Keto Pumpkin Spice Cheesecake

Keto Pumpkin Spice Cheesecake

Easy Keto Pumpkin Spice Cheesecake

This recipe is designed to teach everyone how to make easy keto pumpkin spice cheesecake
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 12 slices
Calories: 149kcal


No Bake Pie Crust

  • 1 3/4 cup almond meal/flour
  • 1/3 cup brown Swerve or brown sugar sweetener of choice
  • 1/8 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/4 cup butter, melted and cooled


  • 16 oz room temperature cream cheese, softened
  • 1/2 cup granulated Swerve or granulated sweetener of choice
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2/3 cup pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice
  • keto whipped cream optional topping
  • keto caramel sauce optional topping



  • Lightly spray a 9 inch pie pan with cooking spray. Use a fork and stir together the almond meal/flour, brown Swerve, salt, ground ginger, ground cinnamon in the prepared pie pan until fully combined. If needed use fingers to break up any large lumps
  • Add vanilla and melted butter. Use form and stir together until and the dry ingredients are moist. Use fingers if needed to fully moisten all dry ingredients
  • Use a fork, fingers or the bottom of a measuring cup and press the crust evenly throughout and up the sides of the pan. Make sure it is pressed evenly and firmly. Place in the refrigerator until ready to use


  • Preheat oven to 350 degrees
  • In a large mixer bowl beat the cream cheese on medium for about 30 seconds or until fluffy
  • Scrape down the sides of the bowl and push the cream cheese to the center of the bowl. Add the granulated sweetener and vanilla. Beat on medium another 30 seconds or until fully combined
  • Scrape down the sides of the bowl again and push all the ingredients to the center of the bowl. Add the eggs, pumpkin, cinnamon, ginger and allspice. Beat on medium another 30 seconds or until fully combined and smooth
  • Scrape down the sides of the bowl once again and push all the ingredients to the center of the bowl
  • Remove the crust from the refrigerator. Scrape the cheesecake into the prepared pie crust. Use a spatula and smooth the filling evenly throughout the crust. Make sure it is even and the top is smooth. Bake at 350 degrees for 35-40 minutes or until the center is set and the cheesecake is slightly brown around the edges
  • Remove from the oven. If desired sprinkle the top with cinnamon/Swerve mixture (1TBS brown Swerve + 1 tsp ground cinnamon) Allow to cool at room temperature 45 minutes to 1 hour or until no longer hot (warm is okay) Chill in the refrigerator at least 3 hours or until completely chilled
  • Cut into serving size pieces. Top each slice with the desired toppings


The nutritional values are based on the pie only. The values will change depending on the crust that is used


Serving: 1slice | Calories: 149kcal | Carbohydrates: 1.8g | Protein: 4.1g | Fat: 14.1g

1 thought on “Keto Pumpkin Spice Cheesecake”

  • Hi Janet,
    I took my pumpkin pie out of over an hour ago and in it’s cooling, it developed a white film on top of the pumpkin, mostly towards the crust. Any ideas as to what this might be?
    Thank you

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