Keto Pumpkin Cheesecake Holiday Recipe (2024)

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This Keto Pumpkin Cheesecake is amazing.

Keto Pumpkin Cheesecake Holiday Recipe (1)

It is a holiday tradition in this house, and I think your family will love it!

They won’t even know it’s healthy!

Over the weekend, I had the pleasure of celebrating Thanksgiving early.

As a military family, it’s not unusual to celebrate a holiday early or late. I prefer early because celebrating late doesn’t feel the same.

We had a wonderful time giving thanks and spending time together.

The only thing that would have made it more enjoyable would have been having my other brother at home. He’s in the Army, and I have only seen him once in the past few years.

While everyone else was busy scarfing down cupcakes, mashed potatoes, and mac n cheese, I enjoyed ham, turkey, and green beans.

After everyone had eaten, I decided to make myself a Keto Pumpkin Cheesecake.

I normally opt for the no-bake version, but now that I live the keto lifestyle, I prefer to make the best of the best when it comes to sweets.

You really can’t go wrong with a baked cheesecake!

Just a heads up: If you want to prepare this recipe for Christmas or Thanksgiving, make sure to bake it the day before.

If you’ve never baked cheesecake, you may be surprised to learn that it takes over an hour from start to finish and then has to sit and cool.

After it’s cooled, you can refrigerate it, and it, will be ready to eat in 12-24 hours!

Keto Pumpkin Cheesecake:

Keto Pumpkin Cheesecake Holiday Recipe (2)

Keto Pumpkin Cheesecake: Ingredients

For the crust:

1 Cup Coconut Flour
4 Large Eggs
1 tsp Liquid Stevia or 1 Tsp
1/4 Cup Coconut Oil (melted)
1 Tbsp Vanilla Extract

The Cheesecake Filling:

16oz Mascarpone Cheese
4 oz Cream Cheese
1 Can (15oz) Pure Pumpkin
3 Large Eggs
2 tsp Liquid Stevia or 2 tsp of Powdered Stevia
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
Toasted Pecans (optional and not included in nutrition info)

Keto Pumpkin Cheesecake: Directions

For Crust:

Preheat oven to 350.
Mix all ingredients until well combined and the dough has formed.
Spread into a pie plate

Bake for 10-12 minutes.
Remove from oven and set aside.

For Cheesecake Filling
Preheat oven to 350.
Let cheeses set out a room temp until warm.
Add eggs to a large mixing bowl and lightly beat.
Add all ingredients and mix on low until well combined.
Pour Cheesecake mixture onto a pie plate (with crust) and bake for 60 minutes (or until set).
Cheesecake will be set around the edges and jiggle in the center when done.
Turn off the oven and open the door. Let the cheesecake sit for 30 minutes.
Remove the cheesecake from the oven and allow it to cool completely.
Place cooled cheesecake in the fridge and leave for 12-24 hours before serving.

Keto Pumpkin Cheesecake Holiday Recipe (3)

This recipe is time-consuming regarding cook time, but it is super simple to make.

I added all my ingredients to a large batter bowl and mixed it with a hand mixer.

Sadly my mom doesn’t own one.

Keto Pumpkin Cheesecake Holiday Recipe (4)

This recipe calls for pumpkin spice, but you can also use a mixture of allspice, ginger, nutmeg, and cinnamon.

Keto Pumpkin Cheesecake Holiday Recipe (5)

I used a deep dish pie plate, but you can also use a springform pan, another thing my mom didn’t have on hand.

The cheesecake will fill the pan above the crust because the crust will not go all the way up the sides of the pie plate.

Keto Pumpkin Cheesecake Holiday Recipe (6)

Once your cheesecake is done, it will be set around the edges and jiggle in the center.

If you want to, you can do a temp check (it should read 150 degrees).

Keto Pumpkin Cheesecake Holiday Recipe (7)

You can also add toasted pecans if you would like and top them with homemade carb-free whipped cream.

Keto Pumpkin Cheesecake Holiday Recipe (8)

It is normal for your cheesecake to shrink when cooling, especially after refrigeration.

Keto Pumpkin Cheesecake Holiday Recipe (9)

Serve and enjoy!

Yield: 16 slices

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake Holiday Recipe (10)

Low carb pumpkin cheesecake that won't break your diet.

Prep Time20 minutes

Cook Time1 hour 10 minutes

Total Time1 hour 30 minutes

Ingredients

For the crust:

  • 1 Cup Coconut Flour
  • 4 Large Eggs
  • 1 tsp Liquid Stevia or 1 tsp Powdered Stevia
  • 1/4 Cup Coconut Oil (melted)
  • 1 Tbsp Vanilla Extract

For The Cheesecake Filling:

  • 16oz Mascarpone Cheese
  • 4 oz Cream Cheese
  • 1 Can (15oz) Pure Pumpkin
  • 3 Large Eggs
  • 2 tsp Liquid Stevia or 2 tsp Powdered Stevia
  • 2 tsp Pumpkin Pie Spice
  • 1/4 tsp Salt
  • Toasted Pecans (optional and not included in nutrition info)

Instructions

For Crust:

  1. Pre-heat oven to 350
  2. Mix all ingredients until well combined and dough has formed
  3. Spread into a pie plate
  4. Bake for 10-12 minutes
  5. Remove from oven and set aside

For Cheesecake Filling

  1. Pre-heat oven to 350
  2. Let cheeses set out a room temp until warm
  3. Add eggs to a large mixing bowl and lightly beat
  4. Add all ingredients and mix on low until well combined
  5. Pour Cheesecake mixture into pie dish (with crust) and bake for 60 minutes (or until set)
  6. Cheesecake will be set around the edges and jiggle in the center when done
  7. Turn off oven and open the door. Let cheesecake sit for 30 minutes
  8. Remove cheesecake from the oven and allow to cool completely
  9. Place cooled cheesecake in the fridge and leave for 12-24 hours before serving.

Notes

If you place the cheesecake in the fridge before it's completely cool it will be soggy when refrigerated.

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving:Calories: 255Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 127mgSodium: 218mgNet Carbohydrates: 4gFiber: 1gProtein: 6g

Keto Pumpkin Cheesecake: Nutrition

This is for 1 slice (makes 14)

Calories: 287
Total Fat: 24g
Cholesterol: 247mg
Sodium: 161mg
Potassium: 135mg
Carbohydrates: 7g – 4g Fiber = 3 NET CARBS
Dietary Fiber 4g
Sugars: 2g
Protein: 8g

NOTE: This recipe originally called for Stevia in the Raw. I used that when I first started Keto because it was honestly all I could afford! This recipe has been updated to reflect the use of Liquid Stevia and Powdered Stevia as Stevia in the Raw contains sugar and carbs!

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Keto Pumpkin Cheesecake Holiday Recipe (2024)

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