This Low Carb Keto Pumpkin Cheesecake is SO creamy and spicy-sweet! You’d never know it’s gluten, grain and sugar free and only 240 calories!
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Did your eyes light up when you read PUMPKIN and CHEESECAKE together?
Maybe even a little EXTRA when you read it was LOW CARB?
I mean, my pumpkin keto chocolate chip cookies are good and all but I think we can agree that cheesecake anything will always win over cookies, no?
Internet friends, if you’ve been snacking on my sugar free no bake keto cheesecake for one all Summer, then this fall inspired version is going to make you VERY excited.
And even if you have not, you’ll be here for this recipe. I promise.
In all my years of making and sampling desserts, I have not come across a dessert that I enjoy more than CHEESECAKE! It’s my absolute fave, and that’s why you can find every cheesecake recipe known to man right here on the blog! We have lemon turmeric vegan cheesecake, apple paleo cheesecake, and SO many more- I even like to play around and experiment by making cheesecake stuffed baked apples and cheesecake stuffed strawberries. Nothing is off limits when it comes to my favorite dessert! For today’s keto pumpkin cheesecake recipe, you will need a handful of delicious, better-for-you ingredients than what a typical cheesecake calls for! Here’s what you’ll need to round up before getting started on this delicious cheesecake:
- Gluten Free Graham Cracker Crust
- Full Fat Cream Cheese
- Monk Fruit
- Canned Pumpkin
- Large Eggs
- Vanilla Extract
- Pumpkin Pie Spice
What is Monk Fruit?
Here at FFF, I am a lover of monk fruit. I used it in this keto pumpkin pie cheesecake and in many of my other recipes too, so you may have noticed it on the ingredients list of a recipe here and there if you aren’t new to the blog! But what is it, exactly? Monk Fruit is a natural sweetener derived from small, gourd-like melons that are grown in southeast Asia. In Eastern medicine, monk fruit is considered one of the highest levels of healing herbs and is used to treat many different ailments. It also can be used as a natural sweetener in place of refined granulated white sugar.
How to make Keto Pumpkin Cheesecake
Turn on the oven and let it preheat while you work. Add the cream cheese and monkfruit to a bowl and beat using a hand mixer until it is well broken down and smooth. Add in all the remaining ingredients and continue beating until JUST combined.
Wrap the outside of the graham cracker crust with 2 thick layers of aluminum foil and place it in a roasting pan. Pour the cheesecake into the pie crust and then place the roasting pan in the oven. Fill the roasting pan with water so that it comes up about halfway on the springform pan.
Bake the cheesecake until just the center is slightly jiggly. Remove and cool, then cover and refrigerate overnight, if possible
Once chilled, slice and serve. Enjoy!
Top Tips for making Pumpkin Cheesecake Keto
- Don’t Overmix: Once you’ve added in all the remaining ingredients, don’t beat the cheesecake too much. You will want to mix it JUST until it’s all combined as overmixing can result in an airy cheesecake, causing it to sink when baking.
- Don’t Overbake: It’s totally ok if the center of your cheesecake is still a bit jiggly when you’re done baking it! This will allow for the perfect texture.
- Don’t Skip the Chill: Be sure to chill the cheesecake for at least a few hours to let it set up, but I recommend leaving it in the fridge overnight. The texture will be best this way!
How to store Keto Pumpkin Cheesecake
This cheesecake is delicious and will last up to a week when stored properly! I recommend storing it in the fridge in an airtight container. Slice and serve when you’re ready to enjoy it!
Absolutely! I recommend slicing the cheesecake into servings, then wrapping them individually in plastic wrap, then with aluminum foil! They will last for up to a month in the freezer this way.
Yes! Pumpkin is a fantastic choice to incorporate into your Keto eating plan as it is fairly low in carbohydrates!
You can prevent cracks in your cheesecake by baking it in a water bat, like this recipe suggests! It provides a more humid atmosphere for the cheesecake to bake and not get too dried out.
Other Recipes You Might Like
- 1 Gluten free Graham Cracker Crust, baked in a 9 inch springform pan (click for recipe)
- 16 Oz Full fat cream cheese, at room temperature (2 blocks)
- 3/4 Cup Monkfruit
- 2/3 Cup Canned pumpkin
- 2 Large eggs, at room temp
- 1 Tbsp Vanilla extract
- 1 Tbsp Pumpkin Pie Spice
- Preheat your oven to 325 degrees.
- In a large bowl, beat together the cream cheese and monkfruit using an electric hand mixer until very smooth and well combined, stopping to scrape down the sides as necessary.
- Add all the remaining ingredients and beat until JUST combined. You don’t want to beat it too much or the cheesecake will have too much air in it and sink when baking.
- Remove your graham cracker crust from the freezer and wrap the bottom and up the sides very tightly with 2-3 layers of tinfoil. Place the pan into a large roasting pan.
- Pour the cheesecake onto the crust and smooth out evenly. Transfer to the middle rack of your oven and fill the roasting pan with water so that it comes half way up the springform pan. *
- Bake until the outside is set, and a small circle in the center is jiggly, about 55-60 minutes. Turn the oven off and crack the door slightly, letting the cheesecake sit in the oven for 15 minutes. Then, transfer to the counter to cool completely.
- Once cooled, cover and refrigerate for at least 8 hours, but best if overnight.
- Gently run a knife along the sides of the cheesecake, remove the pan and slice.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 10. Points+: 7. Old Points:6
(per 1/12 of the cheesecake)
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