Introduction
This rich and creamy keto pumpkin cheesecake captures all the cozy flavors of fall without the sugar. You’ll love the nutty pecan crust and the velvety spiced filling that comes together surprisingly easily. It’s a decadent dessert that fits perfectly into a low-carb lifestyle.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 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
- Preheat your oven to 325°F (163°C).
- To make the crust, place the pecans, 2 tbsp butter, and 2 tbsp of sweetener in a food processor. Pulse until the mixture resembles coarse crumbs and sticks together when pinched.
- Press this pecan mixture firmly into the bottom of a 9-inch springform pan. Set aside.
- In a clean food processor or a large bowl using a hand mixer, blend the cream cheese, cottage cheese, and pumpkin until completely smooth and no lumps remain.
- Add the eggs, one at a time, blending well after each addition.
- Blend in the 1 cup of sweetener and the cinnamon until fully incorporated.
- With the mixer running on low, slowly pour in the heavy cream until the batter is uniform.
- Pour the filling over the prepared crust in the springform pan.
- Place the pan on a baking sheet and bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, transfer it to a wire rack to cool completely before chilling in the refrigerator for at least 4 hours, preferably overnight.
- Before serving, if desired, sprinkle the optional 2 tbsp of sweetener over the top for a lightly sweet finish.
Variations
- Chocolate Swirl: Before baking, gently swirl in 2-3 tablespoons of unsweetened cocoa powder mixed with a little melted butter for a marbled effect.
- Gingersnap Twist: Add 1 teaspoon of ground ginger and ¼ teaspoon of ground cloves to the filling for a “gingersnap”-inspired flavor.
- Individual Servings: Bake the cheesecake in a lined muffin tin for perfectly portioned mini cheesecakes, reducing the bake time to 20-25 minutes.
- Dairy-Free Option: Replace the butter with coconut oil, the cream cheese with a dairy-free alternative, the cottage cheese with more dairy-free cream cheese, and the heavy cream with full-fat coconut cream.
Tips for Success
- Ensure all your dairy ingredients (cream cheese, cottage cheese, eggs, heavy cream) are at room temperature before blending to prevent a lumpy filling.
- For the cleanest slices, run a thin knife under hot water, wipe it dry, and then cut the chilled cheesecake.
- The cheesecake will continue to set as it cools. The center should still wobble slightly when you take it out of the oven.
Storage & Reheating
Store the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving; this dessert is best enjoyed cold and does not need reheating.
FAQ
Can I use a different nut for the crust?
Yes, walnuts or almonds make an excellent substitute for pecans. Process them to the same coarse crumb consistency.
Why is there cottage cheese in the recipe?
The cottage cheese adds a wonderful richness and protein while helping to create an incredibly smooth and creamy texture when blended thoroughly.
Can I use canned pumpkin pie mix instead of plain pumpkin?
No, you must use 100% pure pumpkin puree, not pumpkin pie mix. The pie mix contains added sugars and spices that will throw off the sweetener balance and carb count.
My cheesecake cracked. What happened?
Cracking is often caused by overbaking, sudden temperature changes, or overmixing. Cooling the cheesecake slowly in the turned-off oven with the door ajar helps prevent this.
Is the optional 2 tbsp of sweetener on top necessary?
No, it’s purely for presentation and a touch of extra sweetness. You can omit it, use a light dusting of cinnamon, or top with a dollop of whipped cream instead.
Can I make this without a springform pan?
A springform pan is highly recommended for easy removal. If you must use a regular cake pan, line the bottom with parchment paper for easier lifting, though serving slices directly from the pan may be simpler.