Description
Rich, creamy, and delicious — you’ll love making this keto pumpkin cheesecake all fall and winter long. This pumpkin cheesecake is low-carb and has no added sugar, but you’d never guess with how amazing it tastes!
Ingredients
Scale
- 16 oz cream cheese
- 2/3 cup sweetener, like Swerve
- 3 eggs
- 2/3 cup pumpkin puree
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch cloves
- 1/2 cup almond flour
- 1 tbsp flaxseed meal
- 2 tbsp butter, melted
- 1 tbsp sweetener, like Swerve
- 1 pinch salt
Instructions
- Preheat oven to 300 degrees F. Grease a 9″ springform cake pan, or prepare a 9″ round cake pan.
- Combine almond flour, flaxseed meal, sweetener, and salt in a mixing bowl. Stir well to break up any lumps in the almond flour.
- Add the melted butter to the dry ingredients, and stir to combine. Press down flat into the bottom and up the sides of the pan.
- Bake for 10-15 minutes, until just beginning to brown. Remove, and let cool at least 10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, eggs, sweetener, salt, vanilla, and the spices. Stir together until well combined.
- Pour the cheesecake batter into the crust. Spread out evenly and place in oven for about 45-55 minutes.
- Check the cheesecake for doneness, removing when the center still jiggles a bit when you tap the side of the pan.
- Remove from the oven. Let cool on the counter for 30 minutes, then cover and chill in the refrigerator for 4 hours.
Notes
- To unmold, run a thin paring knife around the edge of the cheesecake to help release it from the pan.
- If your cake is really stuck, place the entire cake pan into a hot water bath for about 15 seconds.
- For clean slices, place your knife into a hot water bath before slicing, and wipe dry each time.
- If you want more crust, you can double the crust recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 225
- Sugar: 2g
- Sodium: 276mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg