Keto Pumpkin Spice Cheesecake Recipe

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This one creamy delicious and easy to make Keto Pumpkin Spice Cheesecake Recipe, is one of our favorites desserts, soon it will be yours too.

Craving for something sweet, rich, filling, comforting and yummy? Then this Pumpkin Spice Cheesecake is the way to go! Prepare to impress with this keto friendly recipe that will surely become a fan favorite! It is simply the perfect option for a low-carb, creamy and delicious dessert. 

AuthorMiva
RatingDifficultyBeginner
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Keto Pumpkin Spice Cheesecake Recipe
Yields1 Serving
Prep Time15 minsCook Time1 hr 10 minsTotal Time1 hr 25 mins
For the Base
 1.50 oz melted butter
 2 tbsp Erythritol
 ½ tsp Pumpkin Spice Extract
 1 ½ cups Walnuts (ground in food processor)
 1 Egg White
For the Filling
 ½ cup Erythritol
 16 oz Cream Cheese
 6 oz heavy whipping cream
 3 Eggs
 1 tsp Vanilla extract
 ½ cup Pumpkin Puree
 ½ tsp Pumpkin Spice Extract
1

Making the Base:
If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 20 Minutes until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.

Keto Pumpkin Spice Cheesecake Recipe

2

Preheat oven to 320F. Using a food processor, blend the walnuts until it forms a crumble texture.

Keto Pumpkin Spice Cheesecake Recipe

3

Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined.

Keto Pumpkin Spice Cheesecake Recipe

4

Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 Minutes, then set aside to cool.

Keto Pumpkin Spice Cheesecake Recipe

5

Making your Filling:
In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.

Keto Pumpkin Spice Cheesecake Recipe

6

You can either mix in the pumpkin with the filling in the mixing bowl or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure of this technique, just mix it in with the other filling ingredients.

Keto Pumpkin Spice Cheesecake Recipe

7

One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture.

Keto Pumpkin Spice Cheesecake Recipe

8

Pour into your cake tin with the pre-baked crust. Cover the bottom of the tin with aluminum foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 70 Minutes, or until cooked all the way through.

Keto Pumpkin Spice Cheesecake Recipe

9

Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly and prevents the cheesecake from collapsing.

Keto Pumpkin Spice Cheesecake Recipe

10

Chill in the fridge overnight.

Keto Pumpkin Spice Cheesecake Recipe

Ingredients

For the Base
 1.50 oz melted butter
 2 tbsp Erythritol
 ½ tsp Pumpkin Spice Extract
 1 ½ cups Walnuts (ground in food processor)
 1 Egg White
For the Filling
 ½ cup Erythritol
 16 oz Cream Cheese
 6 oz heavy whipping cream
 3 Eggs
 1 tsp Vanilla extract
 ½ cup Pumpkin Puree
 ½ tsp Pumpkin Spice Extract

Directions

1

Making the Base:
If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 20 Minutes until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.

Keto Pumpkin Spice Cheesecake Recipe

2

Preheat oven to 320F. Using a food processor, blend the walnuts until it forms a crumble texture.

Keto Pumpkin Spice Cheesecake Recipe

3

Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined.

Keto Pumpkin Spice Cheesecake Recipe

4

Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until even. Cook in the oven for 10 Minutes, then set aside to cool.

Keto Pumpkin Spice Cheesecake Recipe

5

Making your Filling:
In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.

Keto Pumpkin Spice Cheesecake Recipe

6

You can either mix in the pumpkin with the filling in the mixing bowl or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure of this technique, just mix it in with the other filling ingredients.

Keto Pumpkin Spice Cheesecake Recipe

7

One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture.

Keto Pumpkin Spice Cheesecake Recipe

8

Pour into your cake tin with the pre-baked crust. Cover the bottom of the tin with aluminum foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 70 Minutes, or until cooked all the way through.

Keto Pumpkin Spice Cheesecake Recipe

9

Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly and prevents the cheesecake from collapsing.

Keto Pumpkin Spice Cheesecake Recipe

10

Chill in the fridge overnight.

Keto Pumpkin Spice Cheesecake Recipe

Keto Pumpkin Spice Cheesecake Recipe