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Home » Type » Desserts » Cheesecakes » Keto Pumpkin Cheesecake Recipe (Easy to Make in the Oven or Instant Pot!)

Keto Pumpkin Cheesecake Recipe (Easy to Make in the Oven or Instant Pot!)

November 14, 2021 by Faith 11 Comments

Jump to Recipe

If you’re looking for a festive autumnal dessert, this Keto Pumpkin Cheesecake Recipe is easy to make in the oven or Instant Pot, and it’s rich and creamy with a hint of pumpkin and the perfect spice level. It makes a lovely addition to a holiday dessert table or as a treat after any fall meal!

pumpkin cheesecake recipe

What’s on your holiday dessert table?

My family usually has an assortment of pies, like apple, pumpkin, and/or pecan. In years past we’ve had pumpkin cakes, and sometimes a variety of cookies.

Cheesecake is always a favorite, especially when it has seasonal flair like this Keto Pumpkin Cheesecake recipe. Pumpkin spice anything always seems to be a hit, lol!

instant pot cheesecake

Years ago I had a friend who made a killer pumpkin spice cheesecake. She only made it once a year for Thanksgiving, which was part of what made it so special. I’ve wanted to make a low carb version of that cheesecake for quite some time now.

swirls of cream cheese frosting on top of cheesecake

I have to say, this is every bit as delicious as any cheesecake I’ve ever tried. It has a creamy texture and just the right amount of pumpkin spice flavor. You won’t believe this is sugar free and gluten free pumpkin cheesecake!

Add it to your Thanksgiving dessert menu and it’s sure to be a hit with both low carb and non-low carb eaters!

easy pumpkin cheesecake recipe with description

In This Article

  • The Best Pumpkin Cheesecake Recipe
  • Pumpkin and Low Carb Eating
  • Cheesecake FAQs
  • More Gluten Free Sweet Pumpkin Recipes
  • Low Carb Pumpkin Spice Cheesecake Recipe

The Best Pumpkin Cheesecake Recipe

Try this recipe and it’s sure to become a family favorite for the holidays!

instant pot cheesecake recipe

Here’s what you’re going to love about this recipe:

  • Perfect flavor. It has just the right amount of pumpkin and warm spices without their flavor overwhelming the flavor of the cheesecake.
  • Bakery quality. The rich, creamy spiced pumpkin cheesecake filling is perfectly decorated (it’s easy to do – I’m an amateur baker, so if I can do it, you definitely can!) with a simple cream cheese frosting. It tastes and looks like something you picked up from a local bakery.
  • You can make it in the oven or in an Instant Pot. I give directions for both, and it turns out equally delicious either way!
  • It’s easy. Don’t be intimidated to make cheesecake! It looks impressive, but it’s actually very easy to make.
close up of cream cheese frosting swirls on top of pumpkin cheesecake

Keto Pie Crust Ingredients

crust ingredients
  • Almond flour
  • Monkfruit/allulose sweetener
  • Cinnamon
  • Salt
  • Unsalted butter
  • Liquid stevia

Ingredients in Keto Pumpkin Cheesecake Filling

pumpkin cheesecake filling ingredients
  • Cream cheese
  • Ricotta cheese
  • Pumpkin puree
  • Eggs
  • Monkfruit/allulose sweetener
  • Keto brown sugar
  • Pure vanilla extract
  • Pumpkin pie spice mix
  • Stevia glycerite

Ingredients in Keto Cream Cheese Frosting

cream cheese frosting ingredients
  • Cream cheese
  • Unsalted butter
  • Monkfruit/allulose sweetener
  • Pure vanilla extract

Step-by-Step Instructions

How to Make Keto Pie Crust for Cheesecake:

how to make keto pie crust
  1. Use a fork to combine the almond flour, monkfruit/allulose sweetener, cinnamon, and salt in a medium bowl.
  2. Stir in the melted butter and liquid stevia with a fork.
  3. The mixture will look crumbly.
  4. Line the bottom of a 7-inch springform pan with parchment paper that’s been trimmed to fit. Lightly spray the inside of the pan with coconut oil.
  5. Transfer the crumbly crust mixture to the prepared pan.
  6. Press the mixture into the bottom and about 1 1/2 inches up the sides of the pan.
  7. This is how the crust will look before baking.
  8. Bake the crust at 325F for 8 minutes.

Pro Tip: This crust will also work for other types of keto pies!

How to Make Instant Pot Cheesecake:

how to make cheesecake in the instant pot
  1. Use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl.
  2. Pour the filling into the pre-baked crust.
  3. Add 1 1/2 cups water to the Instant Pot.
  4. Cover the bottom and the top of the cheesecake with foil. Place the cheesecake on a trivet inside the Instant Pot. Turn the pot on Manual, High Pressure for 39 minutes and then do a natural release for 25 minutes. Carefully turn the valve to “vent” to release any remaining pressure before opening. Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top. Just like the oven method, cool to room temperature, and then refrigerate to chill, about 4 hours, before slicing and serving.

