Keto Pumpkin Cheesecake Recipe

Introduction

This rich and creamy keto pumpkin cheesecake perfectly captures the warm, spiced flavor of fall without the carbs. You get a satisfyingly thick crust from toasted pecans and a smooth, decadent filling that’s surprisingly high in protein. It’s a dessert that proves you don’t have to miss out on holiday favorites while following a low-carb lifestyle.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 minutes
• Servings: 12

Ingredients

• 2 cups pecans
• 2 tbsp butter
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 16 oz cream cheese
• 1 cup cottage cheese
• 1 cup pumpkin
• 6 eggs
• 1 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
• 1 tbsp cinnamon
• 1 cup heavy cream
• 2 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly.
2. Make the crust by placing the pecans in a food processor. Pulse until they form fine crumbs. Add the 2 tbsp of butter and 2 tbsp of Joy Filled Eats Sweetener. Pulse again until the mixture is combined and resembles wet sand.
3. Press the pecan mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and set aside to cool slightly. Reduce the oven temperature to 300°F (150°C).
4. While the crust cools, make the filling. In a large blender or food processor, combine the cream cheese, cottage cheese, pumpkin, eggs, 1 cup of Joy Filled Eats Sweetener, and cinnamon. Blend until the mixture is completely smooth and no lumps remain, scraping down the sides as needed.
5. With the blender running on low, slowly pour in the heavy cream until just incorporated.
6. Pour the filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.
7. Bake at 300°F for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
8. Remove from the oven and run a knife around the edge of the pan to loosen it. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.
9. For a sweeter top, you can sprinkle the optional 2 tbsp of Joy Filled Eats Sweetener over the chilled cheesecake just before serving.

Variations

• Individual Servings: Bake the batter in a lined muffin tin for perfectly portioned mini cheesecakes, reducing the bake time to about 20-25 minutes.
• Spice It Up: Add a 1/4 teaspoon each of nutmeg and ginger to the filling for a more complex, classic pumpkin pie spice flavor.
• Crustless Option: For an even simpler version, skip the crust entirely. Just pour the filling directly into a greased springform pan and bake as directed.
• Whipped Cream Topping: Serve each slice with a dollop of whipped cream made from the heavy cream and a little sweetener from the optional ingredient.

Tips for Success

• Ensure all your dairy ingredients (cream cheese, cottage cheese, eggs, heavy cream) are at room temperature before blending to achieve a perfectly smooth, lump-free filling.
• Don’t over-bake the cheesecake. It’s done when the edges look set but the center still wobbles slightly like Jell-O when you gently shake the pan.
• For the cleanest slices, dip your knife in hot water and wipe it dry between each cut.
• Letting the cheesecake cool slowly in the turned-off oven is the best defense against unsightly surface cracks.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. This cheesecake is best served cold and does not require reheating.

FAQ

Can I use a different sweetener?

Yes, you can use any granulated, powdered, or liquid keto-friendly sweetener like erythritol, monk fruit, or allulose. Use the same amount by volume for granulated or powdered forms, but adjust to taste if using a liquid.

Why is there cottage cheese in this recipe?

The cottage cheese helps create an ultra-creamy, protein-rich texture while keeping the carb count low. Once blended, you won’t taste it individually—it just adds to the rich, velvety filling.

My filling is lumpy. What went wrong?

This is usually because the cream cheese was too cold. Make sure all your ingredients are at room temperature before blending. If lumps persist, strain the filling through a fine-mesh sieve before pouring it into the crust.

Can I make this without a springform pan?

Yes, you can use a standard 9-inch pie dish or a square 8×8 baking dish. The crust may be slightly harder to remove neatly, so you may want to serve it directly from the pan.

Is the canned pumpkin puree or pumpkin pie filling?

You must use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices and will increase the carb count significantly.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are puffed and set, but the center (about a 3-inch circle in the middle) still jiggles slightly when you gently shake the pan. It will firm up as it cools.