Keto Pumpkin Cheesecake Holiday Recipe (2024)

This Keto Pumpkin Cheesecake is amazing.

It is a holiday tradition in this house, and I think your family will love it!

They won’t even know it’s healthy!

Over the weekend, I had the pleasure of celebrating Thanksgiving early.

As a military family, it’s not unusual to celebrate a holiday early or late. I prefer early because celebrating late doesn’t feel the same.

We had a wonderful time giving thanks and spending time together.

The only thing that would have made it more enjoyable would have been having my other brother at home. He’s in the Army, and I have only seen him once in the past few years.

While everyone else was busy scarfing down cupcakes, mashed potatoes, and mac n cheese, I enjoyed ham, turkey, and green beans.

After everyone had eaten, I decided to make myself a Keto Pumpkin Cheesecake.

I normally opt for the no-bake version, but now that I live the keto lifestyle, I prefer to make the best of the best when it comes to sweets.

You really can’t go wrong with a baked cheesecake!

Just a heads up: If you want to prepare this recipe for Christmas or Thanksgiving, make sure to bake it the day before.

If you’ve never baked cheesecake, you may be surprised to learn that it takes over an hour from start to finish and then has to sit and cool.

After it’s cooled, you can refrigerate it, and it, will be ready to eat in 12-24 hours!

Keto Pumpkin Cheesecake:

16oz Mascarpone Cheese
4 oz Cream Cheese
1 Can (15oz) Pure Pumpkin
3 Large Eggs
2 tsp Liquid Stevia or 2 tsp of Powdered Stevia
2 tsp Pumpkin Pie Spice
1/4 tsp Salt
Toasted Pecans (optional and not included in nutrition info)

Keto Pumpkin Cheesecake: Directions

For Crust:

Preheat oven to 350.
Mix all ingredients until well combined and the dough has formed.
Spread into a pie plate

Bake for 10-12 minutes.
Remove from oven and set aside.

For Cheesecake Filling
Preheat oven to 350.
Let cheeses set out a room temp until warm.
Add eggs to a large mixing bowl and lightly beat.
Add all ingredients and mix on low until well combined.
Pour Cheesecake mixture onto a pie plate (with crust) and bake for 60 minutes (or until set).
Cheesecake will be set around the edges and jiggle in the center when done.
Turn off the oven and open the door. Let the cheesecake sit for 30 minutes.
Remove the cheesecake from the oven and allow it to cool completely.
Place cooled cheesecake in the fridge and leave for 12-24 hours before serving.

This recipe is time-consuming regarding cook time, but it is super simple to make.

I added all my ingredients to a large batter bowl and mixed it with a hand mixer.

Sadly my mom doesn’t own one.

This recipe calls for pumpkin spice, but you can also use a mixture of allspice, ginger, nutmeg, and cinnamon.

I used a deep dish pie plate, but you can also use a springform pan, another thing my mom didn’t have on hand.

The cheesecake will fill the pan above the crust because the crust will not go all the way up the sides of the pie plate.

Once your cheesecake is done, it will be set around the edges and jiggle in the center.

If you want to, you can do a temp check (it should read 150 degrees).

You can also add toasted pecans if you would like and top them with homemade carb-free whipped cream.

It is normal for your cheesecake to shrink when cooling, especially after refrigeration.

Serve and enjoy!

Keto Pumpkin Cheesecake: Nutrition

This is for 1 slice (makes 14)

Calories: 287
Total Fat: 24g
Cholesterol: 247mg
Sodium: 161mg
Potassium: 135mg
Carbohydrates: 7g – 4g Fiber = 3 NET CARBS
Dietary Fiber 4g
Sugars: 2g
Protein: 8g

NOTE: This recipe originally called for Stevia in the Raw. I used that when I first started Keto because it was honestly all I could afford! This recipe has been updated to reflect the use of Liquid Stevia and Powdered Stevia as Stevia in the Raw contains sugar and carbs!

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