How to Decorate the Top of Cheesecake:

how to decorate the top of cheesecake
  1. To make the keto cream cheese frosting, add all ingredients to a large bowl. Make sure the cream cheese and butter are at room temperature.
  2. Use a handheld electric mixer to beat until the frosting is smooth and creamy.
  3. Transfer the frosting to a piping bag.
  4. Pipe the frosting into swirls or stars on top of the cooled cheesecake.
easy pumpkin cheesecake recipe

Pumpkin and Low Carb Eating

Pumpkin is a type of winter squash, and it’s technically a fruit. In many recipes a little bit of pumpkin goes a long way, which makes it easy to fit pumpkin into a low carb or keto lifestyle.

How Many Carbs are in Canned Pumpkin?

According to the USDA Food Database, 1/2 cup (123 g) of pumpkin has the following nutrition information:

  • 42kcals
  • 1g protein
  • 0g total fat
  • 10g total carbohydrates
  • 4g fiber
  • 6g net carbohydrates
keto pumpkin cheesecake

Is Pumpkin Keto Friendly?

The short answer: yes! Canned pumpkin has 6g net carbohydrates per 1/2-cup serving, and can be integrated into a ketogenic meal plan.

How to Store Cheesecake

Store cheesecake wrapped in the fridge for up to 1 week.

pumpkin cheesecake graphic

Cheesecake FAQs

What is a Water Bath for Cheesecake?

A water bath is a pan of water that you place your cheesecake in before baking.

Pro Tip: Double wrap the bottom of the cheesecake pan in foil before baking in a water bath to make sure no water seeps in.

What Does a Water Bath do When Baking Cheesecake?

A water bath adds moisture to the air as the cheesecake cooks. It helps prevent your cheesecake from cracking, and helps prevent it from sinking as it cools.

keto instant pot pumpkin cheesecake

What Happens if You Over-Mix Cheesecake?

If you over-mix cheesecake, you incorporate too much air in the batter. This can cause the cheesecake to rise and then fall, and ultimately crack.

Pro Tip: To avoid the need for over-mixing to incorporate the ingredients, make sure your cream cheese is slightly softened.

low carb pumpkin cheesecake

How Does This Cheesecake Turn out in the Oven?

This Keto Pumpkin Cheesecake turns out great in the oven or in an Instant Pot.

If you bake it in the oven, use a water bath to help prevent the cheesecake from cracking.

slice of pumpkin cheesecake on plate

Above: Keto Pumpkin Cheesecake baked in the oven.

What Can I Use if I Don’t Have Pumpkin Spice Mix?

For this cheesecake filling, if you don’t have pumpkin pie spice, use the following ground spices instead of 2 teaspoons of pumpkin pie spice mix:

  • Cinnamon (1 teaspoon)
  • Nutmeg (1/2 teaspoon)
  • Ginger (1/4 teaspoon)
  • Allspice (1/8 teaspoon)
  • Cloves (1/8 teaspoon)

Can You Freeze Cheesecake?

Yes! Cheesecake freezes very well. To do so, cool it to room temperature, wrap it well, and then freeze it for up to 1 month for best flavor. Thaw the cheesecake in the fridge overnight before eating.

pumpkin spice cheesecake

More Gluten Free Sweet Pumpkin Recipes

  • Pumpkin Pie Cookies (Vegan, Grain Free) from Detoxinista
  • No Bake Vegan Spiced Pumpkin Tart with Chocolate Ganache (Paleo) from An Edible Mosaic
  • Maple Pumpkin Custard from Against All Grain
  • Easy Pumpkin Fudge Recipe (Paleo) from Low Carb Yum
  • Low Carb Sugar Free Pumpkin Spice Latte from The Keto Queens
  • The Best Pumpkin Spice Mug Cake for One from Healthy Sweet Eats
keto pumpkin cheesecake recipe

Let’s Connect

I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

pumpkin cheesecake featured image

Low Carb Pumpkin Spice Cheesecake Recipe

By: Faith Gorsky
If you’re looking for a festive autumnal dessert, this Keto Pumpkin Cheesecake Recipe is easy to make in the oven or Instant Pot, and it’s rich and creamy with a hint of pumpkin and the perfect spice level. It makes a lovely addition to a holiday dessert table or as a treat after any fall meal!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Time for the Cheesecake to Cool 6 hrs
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 292 kcal

Ingredients
 
 

Crust:

  • 1 1/4 cups almond flour
  • 2 tablespoons monkfruit/allulose sweetener
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • 7 drops liquid stevia

Filling:

