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Keto Pumpkin Cheesecake – Thanksgiving Dessert

Keto Pumpkin Cheesecake – Thanksgiving Dessert Recipe

Allan
This Keto Pumpkin Cheesecake is a creamy, low-carb Thanksgiving dessert that delivers classic pumpkin spice flavor without the sugar. With an almond flour crust and a custardy cream-cheese filling, it’s rich, satisfying, and perfect for holiday entertaining or an anytime indulgence that keeps your carbs in check.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine American, Keto, Thanksgiving
Servings 12
Calories 340 kcal

Ingredients
  

Crust

  • 1 ½ cups 144 g almond flour
  • 3 tbsp 42.5 g melted butter
  • 2 tbsp erythritol
  • Pinch salt ½ tsp cinnamon (optional)

Filling

  • 24 oz 680 g cream cheese, softened
  • ½ cup 122 g pumpkin puree
  • 2/3 cup powdered erythritol
  • 3 large eggs
  • 1/3 cup 80 g heavy cream
  • 2 tsp vanilla
  • 1 ½ tsp pumpkin pie spice
  • Pinch of salt

Instructions
 

  • Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
  • Mix crust ingredients, press into pan, and bake 8–10 minutes. Cool.
  • Beat cream cheese smooth; add sweetener and mix.
  • Add eggs one at a time, then pumpkin, cream, vanilla, spices, and salt; mix until smooth.
  • Pour filling onto crust; smooth top. (Optional water bath.)
  • Bake 45–55 minutes at 325°F until edges set and center slightly jiggles.
  • Cool in oven with door cracked 30 minutes; then cool on rack. Refrigerate at least 4 hours or overnight.
  • Release springform, slice into 12 pieces, and serve chilled with optional whipped cream.