temperature cream cheese and sour cream. Mix with a handheld mixer or stand mixer until you have a smooth consistency.

6

Add in keto granular sweetener, ginger, nutmeg, and cinnamon. Mix well to combine.

7

Add vanilla and pumpkin purée. 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

To prepare the water bath, place the springform pan with the crust on top of a large piece of foil. Wrap the foil around the bottom of the pan. This prevents water from getting into the pan with the water bath.

10

Place the pan wrapped in foil on a rimmed baking sheet. Pour the cheesecake mixture on top of the crust in the pan.

11

Add water to the baking sheet (about 1/2 cup). Place in the 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.

12

Remove the springform pan from the oven and let it cool to room temperature before placing it in the refrigerator. Let the cheesecake cool for about 2 hours or longer before serving. Top with keto whipped cream and pecans if desired.

Nutrition Information

Yield: 12, Serving Size: 1 piece
Amount Per Serving: 341 Calories | 31.1g Fat | 19.2g Total Carbs | 2.9g Fiber | 3.3g Sugar | 12g Sugar Alcohol | 7.9g Protein | 4.4g Net Carbs

Brought to you by Hip2Keto.

Pecan Pumpkin Pie Cheesecake

This will be your new favorite cheesecake!

I’ve made a lot of cheesecakes over the years, but I’ve gotta say that this keto pumpkin cheesecake tops all of them!

I just love pumpkin, and I think you’re going to really love this recipe too.

bite of pumpkin cheesecake on a fork

Here’s what my Hip sidekick Jenna thought about this Keto Pumpkin Cheesecake:

“WOW! This takes pumpkin pie to a whole other level. I have always been a cheesecake fan and this one is fantastic — super impressed! I will definitely be making this again in November to take to Thanksgiving. Quite a few relatives are low-carb and/or gluten-free and I’m excited to make a fun dessert that they can enjoy too, so this will be perfect!”


Want more pumpkin? Try this recipe for our easy keto pumpkin mug cake!


About the writer:

Ashley Mott is a keto recipe developer and has over 2 years of experience as a content creator. She studied design and historic preservation. She has always loved testing new and innovative recipes.


Join The Discussion

Comments 31

  1. Jessica

    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.

    • Jennifer (Hip Sidekick)

      I’m glad to hear how much you enjoyed it, Jessica!

  2. Sheila

    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)

    • Amber (Hip Sidekick)

      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!

  3. Lorna Cournoyer

    Can’t wait to try this!

    • Jennifer (Hip Sidekick)

      Yay! Make sure to let us know what you think!

  4. Kim

    Would it be possible to make this into cupcakes? If so, any changes in oven temp or baking time?

    • Jennifer (Hip Sidekick)

      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!

  5. Carla

    Can I use pecan flour instead and if so should I use 2 cups if I don’t have crushed pecans

    • Amber (Hip Sidekick)

      Yes! That should be a 1:1 ratio and work out just fine. 😊

  6. Jenn

    If i were to make rhese crustless in cupcake form? How long to cook?

    • Amber (Hip Sidekick)

      Hi Jenn! Maybe only about 20-30 minutes since it’s not as thick. Hope that helps!

  7. Emily

    Does this freeze well? It is only me eating it and makes 12 servings. Thanks in advance. Looks delicious!

    • Amber (Hip Sidekick)

      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!

  8. Anna B

    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!

    • Angie (Hip2Keto Sidekick)

      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❤

  9. Kristine

    Hi! My springform pan is 7”. What would be your recommendation on adjusting cook time? Thank you!

    • Amber (Hip Sidekick)

      Hi Kristine! For that size pan you will probably have to leave a little bit out of the pan so it still has room to breathe. You could also make smaller cupcake cheesecake’s with the extra batter. I would hate to waste it since it tastes amazing. And then just cut the time about 10-15 minutes. Since it is still going to be thick (depending on how high the pan is filled) will really tell on time. We would suggest to bake that for about 50 minutes and slightly open the door to check on it. Hoping this helps!

  10. Lia

    Would love to try this recipe. I have all the ingredients except the sour cream. Will it still turn out if I omit the sour cream?

  11. Silv

    In the over right now…..can’t wait….smells awesome. Thanks so much for the recipe. Will definitely make it again and again.

  12. Brandy

    3 AM PST (I work swing), just cracked the oven for the 20 minute cool down. The house smells amazing. I ground my own almond flour and used homemade pumpkin pie spice. From what I can peek looks beautiful. Just 3 of us this year, because 2020, this made me happy to bake! excited! And sticking to the keto. (To make up for all the junk I ate March – August)

    • Amber (Hip Sidekick)

      That sounds wonderful, Brandy. Happy Thanksgiving! 💕

  13. Jerri Mears

    Wow. This is by far the best low carb dessert I’ve ever had, doesn’t even taste low carb! The crust is delicious. This is a keeper. Thanks so much for sharing it!

    • Angie (Hip2Keto Sidekick)

      Hi there Jerri! Awwwww🥰🥰 Thank you for letting us know. You’re so very welcome!

  14. Maureen

    We vote for this as the best cheesecake crust ever, no matter what kind of cheesecake you’re making! We’ve made this crust a number of times with various other cheesecakes, not necessarily pumpkin and it is the best! Thank you! The only variation I’ve done is to use 2 tablespoons of golden monkfruit rather than drops of Stevia. Either way is good.

    • Jennifer (Hip Sidekick)

      That’s fantastic, Maureen! I’m so glad the crust works so well in all the cheesecake recipes you make! Thanks!

  15. melissa1984

    Has anyone tried this with a 9in pie pan instead of a springform?

  16. ron taylor

    This cheese cake is the bomb !!! I froze leftovers and shrink wrapped for later..

    • Collin (Mrs. Hip)

      Such a great idea to freeze the rest! Thanks for letting us know you enjoyed it!

  17. michele

    attempting this cheese cake for the first time. followed directions for the crust ,seems a bit powdery. ill try it and see what happens.

    • Amber (Hip Sidekick)

      Let us know how it turns out for you! 🥰Hope you love it! 😋🙌

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