Keto Pumpkin Cheesecake

Name: Keto Pumpkin Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 6 h 50 min
Yield: 8 slices
Ingredients: 16 ounces cream cheese; ¾ cup pure pumpkin puree; ½ cup granulated sweetener; 1 tablespoon vanilla extract; 1 tablespoon ground cinnamon; 1 tablespoon coconut flour; 2 large eggs

User Reviews

5.0

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
6 hrs
Total Time
6 hrs 50 mins
Servings
8 slices
Calories
230 kcal
Course
Dessert
Cuisine
American

Keto Pumpkin Cheesecake

Winston Campbell

Report

Quickly mixed in the food processor, this keto pumpkin cheesecake is truly easy to make.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

16 ounces cream cheese softened
¾ cup pure pumpkin puree 183 grams
½ cup granulated sweetener I use erythritol
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 tablespoon coconut flour
2 large eggs

Add to Shopping List

Instructions

Preheat the oven to 350°F. Generously grease a 9-inch pie plate with butter.
In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
Add the eggs and process just until blended. Don't overmix.
Pour the mixture into the prepared pie plate.
Bake until the cake isn't liquid anymore but still a bit jiggly, for 30-35 minutes.
Transfer the cake to a cooling rack and cool to room temperature for about 2 hours. Refrigerate it for at least 4 hours, preferably overnight, before slicing.
To slice the cake, use a sharp knife dipped in hot water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat slices.
Lift each slice from the pan with a cake server.
Top with a dollop of keto whipped cream and serve.

Notes

The cream cheese and the eggs should be at room temperature. You can take them out of the fridge a couple of hours ahead of time. Alternatively, cube the cream cheese and microwave it for 20 seconds, and submerge the eggs in a bowl of warm (not hot) water.
How long you bake the cake will depend on the pan you use and your oven. In my old oven, using an 8-inch pan, it needed 40 minutes. In the new one, which is more accurate, and when using a 9-inch pan, it needs just 30 minutes. Both are excellent, so it's up to you which pan you use. Just remember to start checking after 30 minutes and try not to over-bake.
You can keep the leftovers in an airtight container in the fridge for up to five days. Remove them from the fridge an hour before serving.

Nutrition Information

Show Details

Serving 1slice Calories 230kcal (12%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 11g (55%) Sodium 189mg (8%) Fiber 1g (4%) Sugar 4g (8%)