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!
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 ½ 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 ½ 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 ¼ + ⅛ 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, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground allspice, and ⅛ 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 ½ 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.