Keto Pumpkin Cheesecake
Published November 24, 2025 • Updated February 14, 2026
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This pumpkin cheesecake starts with a buttery graham-style crust and a velvety filling that tastes like fall in every bite. I bake it using my no-stress method that keeps it creamy and crack-free without ever touching a water bath.
I’ve made a pumpkin pie and I’ve made a classic cheesecake… but somehow I never put the two together into a pumpkin cheesecake until now. And honestly, I don’t know what took me so long. This recipe hits that perfect middle ground for anyone who wants the warm fall spices of pumpkin pie with the creamy tang of cheesecake. It’s the dessert I didn’t realize I was missing every Thanksgiving.
The pumpkin cheesecake starts with a graham-style crust that actually tastes like the real thing. It’s made with almond and coconut flours for the right texture, a little brown sweetener for depth, and vanilla to mimic that nostalgic cookie vibe. The filling is silky, velvety, and full of real pumpkin purée, not just “pumpkin spice”, so the flavor is rich without being overly sweet or aggressively spiced. It’s balanced and cozy, the way pumpkin desserts should be.
What sets this recipe apart from a lot of others is the method
I don’t use a water bath, and I still get a smooth, gorgeous cheesecake that doesn’t crack. The secret is my specific bake time and temperature technique, the same one I use for my New York–style keto cheesecake. A quick burst of heat sets the top, then a slow, steady bake gives you that creamy, custard-like center. No soggy crust, no aluminum foil gymnastics, no worrying about steam. Just a beautiful cheesecake that slices cleanly every time.
And because we’re keeping the carbs low, this tastes like the indulgent, full-sugar version you’d get at a bakery. Each slice has about 5 net carbs, but it feels like a splurge. It’s the kind of dessert you can confidently bring to Thanksgiving dinner knowing no one will guess it’s low carb… and that you’ll probably leave with an empty plate. If you’ve been wanting a fall dessert that feels special, festive, and still fits your macros, this pumpkin cheesecake is it.
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Keto Graham Cracker Style Crust Ingredients
1 ¼ cup almond flour -
3 tablespoons coconut flour
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1 tablespoon sugar free brown sweetener
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1/2 teaspoon baking powder
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1/2 teaspoon xanthan gum
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1/4 teaspoon salt
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4 tablespoons unsalted butter, chilled and cubed
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1/2 teaspoon vanilla extract
Keto Pumpkin Cheesecake Filling Ingredients
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24 oz (3 blocks) cream cheese, softened to room temperature
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1 cup pumpkin puree
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1 cup sugar free sweetener
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1 ½ teaspoons vanilla extract
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2 teaspoon ground cinnamon
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1 teaspoon powdered ginger
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/4 teaspoon ground cloves
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1 egg yolk
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4 large eggs
Step by Step Instructions
Step by Step Instructions
Preheat oven & prepare the pan
Preheat oven to 350 °F and spray the inside of a 9-inch springform pan with cooking spray or brush with melted butter.
Mix the crust ingredients
In a food processor, add almond flour, coconut flour, brown sugar sweetener substitute, baking powder, xanthan gum and salt. Pulse a few times to combine. Add cubed butter and vanilla. Pulse until coarse crumbled form.
- 1 ¼ cup almond flour
- 3 tablespoons coconut flour
- 1 tablespoon brown sugar substitute
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, chilled and cubed
- 1/2 teaspoon vanilla extract
Bake crust
Press the crust ingredients into the prepared springform pan. Make sure you press into an even layer along the bottom and a little bit up the sides. Bake at 350 °F for 9 minutes. Remove from oven to cool. Increase oven temperature to 450 °F.
Start pumpkin filling
In a large bowl, add cream cheese, sugar-free sweetener, pumpkin, vanilla, and our spices – cinnamon, ginger, nutmeg, salt and cloves. Mix with an electric mixer at medium-low speed until smooth.
- 24 oz cream cheese, softened to room temperature
- 1 cup pumpkin puree
- 1 cup sugar-free sweetener
- 1 ½ teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
Add the eggs
Add egg yolk and continue mixing at medium low speed until combined. Scrape bowl and add remaining eggs two at a time. Mix until combined (about 1 minute).
- 1 large egg yolk
- 4 large eggs
Bake cheesecake
Pour cheesecake filling on top of crust in the springform pan. Place pan on a cookie sheet. Bake at 450°F for 10 minutes. Lower heat to 200°F and continue baking until center of the cheesecake reaches an internal temperature of 150°F (about 1- 1 1/2 hours). Remove from oven. Let cool for a few minutes then slide a knife around the edges to loosen from the sides. Continue cooling at room temperature for 1-2 hours before wrapping with plastic wrap and placing in the refrigerator to finishing cooling (about 3 hours). To unmold cheesecake from the springform pan, flip the latch to remove the side. Let cheesecake stand at room temperature for about 30 minutes before serving.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin purée?
Nope, pumpkin pie filling won’t work here. It has added sugar and spices that will throw off both the texture and the carb count. Stick with plain pumpkin purée so you can control the flavor and sweetness.
Why did my cheesecake crack anyway?
Two common reasons: the eggs were overmixed (too much air = cracks) or the oven cooled down too slowly after the initial high-heat bake. Opening your oven door for a few seconds after the 10-minute blast helps stabilize the temperature.
Can I make this crustless?
You can! Just spray your springform pan well and bake the filling directly in the pan. The bake time will be the same.
Came out way better than I expected for my first cheesecake, the filling is stupid creamy. Only thing I'd warn you about is the crust thickness, press it up the sides more aggressively than the recipe suggests or yours will end up paper thin like mine did. Still ate every bite.
Crust tip is legit. I press mine up a solid inch on the sides and it still bakes thinner than expected. Filling that good can make you forget anyway, but more crust is always the right call.
That no-water-bath method actually works.
Right? I stopped using water baths years ago and never looked back. Just makes cleanup easier without sacrificing texture.