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Keto Pumpkin Spice 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
  

  • 1 1/2 cups blanched almond flour
  • 3 tablespoons granulated erythritol or allulose (or your favorite keto sweetener)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • 24 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated erythritol or allulose
  • 3 large eggs, room temperature
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 1/2 cup sour cream, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon (optional for extra warmth)
  • 1/4 teaspoon fine sea salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered keto sweetener
  • 1/2 teaspoon vanilla extract
  • Light dusting of cinnamon or pumpkin pie spice

Method
 

  1. Prep the pan: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. Make the crust: In a bowl, mix almond flour, sweetener, cinnamon, and salt. Stir in melted butter and vanilla until the mixture resembles damp sand.
  3. Press and pre-bake: Press the crust firmly and evenly into the pan. Bake for 8–10 minutes until lightly golden. Set aside to cool slightly.
  4. Beat the cream cheese: In a large bowl, beat cream cheese on medium speed for 1–2 minutes until smooth. Scrape the bowl well.
  5. Add sweetener: Beat in the sweetener until fluffy and no gritty texture remains, about 1–2 minutes.
  6. Mix in pumpkin and sour cream: Add pumpkin purée, sour cream, vanilla, pumpkin spice, cinnamon, and salt. Mix on low until combined. Don’t overbeat.
  7. Add eggs: Add eggs one at a time on low speed, mixing just until incorporated. Scrape the bowl once more.
  8. Fill the pan: Pour the batter over the crust and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  9. Bake: Bake at 325°F (163°C) for 50–60 minutes. The edges should be set, and the center should jiggle slightly like gelatin.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then cool on the counter for 1 hour.
  11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set and develop flavor.
  12. Whip the topping (optional): Beat heavy cream, powdered sweetener, and vanilla to soft peaks. Spread or pipe over chilled cheesecake, and finish with a light dusting of spice.
  13. Slice and serve: Run a knife around the edge, release the springform, and slice with a hot, dry knife for clean cuts.