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!
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!
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.
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!
The Best Pumpkin Cheesecake Recipe
Try this recipe and it’s sure to become a family favorite for the holidays!
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.
Ingredients in Keto Pie Crust
- Almond flour
- Monkfruit/allulose sweetener
- Cinnamon
- Salt
- Unsalted butter
- Liquid stevia
Ingredients in Keto Pumpkin Cheesecake Filling
- 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
- Unsalted butter
- Monkfruit/allulose sweetener
- Pure vanilla extract
How to Make Keto Pie Crust for Cheesecake
- Use a fork to combine the almond flour, monkfruit/allulose sweetener, cinnamon, and salt in a medium bowl.
- Stir in the melted butter and liquid stevia with a fork.
- The mixture will look crumbly.
- 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.
- Transfer the crumbly crust mixture to the prepared pan.
- Press the mixture into the bottom and about 1 1/2 inches up the sides of the pan.
- This is how the crust will look before baking.
- Bake the crust at 325F for 8 minutes.
How to Make Instant Pot Cheesecake
- 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.
- Add 1 1/2 cups water to the Instant Pot.
- 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
- 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.
- 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.
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
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.
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.
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.
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.
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.
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
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Pumpkin Spice Cheesecake Recipe
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.
Helpful Tips
- Net Carbs: 3g per serving (1 slice or 1/12 of cheesecake = 1 serving)
- Instead of stevia glycerite in the cheesecake filling, you can use 1/4 + 1/8 teaspoon liquid stevia.
- 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.
- Store this cheesecake wrapped in the fridge for up to 1 week.
How to Make Pumpkin Cheesecake in the Instant Pot
- Add 1 1/2 cups water to the Instant Pot.
- 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 the cheesecake to room temperature, and then refrigerate to chill, about 4 hours, before slicing and serving or decorating the top with frosting.
Nutrition
This post was first published on An Edible Mosaic on November 9, 2018. I updated it with more information on November 14, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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 
Could I leave out the molasses?
Debbie, Definitely! It’s just there to add depth of flavor and complexity. Hope you enjoy it if you give it a try!