As the air turns crisp and the leaves begin to change, it's the perfect time to welcome the flavors of fall into your kitchen. This keto pumpkin cheesecake is a delicious fusion of creamy cheesecake and the warm, earthy notes of pumpkin spice.
In a large bowl, mix together the crust mixture, including the almond flour, powdered sweetener, and melted butter for the crust, until well combined.
Press into the bottom and slightly up the sides of a 9” springform pan and bake in the preheated oven for 10 minutes. Allow to cool completely.
Meanwhile, prepare the filling in a mixing bowl by creaming together cream cheese, brown sugar replacement, and powdered sugar replacement until smooth with an electric mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the pumpkin, cinnamon, and vanilla extract.
Pour the filling into the prepared crust, then return to the oven to bake for 45-50 minutes or until the filling is set but still jiggles.
Turn the oven off, crack the oven door open, and allow the cheesecake to cool for one hour before cooling completely at room temperature (about one hour).
Chill in the refrigerator for at least 3 hours.
When ready to serve, whip the whipping cream on high with the powdered sweetener until stiff peaks form
Serve a sprinkle of cinnamon on top of this creamy keto pumpkin cheesecake.
Notes
The pumpkin cheesecake filling may be easier to make in a food processor.
If you don't have any almond flour on hand, coconut flour works great as well.