A creamy and silky sugar free pumpkin cheesecake featuring delicious autumn flavours. The perfect keto dessert for your Thanksgiving feast - and just as irresistible the rest of the year! This easy recipe is gluten-free and diabetic-friendly.
This keto pumpkin cheesecake is an impressive looking dessert that uses simple ingedients. I've served it many times at fall time gatherings and no-one will ever believe me it's sugar free!
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Why you'll love it
- Crunchy, buttery crust. The base for this cake is a baked crust made with nuts and plenty of ground ginger. It tastes as if it's made from gingerbread cookies!Â
- Luxuriously creamy filling. This is a spin on a classic cheesecake filling, with the addition of pumpkin puree and warm spices. The texture is wonderfully silky.
- Easy recipe. Even though the recipe takes a little longer, the steps are really simple. Suitable for baking beginners!
- Low in carbs. One generous slice contains only 6 grams of net carbs.
- Perfect for celebrations. This is a great cake for any festive gathering during autumn and winter, and of course for Thanksgiving or Christmas.
Ingredients
Below are the ingredients you'll need for a simple sugar-free pumpkin cheesecake recipe. I have split them into 2 images, one for the crust and one of the filling.
Crust
Filling
Pumpkin puree: I used a canned unsweetened pumpkin puree. During fall and winter this is available in the UK in most supermarkets. You can also order it via Amazon. Don't mix this up with pumpkin pie filling, which contains lots of added sugar.
Almond Flour: I used ground almonds. Super-fine almond flour will also work well.
Powdered sweetener: My go to sweetener is an erythritol monkfruit blend. However, any 1:1 sugar substitute of your choice works well, from allulose to Swerve to Bocha Sweet and stevia. Be sure that it is powdered though, or the end result may taste gritty.
Spices: I used a combination of pumpkin pie spice mix (similar to mixed spice in the UK) and separate spices such as ginger and nutmeg. You can replace the single spices with the same amount of additional pumpkin pie spice or cinnamon.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
 1.) Blend the nuts, sweetener and melted butter in a food processor until a crumbly dough forms. I did this in a food processor, but you can also use a stick blender plus attachment.
2.) Fill the crust mix into a well-greased 9 inch springform pan.
If you're worried about the crust sticking, you can also line the base with parchment paper.
3.) Press the crust firmly into the cake pan, then bake until golden.
4.) Simmer the pumpkin puree with spices and powdered sweetener until it's silky and thickened. Cool.
5.) Blend the cooled pumpkin puree with the cream in an electric mixer.
6.) Add the cream cheese and blend until smooth.
7.) Add the eggs. You should mix only until just combined - you want as little air in the filling as possible.
8.) Pour the cheesecake mixture onto the cooled crust and bake until done.
Serving Suggestion
I added a quick low carb maple caramel sauce, but you can also decorate the cake with sugar free whipped cream.
Recipe tips
These tips will help you make a perfect keto pumpkin cheesecake!
Compact the crust ingredients well. The firmer you press, the less crumbly your crust will be.
Cook the pumpkin puree. Don't skip this step! It reduces the amount of liquid in the pumpkin and intensifies the pumpkin taste!
Room temperature ingredients. This makes it easier to blend the ingredients together and ensures the mix does not split. Also, it ensures the cheesecake cooks evenly.
Taste and adjust sweetness. Always taste the batter and add more sweetener if necessary!
Put water in a tray below the cake. This increases the moisture in the oven. It is the ultimate hack to ensure that cheesecakes do not split during baking. ALWAYS place a pan with boiled water inside the oven, right below the baking cheesecake. So much safer than putting the cake pan directly into a water bath!
Don't over-bake! The top of the cake should be set, but the inside needs to be jiggly like jello.
Let the cake cool fully before serving. First let it come to room temperature. Don't put it in the fridge straight away or it could crack. Then, cool it in the fridge before serving, best overnight.
Variations
Below are ideas how you can adapt the recipe ingredients to suit your dietary needs and preferences.
Use different nuts. You can vary the type of nuts you use for the crust, as long as the amount stays the same. Both pecans and walnuts work well with pumpkin, as would hazelnuts.
Nut free crust. Simply swap out the nuts for a combination of sunflower seeds and pumpkin seeds. Or make a coconut flour crust.
Storage
Refrigerator: Store your sugar free pumpkin cheesecake in the fridge for up to 5 days.
Freezer: Slice and freeze for up to 3 months. Defrost in the fridge overnight.
FAQ
Yes, pumpkin is a keto friendly vegetable. It contains 7.8g of carbohydrates per 100 grams (source: USDA).
