Keto Pumpkin Cheesecake

Published November 24, 2025

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This keto pumpkin cheesecake starts with a buttery graham-style crust and a velvety pumpkin 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.

A slice of keto pumpkin cheesecake topped with whipped cream and sprinkled with cinnamon on a white plate.

A full keto pumpkin cheesecake with one slice removed and a dollop of whipped cream in the center.

A plain slice of keto pumpkin cheesecake served on a white plate with a background of fall decor and a cup of coffee.

95 Mins

Nutrition Facts

Serving Size:
1 slice

Servings

354

Calories

32.3g

Fat

9.3g

Protein

Net Carb

7.9g

Total Carbs

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.

I’ve made a keto pumpkin pie and I’ve made a classic keto 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.

My keto 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 it’s keto, we’re keeping the carbs low without sacrificing flavor. Each slice has about 5 net carbs, but it tastes like the indulgent, full-sugar version you’d get at a bakery. 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 keto pumpkin cheesecake is it.

Table of Contents [ click to toggle ]

Recipe Details
- Keto Pumpkin Cheesecake Ingredients
- Keto Pumpkin Cheesecake Directions
Similar recipes others love
Do I need a water bath to keep my cheesecake from cracking?
Storage and make ahead instructions
FAQs
Nutrition information: facts & macronutrients

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Keto Graham Cracker Style Crust Ingredients

1 ¼ cup almond flour
3 tablespoons coconut flour
1 tablespoon sugar free brown sweetener
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

Keto Pumpkin Cheesecake Filling Ingredients

24 oz (3 blocks) 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
1 egg yolk
4 large eggs

Keto Pumpkin Cheesecake Directions

STEP

1

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.

Quick Tip
A springform pan is ideal for baking cheesecake as you can release the sides of the pan to make serving easy; however, you can bake the cheesecake in a pie plate or cake pan if necessary
STEP

2
Mix keto 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.
Ingredients

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
Quick Tip
If you don't own a food processor, you can combine the ingredients using a blender or cut the cubed butter into the dry ingredients using a pastry blender or fork.
STEP

3

Bake crust

Press the keto 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.

Quick Tip
Crust is finished baking when golden brown.
STEP

4
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.
Ingredients

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
Quick Tip
Make sure cream cheese is softened to room temperature to ensure you don't end up with a lumpy cheesecake.
STEP

5
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).
Ingredients

1 large egg yolk

4 large eggs
Quick Tip
Don't overmix the eggs or else you may crack or deflate your cheesecake during baking.
STEP

6

Bake cheesecake

Pour keto 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.

Quick Tip
The cookie sheet will catch any leakage from your springform pan if it isn't sealed correctly. Open the oven after the 10 minute bake at 450°F to quickly decrease temperature to 200 degrees.

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A whole keto pumpkin cheesecake topped with whipped cream and cinnamon, surrounded by autumn leaves.

Do I need a water bath to keep my cheesecake from cracking?

You don’t! Traditionally, cheesecakes are baked in a water bath because the steam creates a super gentle, moist heat that helps the cheesecake rise evenly and prevents the edges from cooking faster than the center. That slow, cushioned bake reduces the chances of cracking… but it also means wrapping your pan in layers of foil, boiling water, and basically hoping your springform pan doesn’t betray you.

For this recipe, I skip the water bath entirely because the baking method does all the work for you. The initial 450°F blast sets the top and gives it structure, and then lowering the oven to 200°F lets the cheesecake cook slowly and evenly, just like a water bath would, without the extra steps. As long as you don’t overmix your eggs (air bubbles = cracks) and you let the cheesecake cool gradually, you’ll get a smooth, creamy, crack-free top without any fuss.

Storage and make ahead instructions

Store your keto pumpkin cheesecake tightly covered in the refrigerator for 3–4 days. I like to keep mine in the springform pan with plastic wrap over the top so it stays protected and keeps that creamy texture. For clean slices, let it sit at room temperature for about 20–30 minutes before serving.

Freezer instructions

This cheesecake freezes beautifully. Once fully chilled, remove the sides of the pan and slice the cheesecake. Wrap each slice tightly in plastic wrap, then place the wrapped slices in a freezer-safe bag or airtight container. Freeze for up to 1 month for best texture.

To thaw, transfer a slice to the refrigerator and let it defrost overnight, or bring it to room temp for 30–45 minutes before serving.

Make ahead instructions

Cheesecake is actually better when it’s made ahead. Bake it the day before (or even two days before), and let it chill completely in the fridge. The flavors deepen and the texture gets even creamier.

If you’re prepping for a holiday, you can:

Make the crust 1–2 days ahead and store it covered at room temp.
Make the entire cheesecake up to 48 hours ahead and keep refrigerated until serving.
Freeze the whole cheesecake (or slices) up to 1 month in advance, then thaw in the fridge overnight.

Extra tips

Avoid storing it uncovered since the fridge will dry out the top.
If freezing the whole cheesecake, freeze it unmolded, then wrap the entire cake in two layers of plastic wrap plus a layer of foil.
Don’t add whipped cream before freezing; add toppings right before serving for the best texture.

Keto Pumpkin Cheesecake: FAQS

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.

Nutritional information & Macros

Amount Per Serving
Calories	354
Fat	32.3g
Protein	9.3g
Total Carbs	7.9g
Net Carbs	5g

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About Annie Lampella, Pharm.D.

Annie Lampella is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis and a Pharm.D., she has over 11 years of experience developing family-friendly keto recipes based on the science of human metabolism. She is the author of the Protein Packed cookbook, published by Victory Belt Publishing.

Learn more about Annie →