Keto Pumpkin Cheesecake – Thanksgiving Dessert

Introduction

There’s something instantly cozy about pumpkin desserts in the fall — the warm spices, the golden color, and that feeling of home. I wanted all of that without the sugar crash, so I developed this Keto Pumpkin Cheesecake to deliver the same nostalgia in a low-carb package. This cheesecake has a buttery almond crust, a silky cream-cheese base gently flavored with pumpkin and warm spices, and a baked finish that looks impressive on the holiday table.

If you follow keto, are watching carbs, or simply want a lighter Thanksgiving dessert that still tastes indulgent, this recipe is for you. What makes it special is how it balances rich fats (from cream cheese and butter) with just enough pumpkin to give classic fall flavor while keeping net carbs low.

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💫 Why You’ll Love This Recipe

• 🍂 Classic fall flavor — pumpkin, cinnamon, nutmeg, and clove without the sugar.
• 🧈 Creamy, indulgent texture — rich from cream cheese and heavy cream.
• 🥜 Keto-friendly crust — almond-flour base keeps carbs down.
• ⏱ Make-ahead friendly — bakes ahead, chills overnight, and improves in flavor.
• 🥧 Impressive presentation — looks like a holiday showstopper but is simple to make.

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My Personal Experience

The first time I made this, I wanted a dessert that could sit on the same table as traditional pies but wouldn’t ruin my macros. I made a small test cake first — one bite, and I knew I’d hit the right balance. The pumpkin adds subtle warmth and color, the cream cheese makes it silky, and the almond crust gives that “pie” feel without bread or flour. The best part? Carb-eating relatives asked for seconds before anyone knew it was keto.

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Required Equipment

9-inch Springform Pan

Makes removing the cheesecake effortless and keeps the edges intact.

Mixing Bowls

One for dry ingredients and one for wet — makes folding and mixing clean.

Electric Mixer (hand or stand)

For the smoothest, lump-free cream cheese filling.

Spatula

For scraping the bowl and smoothing the filling.

Saucepan (optional)

To gently warm and reduce pumpkin-spice mixture if you like an extra-dense filling.

Cooling Rack & Refrigerator Space

Cheesecake needs to set in the fridge for best texture.

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Ingredients & Substitutions

Crust

• 1 ½ cups (144 g) blanched almond flour
• 3 tbsp (42.5 g) unsalted butter, melted (or ghee for nuttier flavor)
• 2 tbsp powdered erythritol (or preferred keto sweetener)
• Pinch of salt
• ½ tsp cinnamon (optional)

Why it matters: Almond flour forms the low-carb base with a pleasant nutty flavor and structure. Butter binds and gives golden richness. Erythritol sweetens without carbs.

Substitutions: Use coconut oil instead of butter (texture will be slightly softer). If allergic to almonds, make a pecan crust (similar weight) — net carbs change slightly.

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Filling

• 24 oz (680 g) full-fat cream cheese, softened
• ½ cup (122 g) canned pumpkin puree (not pumpkin pie filling)
• 2/3 cup powdered erythritol (or your preferred keto granulated sweetener, powdered if possible)
• 3 large eggs, room temperature
• 1/3 cup (80 g) heavy cream
• 2 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp ginger + pinch nutmeg + pinch cloves)
• Pinch of salt

Why each ingredient matters:

• Cream cheese: the creamy, fatty base that keeps the cake rich and low-carb.
• Pumpkin: adds authentic pumpkin flavor and color with minimal volume — we use a small amount to keep net carbs low.
• Eggs: give structure and a smooth baked custard texture.
• Heavy cream: adds silkiness and helps the filling set with a luxurious mouthfeel.
• Sweetener & spices: deliver the dessert experience without sugar.

Substitutions:

• Replace heavy cream with coconut cream for dairy-free (texture slightly different).
• Mascarpone can replace some or all cream cheese for an ultra-rich version.
• Use monk fruit sweetener or a monk fruit/erythritol blend (taste preference).

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How to Make Keto Pumpkin Cheesecake

Focus Keyphrase used: Keto Pumpkin Cheesecake (first paragraph above) — I’ll use it again through the article as requested.

Step 1 — Prep & Preheat

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment for easy release.

Tip: Room-temperature ingredients mix smoother and reduce lumps.

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Step 2 — Make the Almond Crust

1. In a bowl, combine almond flour, powdered erythritol, a pinch of salt, and cinnamon.
2. Stir in melted butter until mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the prepared pan (use the back of a measuring cup).
4. Bake the crust 8–10 minutes until lightly golden. Remove and let cool while you make the filling.

Don’t worry: If crust cracks slightly as you press it, it will hold together after chilling.

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Step 3 — Make the Filling

1. In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
2. Add sweetener and continue beating until combined.
3. Beat in eggs one at a time, then add pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and a pinch of salt. Mix until silky — avoid over-whipping (you don’t want excess air).

Tip: Scrape the bowl often to ensure no pockets of cream cheese remain.

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Step 4 — Assemble & Bake

1. Pour filling over the cooled crust and smooth the top.
2. (Optional) Place the springform pan in a larger roasting pan and pour in hot water to reach halfway up the sides — a water bath gives a creamier texture and reduces cracking.
3. Bake at 325°F (163°C) for 45–55 minutes, until the edges are set but the center still slightly jiggles.