It's tricky to get canned pumpkin in some countries. Here is a simple recipe to make homemade pumpkin puree: Cut a pumpkin in half and scoop out the seeds. Lay the halves flesh-side down on a baking sheet lined with parchment paper. Roast at 200 C / 400 F for 30-45 minutes (time will depend on the pumpkin size). Let cool, then scoop out the flesh and puree.
Yes, keto pumpkin cheesecake is actually best when it is prepared a day ahead. This gives it plenty of time set fully as it cools in the fridge overnight.
Choose a 1:1 sugar substitute such as erythritol, allulose, xylitol or a stevia sweetener blend. It's important that the sweetener is powdered. Blend granulated sweetener in a food processor to powder it at home. Coconut sugar is not a sugar free sweetener.
More keto pumpkin recipes
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Recipe
Sugar Free Keto Pumpkin Cheesecake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
- 9 inch springform pan or loose bottom cake pan
Ingredients
Pumpkin Cheesecake Crust
- 1 cup almond flour 100g
- 5.3 oz walnut & pecan halves 150g, around 1 ½ cup
- 3 tablespoon unsalted butter melted, 50g
- ¼ teaspoon ginger
- pinch nutmeg
- 2 tablespoon powdered sweetener or more, to taste
Pumpkin Cheesecake Filling
- 15 oz pumpkin puree unsweetened, 425g
- 1 teaspoon pumpkin pie spice or mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch cloves
- ¾ cup powdered sweetener 120 g, use up to 1 cup / 160 g for a sweeter filling
- 1 cup double / heavy cream 240g
- 24 oz cream cheese 675g
- 3 eggs large, room temperature
- 2 egg whites room temperature
Sugar Free Maple Caramel Sauce (optional)
- â…“ cup Lakanto maple flavoured syrup 80 ml
- 3 tablespoon butter 50g
- 2 tablespoon heavy cream
Instructions
Crust
- Preheat the oven to 160 Celsius / 320 Fahrenheit (electric). Line a 9 inch springform pan with parchment paper and grease the sides with butte or cooking spray.
- Blend all ingredients for the crust in a food processor or with an electric mixer.Â
- Press the nut mixture into the cake pan. You can do this with your fingers or use the bottom of a glass.Â
- Bake for 15 minutes or until golden. Let cool to room temperature.
Pumpkin Cheesecake Filling
- While the crust is baking, heat the pumpkin puree, all spices and half the sweetener in a saucepan over medium heat. Simmer for 5 minutes, stirring frequently. This way the pumpkin becomes less watery. Once the pumpkin mix is brown and silky, remove from the stove and let cool.Â
- Blend the cooled pumpkin mix with the cream and the remaining powdered sweetener.Â
- Now add the cream cheese and blend until smooth.
- Last, add the eggs - 3 eggs plus 2 egg whites. Blend only briefly to combine and avoid getting air bubbles into the mix.Â
- Fill a baking tray with 2 fingers high with just boiled water and place in the bottom of the oven. Place the springform with your pumpkin cheesecake on a rack above the tray. Bake for 90 minutes or until the top is set and golden. The top should be set, but the inside slightly jiggly.
- Remove from the oven and let cool to room temperature (this takes around 3 hours). Then chill in the fridge for at least another 4 hours or overnight until serving. Â
Sugar Free Maple Caramel Sauce
- Melt all ingredients for the caramel sauce in a small saucepan and cook on a medium heat for 3 minutes. Let cool and spoon over the cheesecake. The sauce thickens as it cools.
Notes
Nutrition
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Glo
Can you freeze the cheese cake after it's made.
Katrin
Yes, you can!
Beth
I don't have a spring form but I DO have a muffin tin and paper wrappers. Do you think this would work? I'm guessing the cooking time would be shortened a bit? Also I don't have heavy cream at hand, thinking of doing 3/4 cup milk 1/3 cup butter (suggested by google as a heavy cream replacement). Has anyone else tried it in the past?
Katrin
I think using a muffin tin should be no problem. You'll definitely need to reduce the baking time, maybe by around 20-30 minutes. Check that all the jiggle is gone and they're done. As for the cream, I'm not so sure. I would hate for you to take all that time and use all those ingredients and the cake does not work out in the end. If you have coconut cream (the firm part from a can of coconut milk) you could use that instead. That sub will definitely work and taste great.
Shirley Feinstein
I just made this for the first time and thought I'd share my experience. When I added the cream cheese I thought for sure I'd read the recipe wrong and added too much. I re-read and checked the amount and it was right.... 3 packages of 8 ounce cream cheese. Wow! That's a lot of cheese! While it was baking I thought it might come over the top of my spring form pan, but it didn't. Once it cooled, the cake settled down a bit and ended up looking like the photos. This is a delicious recipe, super rich and creamy tasting. So, bottom line, don't be scared when you pour the filling in and it's a huge amount. Yes, it will cook through in 90 minutes or so. And yes, it's baked at 320 degrees F, just like the crust. Thanks for the recipe!
