Every Thanksgiving and Christmas, our daughter, Amy Robach, pulls out her springform pan and bakes her legendary Pumpkin Swirl Cheesecake. It’s been a staple in the Shuebach family’s holiday traditions for years, much to the delight of the entire crew. This year, Amy and I decided to collaborate on a keto version of the pumpkin cheesecake, not certain we could pull it off, but on the second try, SUCCESS! We switched out the vanilla wafer crumb crust for an almond flour and nut crust, adding more spices and cream cheese, and using zero-carb sugar replacements. Each scrumptious slice of our keto version contains only 7 net carbs!
Don’t let the ingredient list/directions leave you feeling overwhelmed: the prep for our cheesecake is only 25 minutes. The majority of time is for baking and cooling, so we usually make this cheesecake the day before we plan on serving. Our Keto Pumpkin Cheesecake makes a superb dessert for your holiday meal, special occasions, or just because you crave a rich and creamy cheesecake that’s low in carbs!
Set the temperature of your oven at 350 degrees F and lighty grease the bottom and sides of a 9 inch springform pan, or cut parchment paper to fit the bottom of the pan. To make the crust, combine almond flour, nuts, granulated brown sugar replacement (we love Swerve or Truvia) with 1 tsp vanilla, and 1/4 tsp each of pumpkin pie spice and cinnamon. Using a pastry blender, cut in butter until a crumb mixture forms. Firmly press into the bottom and just up sides of the springform pan.
Bake at 350 degrees F until set, about 10 minutes. Transfer to a wire rack to cool.
While the crust is cooling, start the filling. Beat cream cheese, vanilla and 1 cup powdered erythritol at medium speed until blended. Then add eggs, one at a time, beating on low speed just until blended to avoid beating air into the mixture, which can make the cheesecake fall. Set aside 1 cup of this cream cheese mixture for later use. To the remainder, add pumpkin, the remaining powdered erythritol, cinnamon, and pumpkin pie spice and mix, just until blended.
Spread the pumpkin mixture into the cooled crust. Next, drop dollops of the cream cheese filling over the top of the pumpkin mixture. For a marbled effect, swirl a fork gently through the batter without touching the crust.
Place a large pan filled with about one inch of hot water on bottom rack of oven, which helps minimize cracking. Pop the cheesecake into the oven in center of the middle rack for 45 minutes. It’s done when the center is almost set, but jiggles slightly when gently shaken. Don’t test with a toothpick to avoid cracking. Turn the oven off and crack open the door, leaving the cheesecake in the oven for an additional 10-15 minutes to gently reduce its temperature.
Remove from the oven and allow to cool completely on a wire rack at room temperature. Refrigerate a minimum of 4 hours, uncovered. (we usually do overnight). Instructions on how to remove the cheesecake from the springform pan in notes below recipe. If you have any leftovers, store the cheesecake covered in the fridge, or freeze for up to 3 months. We top the slices with a squirt of sugar-free whipped heavy cream (our favorite is Land O Lakes) and a sprinkle of pumpkin pie spice. We hope you and your family love our keto pumpkin cheesecake so much that it becomes a part of your holiday tradition, too!
Keto Pumpkin Swirl Cheesecake
- 9 inch springform pan
- 1¼ cups almond flour
- ½ cup chopped nuts pecans, walnuts
- ¼ cup brown sugar replacement Swerve, Truvia, etc.
- ½ cup butter room temperature
- 3 tsp vanilla extract, divided
- 1 tsp pumpkin pie spice, divided
- 1¼ tsp cinnamon, divided
- 32 oz cream cheese (4-8 oz blocks) room temperature
- 1½ cups powdered erythritol Swerve, Truvia, etc.
- 3 eggs room temperature
- 1 cup pumpkin canned
- Bring all refrigerated ingredients to room temperature. Heat oven to 350- degrees F. With butter, lightly grease the bottom and sides of a 9-inch springform pan, or cut parchment paper to fit bottom of pan.
- FOR CRUST: In mixing bowl, combine almond flour, nuts, brown sugar replacement, 1 tsp vanilla, ¼ tsp pumpkin pie spice, and ¼ tsp cinnamon. Cut in butter with pastry blender until combined.
- Firmly press crumb mixture into the bottom and just up the sides of the springform pan. Place on middle oven rack and bake until set, about 10 minutes. Transfer to wire rack to cool while making filling.
- FOR FILLING: Using hand-held or standing mixer on medium speed, beat cream cheese, 2 tsp vanilla, and 1 cup powdered erythritol until blended.
- On low speed add eggs, one at a time, beating just until blended. Avoid over-mixing. Reserve one cup of this cream cheese mixture. To the remainder, on low speed blend the canned pumpkin, remaining ½ cup powdered erythritol, 1 tsp cinnamon and ¾ tsp pumpkin pie spice.
- Spread the pumpkin mixture into the crust. Next, spoon dollops of the reserved cream cheese filling over the pumpkin mixture. For a marbled effect, swirl a fork gently through the batter without touching the crust. To minimize cracking, place a large pan filled with an inch of hot water on bottom rack of oven.
- Bake for 45 minutes on middle rack in 350-degree F oven. Cheesecake should be set with the exception of a small area in the center that will remain jiggly when gently shaken. Turn oven off. Crack open oven door, leaving cheesecake in oven for an additional 10-15 minutes. Remove from oven, place on wire rack and cool completely at room temperature. Refrigerate the cheesecake until set (minimum 4 hours) uncovered. To remove from springform pan after refrigeration, see notes.