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Keto Pumpkin Cheesecake - Creamy, Cozy, and Low-Carb

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour (finely ground)
  • 3 tbsp granular erythritol or allulose
  • 1/4 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 5 tbsp unsalted butter, melted
  • 1/2 tsp vanilla extract
  • For the filling: 24 oz (680 g) full-fat cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol or allulose (adjust to taste)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon (optional, for extra warmth)
  • 1/4 tsp fine sea salt
  • Optional topping: Lightly sweetened whipped cream (keto-friendly), dusting of cinnamon, or chopped toasted pecans

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Make the crust: In a bowl, combine almond flour, erythritol, salt, and cinnamon. Stir in melted butter and vanilla until it looks like damp sand.
  3. Form and par-bake: Press the mixture firmly into the pan, going slightly up the sides. Bake for 10 minutes. Set aside to cool slightly while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium-low until smooth and fluffy, about 1–2 minutes. Scrape the bowl.
  5. Add sweetener and spices: Mix in powdered erythritol, pumpkin pie spice, cinnamon (if using), and salt. Blend until smooth, avoiding overmixing.
  6. Incorporate pumpkin and sour cream: Add pumpkin puree and sour cream. Mix on low just until combined and creamy. Scrape the sides again.
  7. Add eggs last: Beat in eggs one at a time on low, just until no streaks remain. Overbeating introduces air and can cause cracks.
  8. Fill the pan: Pour the batter over the crust. Tap the pan gently on the counter to release air bubbles.
  9. Optional water bath: For an extra-smooth texture, wrap the outside of the springform pan with foil and place it in a larger pan. Pour hot water halfway up the sides. If skipping the bath, place a separate pan of hot water on the lower rack to add moisture.
  10. Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should be set, and the center should still wobble slightly. If the top browns too fast, tent loosely with foil.
  11. Cool gradually: Turn off the oven, crack the door, and let it sit for 30–45 minutes. Then move to a cooling rack until room temperature.
  12. Chill to set: Cover and refrigerate for at least 6 hours, preferably overnight. This step firms the texture and deepens the flavor.
  13. Serve: Release the springform ring. Slice with a hot, clean knife, wiping between cuts. Add whipped cream or pecans if you like.