Can I use fresh pumpkin instead of canned for keto pumpkin cheesecake?

Yes, but you'll need to cook and drain it very well first. Homemade pumpkin puree typically contains more moisture than canned, which can affect the setting of your cheesecake. After cooking your pumpkin, place it in a fine-mesh strainer lined with cheesecloth and let it drain for several hours or overnight in the refrigerator.

Why did my keto pumpkin cheesecake crack?

Cracks usually happen due to drastic temperature changes or overmixing. Make sure you're using the water bath method, cooling the cheesecake slowly in the oven, and mixing just until ingredients are incorporated. Also, ensure all ingredients are at room temperature before starting.

Can I make this keto pumpkin cheesecake without a springform pan?

While a springform pan is ideal, you can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the sides to help lift the cheesecake out after cooling. The presentation won't be as clean, but the taste will be identical.

How do I know when my keto pumpkin cheesecake is done baking?

A perfectly baked cheesecake should still have a slight jiggle in the center (about a 2–3 inch diameter circle in the middle). The edges should be set and may have pulled away slightly from the pan. It will continue to set as it cools.

Can I use a different sweetener for this keto pumpkin cheesecake?

Yes, but stick with powdered forms for smooth texture. Granulated sweeteners can create a gritty result. Allulose works beautifully and browns more like sugar. If using stevia or monk fruit drops, you'll need to adjust quantities significantly and may need to add bulk with something like inulin powder.

Keto Pumpkin Cheesecake Recipes That Will Blow Your Mind This Fall 2025

Keto Pumpkin Cheesecake Recipes That Will Blow Your Mind This Fall

Print Recipe

This rich and creamy keto pumpkin cheesecake combines a spiced pumpkin filling with a buttery almond flour crust for a decadent low-carb dessert perfect for fall or holiday gatherings.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 6 hours
Yield: 12 slices 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

For the crust:
2 cups almond flour
1/3 cup powdered erythritol or monk fruit sweetener
1 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons melted butter
1 teaspoon vanilla extract
For the filling:
24 oz cream cheese, softened
1 cup powdered erythritol or monk fruit sweetener
1 cup canned pumpkin puree
3 large eggs, room temperature
1/4 cup heavy cream
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon salt

Instructions

Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
Mix all crust ingredients until combined and press into the pan. Bake for 10–12 minutes, then cool.
Reduce oven to 300°F (150°C). Beat softened cream cheese and sweetener until smooth. Add pumpkin, then eggs one at a time. Add cream, vanilla, spices, and salt. Mix until just combined.
Pour filling over the crust. Wrap pan in foil and place in water bath.
Bake for 55–65 minutes, then cool in the oven with door cracked for 1 hour.
Let cool completely at room temp, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room temperature ingredients and a water bath. Store in the fridge up to 5 days or freeze for up to 3 months. Top with sugar-free whipped cream or chopped pecans if desired.

Nutrition

Serving Size: 1 slice
Calories: 325
Sugar: 1g
Sodium: 210mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 8g
Cholesterol: 95mg

Keywords: keto pumpkin cheesecake, low-carb dessert, sugar-free cheesecake, fall keto recipes, pumpkin spice, cream cheese dessert, gluten-free crust, thanksgiving keto dessert

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