Ingredients

This recipe stays true to its minimalist approach—just five essential ingredients, all easy to find and perfectly balanced to create a rich, flavorful dessert.

  1. Cream Cheese (16 oz / 2 packages) – The foundation of any great cheesecake. Choose full-fat cream cheese for maximum richness and a smooth, dense texture.
  2. Pumpkin Puree (1 cup) – Use pure canned pumpkin puree, not pumpkin pie filling (which contains sugar and additives). The natural pumpkin flavor gives this cheesecake its signature taste and color.
  3. Granulated Erythritol or Monk Fruit Sweetener (¾ cup) – A keto-approved sweetener that provides the sweetness without the carbs. You can adjust the amount to taste.
  4. Large Eggs (3) – Eggs bind the mixture, ensuring the cheesecake sets perfectly while remaining soft and creamy.
  5. Pumpkin Pie Spice (2 teaspoons) – This blend of cinnamon, nutmeg, ginger, and cloves provides that classic autumnal aroma.

Optional but recommended:

  • Vanilla extract (1 teaspoon) – Enhances depth and warmth in flavor.
  • Almond flour crust (optional) – For a bit of crunch, create a crust using almond flour, butter, and sweetener.

Making the Almond Flour Crust (Optional but Delicious)

If you’d like your keto pumpkin spice cheesecake to have a bit more structure and contrast, an almond flour crust is a fantastic addition. Here’s how to make it:

  1. Combine ingredients: Mix 1½ cups almond flour, ¼ cup melted butter, and 2 tablespoons of erythritol in a bowl until crumbly.
  2. Press into pan: Firmly press the mixture into the bottom of a 9-inch springform pan or pie dish.
  3. Pre-bake: Bake at 350°F (175°C) for 8–10 minutes until golden. Let cool before adding the filling.

This crust gives a subtle nutty flavor that complements the spiced cheesecake beautifully.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper for easy removal. If you’ve made the almond flour crust, ensure it’s cooled before adding the filling.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy. This step is crucial for avoiding lumps. Start on low speed, then increase to medium until perfectly smooth.

Step 3: Add the Sweetener

Add erythritol or monk fruit sweetener to the cream cheese and mix well until fully combined. Scrape the sides of the bowl to ensure even distribution.

Step 4: Incorporate Pumpkin Puree

Add in the pumpkin puree and continue mixing until smooth and uniform. The mixture should take on a rich orange hue with a creamy consistency.

Step 5: Add the Eggs

Add eggs one at a time, beating just enough to blend after each addition. Overmixing can cause cracks in the cheesecake, so be gentle at this stage.

Step 6: Add Pumpkin Pie Spice

Stir in the pumpkin pie spice (and vanilla extract, if using). Taste the mixture at this stage—you can adjust the spice level to suit your preference.

Step 7: Pour and Smooth

Pour the filling over the cooled crust (or directly into a greased pan if skipping the crust). Smooth the top with a spatula for an even finish.

Step 8: Bake

Bake for 45–55 minutes, or until the edges are set and the center jiggles slightly. Avoid overbaking, as this can lead to a dry texture.

Step 9: Cool Gradually

Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for about an hour to prevent cracking.

Step 10: Chill Completely

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight. This step helps the flavors develop and the texture set perfectly.