Keto Pumpkin Cheesecake
This keto pumpkin cheesecake recipe is made with low carb ingredients and requires no baking! Thick, rich, and creamy, it needs just 5 main ingredients! Watch the video below to see how I make it in my kitchen!
Servings 12 servings
Calories 157kcal
Ingredients
- 1 recipe keto graham cracker crust * See notes
- 1 cup heavy cream
- 16 ounces cream cheese
- 15 ounces pumpkin puree unsweetened
- 1 cup sugar free powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Prepare your graham cracker crust and refrigerate it while you prepare the filling.
- In a medium bowl, beat heavy cream to stiff peaks. In a separate bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined.
- Transfer into the prepared pie crust. Refrigerate overnight to firm up.
Video
Notes
* This recipe can be made to fit into an 8-inch springform pan.
TO STORE: Store the cheesecake loosely covered in the refrigerator. It will keep well for up to 1 week.
TO FREEZE: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container. It will freeze well for up to 6 months.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Sodium: 187mg | Potassium: 182mg | Fiber: 4g | Vitamin A: 6016IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg | NET CARBS: 3g