Katrin
Hi Shirley, it's a lot of cheese, that's right! Sorry it gave you a fright, but I'm really happy you all like it in the end. It's a rich cake that will feed a crowd 😉
Daphne LeCamu
Put it in the oven about an hour ago..it smells great! But the middle is sunk in, do you think it will all level out wants it cools down?
Katrin
Hi Daphne, I'm not sure! This has never happened to me... Normally the middle sinks a little bit and the edges stay a tad higher like in my cake. Maybe this has something to wo with the ingredients being very cold when you put the mix in the oven, so the middle would take longer to firm up?
Mindy
It has to do with physics. LOL.. When you have a hot pan with cake next to it the cake nearer the pan cooks first and stops rising. As the inside continues to cook it continues to rise. Sometimes lowering the oven 25 degrees helps but it still tastes good no matter. Happy Thanksgiving from the USA.
Willie
Hi Katrin, do you think one can sub the cream with coconut cream? Looks amazing and thinking about trying this for Thanksgiving 😀
Katrin
Yes, I think that should work. Make sure to use only the cream and not the entire can of coconut milk mixed together so you have the same thick consistency as dairy cream.
Larisa Akhmedova
Thank you for the great recipe! The cake turned out delicious and was not hard to make. My partner's family enjoyed it and didn't realize it was lowcarb. I decorated with melted 85% chocolate and heavy cream.
Katrin
A chocolate topping for the cake sounds delicious! I’m glad you liked it.
Angie H
I made this last year for Thanksgiving and it was amazing. Getting ready to make it again for tomorrow. Wanted to pass along one addition that I made - after the cheesecake was finished baking, I added 2 cups of sour cream combined with 1/4 cup sweetener and 1 Tbps vanilla. Carefully spread over cake and return to oven for an additional 5 minutes. Cool, chill and serve as directed. Just an additional topping option. Thanks again for an amazing recipe!
Katrin Nürnberger
That sounds INCREDIBLE!!! Thank you for sharing and have a fantastic Thanksgiving 🙂
Meghan
Just wondering if there was a different temperature to bake the cheesecake at? It’s been in the oven at 320 F for over 2 hours and it is still jiggling, I felt like I wanted to adjust the temperature for the cake to be more than the crust but couldn’t see the change anywhere in the recipe, not sure if I missed that somewhere? Also felt like it might be interesting to try beating the cream cheese before adding it to the pumpkin so it was smoother and minimized the lumps as well as beating the egg whites before adding them for a fluffier texture. Will have to try that next time! Looks really yummy so far, just still not quite done yet.
Katrin
Hi Meghan, I baked the filling at the sane temperature as the crust. How long did you need to keep yours in the oven in the end?
Mary E. Baker
The same thing happened here. I told hubby just keep checking every 10 mins... Finally he came and woke. Me and said it's still jiggly and it's 12:45 and night 3 hrs and 15 mins from when it went out. I just got up and put it in the fridge....I guess we'll see....
Katrin Nürnberger
Hi Mary, maybe it's our individual definition of jiggly that differs! After 3 hours of baking this cake is definitely set! If mine was done after 90 minutes... it's all about the egg binding the liquid. From the time you wrote your comment it looks like you're probably asleep now, but please do let me know that it's all set now (which I'm sure it is!)
Lisa
Love what you said about the water bath. I've been doing that for a while now, I've mentioned it in the comments on other blogs, but nobody seemed to pay attention. Finally a blogger that is posting it to a wide audience. It really works great like you said, no hassle and no ruined Cheesecake. This recipe is just what I've been thinking about, sounds delicious, can't wait to taste it.
Katrin
Thanks for your kind words Lisa. I'm so glad the cake was a success 🙂
Kat
I couldn’t get the same carbohydrate count you have listed. It is very good though.
Katrin
Hi Kat, first of all - glad you liked the cake! About the carb count - different nutrition calculators and different brands used can mean slightly different results. That's why I recommend to always make your own calculations if your health depends on it, as for example for type 1 diabetics.
Debra Fox
I made this in an 8" springform pan and it turned out awesome. Added caramel and fudge sauce and whipped cream. The combi ed flavors with the pecan/walnut crust was heaven to the taste buds. To bad I can't add a picture....
Katrin
Oh wow, caramel and fudge sauce... AND whipped cream. Sounds like heaven!!!!!
JJ
is there an alternative crust without nuts>
Katrin
You could use ground up pumpkin and sunflower seeds in place of the nuts.