Tip: Overbaking causes cracks; the cheesecake will firm as it cools.

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Step 5 — Cool & Chill

1. Turn oven off, crack the door, and let the cheesecake cool in the oven 30 minutes (helps prevent cracks).
2. Remove, cool completely on a rack, then refrigerate at least 4 hours, preferably overnight.

Serving tip: Run a knife around the pan before unlatching to keep the edge clean.

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Common Mistakes to Avoid

• Using cold cream cheese: causes lumps — always soften.
• Overmixing air into the batter: leads to cracks and a less dense texture.
• Skipping the cool-down step: sudden temperature change often cracks the top.
• Adding too much pumpkin: increases net carbs and may change texture — stick to measured amount.

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Pro Tips for Best Results

• Use a water bath for the smoothest, crack-free top.
• Room-temperature eggs and cream cheese produce a smoother batter.
• Powdered sweetener blends better — if using granular, dissolve it in the cream first or pulse in a blender.
• Chill overnight — flavors marry and texture firms up for clean slices.
• For decorative finish, top with lightly sweetened whipped cream and a dusting of cinnamon or crushed toasted pecans.

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Keto Benefits of Cream Cheese (Main Ingredient)

Cream cheese is a keto staple: it’s high in fat and low in carbs, which helps keep your body in ketosis while providing a rich, satisfying mouthfeel. Paired with almond flour (healthy fats and fiber) and a controlled amount of pumpkin (for flavor and micronutrients), this cheesecake delivers indulgence without the sugar spike of traditional desserts.

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Variations You Can Try

• Mini cheesecakes: Bake in muffin tins for individual portions (reduce baking time).
• Pecan crust: Replace some almond flour with finely chopped toasted pecans.
• Maple-style: Add a sugar-free maple extract for a faux maple pumpkin twist.
• No-crust option: Pour filling into a greased pan and bake for a crustless cheesecake if you prefer fewer carbs.

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Tips for This Recipe

• Slice with a hot knife (dip in hot water and wipe dry between cuts) for neat slices.
• Make up to 2 days ahead; cheesecake actually improves after resting.
• If you must freeze, wrap tightly and freeze for up to 1 month; thaw overnight in fridge.

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Optional Additions

• Sugar-free caramel drizzle (sparingly) for a festive touch.
• Toasted pecans or walnuts for crunch.
• A smear of mascarpone on each slice for extra richness.

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Serving Ideas

• Serve with lightly whipped cream (sugar-free sweetener) and a sprinkle of cinnamon.
• Pair with espresso or a sugar-free latte.
• Excellent centerpiece for a keto Thanksgiving dessert table alongside low-carb pies and cookies.

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Storage Recommendations

• Fridge: Up to 5 days in an airtight container.
• Freezer: Up to 1 month wrapped tightly; thaw in fridge overnight.
• Reheating: Serve chilled — no need to reheat.

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Frequently Asked Questions

1. How many servings does this make?
   12 servings (standard 9-inch cheesecake slices).
2. Can I use fresh pumpkin instead of canned?
   Yes — roast, puree, and drain fresh pumpkin well. Measure the same weight (½ cup used here).
3. Can I make it nut-free?
   For nut allergy, use a crust of ground toasted seeds (sunflower or pumpkin seeds) — carb counts will vary.
4. Is erythritol necessary?
   You can swap for monk fruit or a blend — taste and texture vary slightly.
5. Why does the cheesecake crack and how do I prevent it?
   Cracks are from overbaking or sudden temperature change. Use a water bath and cool gradually in the oven to reduce cracking.
6. Can I halve the recipe?
   Yes — use a 6- or 7-inch pan and reduce baking time (check doneness earlier).
7. Can kids eat this?
   Yes — it’s just a dessert with no sugar (if using sugar-free sweetener), but always check for any ingredient allergies.

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Nutritional Breakdown (Per Serving — 12 servings)

Note: Nutrition estimates are approximate and calculated using common nutritional values for ingredients. Erythritol is treated as a non-nutritive sweetener (0 net carbs).

Whole cake totals (approx):

• Calories: 4,079.9 kcal
• Fat: 396.6 g
• Protein: 95.3 g
• Total Carbs: 67.7 g
• Fiber: 16.0 g
• Net Carbs: 51.7 g (whole cake)

Per serving (1 of 12 slices, approx):

• Calories: ≈ 340 kcal
• Fat: ≈ 33 g
• Protein: ≈ 7.9 g
• Total Carbs: ≈ 5.6 g
• Fiber: ≈ 1.3 g
• Net Carbs: ≈ 4.3 g

(These values reflect the ingredient amounts listed above and standard nutrition approximations — they will vary with brands/substitutions. Erythritol was excluded from net carb totals as a sugar alcohol.)

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Recipe Snapshot

• Prep Time: 20 minutes
• Cook Time: 50 minutes (bake)
• Chill Time: 4 hours–overnight (recommended)
• Total Time: ~5 hours (mostly chilling)
• Course: Dessert
• Cuisine: American, Keto
• Servings: 12
• Calories (per serving): ≈ 340 kcal