  • 8 oz cream cheese slightly softened
  • 1 cup ricotta cheese at room temperature
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup monkfruit/allulose sweetener
  • 1 tablespoon keto brown sugar lightly packed
  • 1 1/2 teaspoons pure vanilla extract
  • 2 teaspoons pumpkin pie spice mix
  • 1/4 teaspoon stevia glycerite

Cream Cheese Frosting (optional)

  • 6 tablespoons cream cheese at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 1/2 cup monkfruit/allulose sweetener
  • 1 teaspoon pure vanilla extract

Other:

  • Coconut oil spray for the pan

Instructions
 

  • Preheat the oven to 325F.
  • Line the bottom of a 7-inch springform pan with parchment paper that has been trimmed to fit; lightly spray the inside of the cake pan with coconut oil.
  • For the crust, use a fork to combine the almond flour, monkfruit/allulose sweetener, cinnamon, and salt in a medium bowl. Add the melted butter and liquid stevia and mix until crumbly. Press this mixture into the bottom and about 1 1/2 inches up the sides of the prepared pan. Bake for 8 minutes.
  • For the filling, use a stand mixer or a handheld electric mixer to beat together all ingredients in a large bowl. Pour the filling into the pre-baked crust.
  • Bake until the cheesecake is set along the outside, but still jiggly in the center, about 50 minutes. (For the best results, use a water bath. To do so, double wrap the bottom of the cheesecake with aluminum foil. Place it into a 9 by 13-inch casserole dish. Fill the casserole dish 1/2 full with boiling water. Bake as directed.)
  • Cool to room temperature, and then refrigerate to chill, about 4 hours, before slicing and serving or decorating the top with frosting.

To Decorate the Top of the Cheesecake with Cream Cheese Frosting (optional)

  • Add all ingredients to a large bowl, and use a handheld electric mixer to beat until the frosting is smooth and creamy.
  • Transfer the frosting to a piping bag. Pipe the frosting into swirls or stars on top of the cooled cheesecake. If desired, sprinkle a little ground cinnamon on top.

Faith’s Tips

  • Net Carbs: 3g per serving (1 slice or 1/12 of cheesecake = 1 serving)
  • Stevia Glycerite Substitute: Instead of stevia glycerite in the cheesecake filling, you can use 1/4 + 1/8 teaspoon liquid stevia.
  • Pumpkin Pie Spice: If you don’t have pumpkin pie spice, use the following spices instead of 2 teaspoons of pumpkin pie spice mix in the cheesecake filling: 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground cloves.
  • Storage: Store this cheesecake wrapped in the fridge for up to 1 week.

How to Make Pumpkin Cheesecake in the Instant Pot

  1. Add 1 1/2 cups water to the Instant Pot.
  2. Cover the bottom and the top of the cheesecake with foil.
  3. Place the cheesecake on a trivet inside the Instant Pot.
  4. Turn the pot on Manual, High Pressure for 39 minutes and then do a natural release for 25 minutes. Carefully turn the valve to “vent” to release any remaining pressure before opening.
  5. Use potholders to carefully remove the cheesecake and uncover it. Use a paper towel to blot any moisture on top.
  6. Just like the oven method, cool the cheesecake to room temperature, and then refrigerate to chill, about 4 hours, before slicing and serving or decorating the top with frosting.

Nutrition

Nutrition Facts
Low Carb Pumpkin Spice Cheesecake Recipe
Amount Per Serving (1 slice)
Calories 292 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 92mg31%
Sodium 162mg7%
Potassium 95mg3%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 2363IU47%
Vitamin C 1mg1%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot Cheesecake, Instant Pot Cheesecake Recipe, Keto Pumpkin Cheesecake, Low Carb Pumpkin Cheesecake Recipe, Pumpkin Cheesecake, Pumpkin Spice Cheesecake
Tried this recipe?Let me know how it was!
pumpkin cheesecake recipe pin

This post was first published on An Edible Mosaic on November 9, 2018. I updated it with more information on November 14, 2021.

Filed Under: Cheesecakes, Gluten Free, Instant Pot, Low Carb and Keto, Thanksgiving Tagged: Instant Pot Cheesecake, Instant Pot Cheesecake Recipe, Keto Pumpkin Cheesecake, Low Carb Pumpkin Cheesecake, Pumpkin Cheesecake, Pumpkin Cheesecake Recipe

Comments

  1. Jana says

    November 22, 2021 at 12:54 pm

    Should the monkfruit/allulose be granulated or powdered?

    Reply
    • Faith says

      December 7, 2021 at 2:21 pm

      Jana, I usually use powdered, but I’ve also had success with granulated.

      Reply
  2. Debbie says

    January 22, 2019 at 9:51 pm

    Could I leave out the molasses?

    Reply
    • Faith says

      January 23, 2019 at 7:52 am

      Debbie, Definitely! It’s just there to add depth of flavor and complexity. Hope you enjoy it if you give it a try!

      Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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