With a prep time of 15 minutes and about 30 minutes in the oven, the only challenging part is waiting for it to set and firm up in the fridge! I adore cheesecake! I often make recipes like keto cheesecake, microwave cheesecake, cheesecake-stuffed strawberries, and keto cheesecake bites. In the fall, I love making this keto pumpkin cheesecake. The pumpkin adds lovely flavor and color to the cake. I bake this cake for Thanksgiving in addition to this keto pumpkin pie for those who dislike the soft texture and heavily spiced flavor of pumpkin pie.
Ingredients
Variations
I’ve made this cake successfully with Neufchatel cream cheese, which is reduced-fat cream cheese. So that’s an option if you’d like to give it a try. You can use pumpkin pie spice instead of cinnamon, but use less of it - just one teaspoon. Another tasty option, if you like the combination of pumpkin and chocolate, is to mix ½ cup of dark chocolate chips into the batter. Do it by hand, though, not in the food processor. You want the chocolate chips to remain intact.
Instructions
More Pumpkin Recipes
Recipe Card
Cream cheese: Make sure it’s soft. You can remove it from the fridge a couple of hours ahead of time or cube it and microwave it for 20 seconds. Canned pumpkin: Use pure, unsweetened pumpkin puree, not sweetened pumpkin pie filling. A can of pumpkin puree contains 1 ¾ cups of pumpkin. I intentionally use ¾ cup in this recipe, which leaves me with 1 cup to use in other recipes, such as this keto pumpkin bread. Granulated sweetener: I usually use erythritol in this recipe. Flavorings: Vanilla extract and ground cinnamon. Make sure the cinnamon is fresh. Coconut flour: It’s highly absorbent, so measure it carefully. It can be overdrying if used in excess. It helps set the cake and prevent the deep cracks typical of cheesecakes from forming. The cake might wrinkle a bit on top, but in my experience, it won’t have deep cracks. Eggs: I use large eggs in most of my recipes, this one included. They should be at room temperature, so remove them from the fridge a couple of hours ahead of time or submerge them in warm (not hot) water to warm them up.
You simply process the ingredients, except for the eggs, in your food processor. Then, add the eggs and pulse to combine. Don’t over-mix! You don’t want to introduce too much air into the batter.
Pour the mixture into a well-greased 9-inch pie plate. You can also use a smaller (8-inch) pie plate or a nonstick 8-inch springform pan. I’ve always baked this cake in a pie plate because I like serving it on Thanksgiving, and it seems appropriate.
Cool the cake completely on the counter, then refrigerate it for at least 4 hours, preferably overnight, before cutting and serving.
You can also top it with a dollop of keto whipped cream. If you like the flavor combination of pumpkin and chocolate, top it with chocolate whipped cream.
