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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

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

Ingredients in Keto Pumpkin Cheesecake Filling

pumpkin cheesecake filling ingredients

Ingredients in Keto Cream Cheese Frosting

cream cheese frosting ingredients

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
This is 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

keto pumpkin cheesecake recipe

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Low Carb Pumpkin Spice Cheesecake Recipe

Prep Time20 minutes
Cook Time1 hour
Other Time6 hours
Total Time1 hour 20 minutes
Servings: 12 servings
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!

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Ingredients
 

Crust:

Filling:

Cream Cheese Frosting (optional)

Other:

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.

Notes

  • 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

Serving: 1slice | Calories: 292kcal | Carbohydrates: 5g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 162mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2363IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Instant Pot Cheesecake, Instant Pot Cheesecake Recipe, Keto Pumpkin Cheesecake, Low Carb Pumpkin Cheesecake Recipe, Pumpkin Cheesecake, Pumpkin Spice Cheesecake

Share it with me on Instagram and leave a comment to let me know your thoughts!

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.

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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11 Comments

  1. Should the monkfruit/allulose be granulated or powdered?

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

  2. Could I leave out the molasses?

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

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