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+ servings

keto pumpkin cheesecake

Prep Time15 mins
Cook Time1 hr 40 mins
Total Time16 hrs 55 mins
Course: desserts, Thanksgiving
Servings: 12 slices
Calories: 457kcal
Author: Heather Beardsley




  • 2 lbs. 4 bricks full-fat cream cheese, room temperature
  • 3/4 C organic no sugar added pumpkin puree room temperature
  • 1 &1/2 C Swerve no carb confectioners sweetener
  • 4 large eggs room temperature
  • 3 egg yolks room temperature
  • 1/4 C full fat sour cream
  • 1 tsp. pumpkin pie spice
  • zest of one lemon
  • 1/2 tsp. pure vanilla extract 


  • Whipped cream for topping



  • Preheat oven to 400ºF.
  • *If you are grinding your own pecans, place them in a food processor and grind until they resemble coarse crumbs, then measure out 2 C.
  • Grease bottom & sides of the springform pan with 1 TBS. butter. 
  • In a medium-sized bowl, mix pecans with Swerve, egg white, salt & vanilla until combined. Press firmly into the bottom and a little up the sides of 9" springform pan. 


  • Cream the cream cheese, pumpkin puree, Swerve, eggs, egg yolks, sour cream, pumpkin pie spice, lemon zest, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment (or use a handheld mixer) on medium-high speed until completely smooth.
  • Pour into nut crust. Smooth top with a spatula.
  • Place a pan of hot water in the bottom of the oven to keep the cake from cracking. Don't skip this step or your gorgeous cheesecake will crack right across the top.
  • Bake at 4ooº for 20 minutes. The cheesecake will turn golden and puff. Reduce heat to 275ºF  and bake 1 hour & 20 minutes longer, or until it is set on the edges but it may still be a little jiggly in the center when you gently shake the pan. This is okay, it will set as it cools.
  • Take the cake out of the oven and allow it to come to room temperature for another 2 to 3 hours or until completely cooled. Cheesecake will deflate. Leave the cheesecake in the springform pan, wrap tightly with plastic wrap and refrigerate overnight.** Do not skip this step! Cheesecake must be allowed to chill at least 8 hours for the flavors and texture to come together. 
  • When you're ready to eat the cake remove it from the refrigerator and let it sit for at least 10 minutes. To release it from the springform pan, run a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. 
  • Cut into 12 slices. Optional: serve with whipped cream. 


Serving: 1/12 | Calories: 457kcal | Carbohydrates: 7g | Protein: 10g | Fat: 42g | Fiber: 2g