Low Carb Pumpkin Spice Cheesecake Recipe

Low Carb Pumpkin Spice Cheesecake 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!

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

Prep Time 20

Cook Time 1

Time for the Cheesecake to Cool 6

Total Time 1 20

Servings servings

Calories 292kcal

Author Faith Gorsky

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

US Customary - Metric

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

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