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- The Best Low Carb Pumpkin Cheesecake Crust – With Collagen!
- What Is Pumpkin Cheesecake Filling?
- Sweeteners in Keto Pumpkin Cheesecake From Scratch
- How Many Carbs in Pumpkin Cheesecake?
- Avoid Cracks in Low Carb Pumpkin Cheesecake
- Can You Make Easy Pumpkin Cheesecake Ahead?
- Can Pumpkin Cheesecake Be Frozen?
- Low Carb Keto Pumpkin Cheesecake Recipe
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It’s already October, and there have been no new low carb pumpkin recipes to be seen. What?! Time to change that – with the most decadent low carb keto pumpkin cheesecake recipe ever.
Seriously, you won’t even be able to tell that this is a low carb pumpkin cheesecake. It tastes like the real thing.
So, out of all the pumpkin ideas I have right now, why keto pumpkin cheesecake? Well, because you asked for it!
You might know that the most popular keto dessert recipes here at Wholesome Yum are low carb blueberry muffins and the original low carb cheesecake. And with the cheesecake, I’ve had requests for other versions… chocolate, pumpkin, berry, you name it.
The chocolate version is coming in a couple of months (yay!), but October is the perfect time for an easy low carb pumpkin cheesecake. So, here it is!
The Best Low Carb Pumpkin Cheesecake Crust – With Collagen!
The crust in this keto pumpkin cheesecake is made with almond flour and is based on the original low carb cheesecake recipe. However, this time I replaced some of the almond flour with Vital Proteins Collagen Peptides.
Why? Because protein powder – including collagen – acts as a binder in baking, similar to the gluten (also a protein) found in wheat flour. It makes for a more sturdy crust.
Whey Protein Powder vs. Collagen Peptides
In case you don’t have or don’t want to use collagen, I also tested this easy pumpkin cheesecake recipe with Vital Proteins Whey Protein Powder, which turned out great. Highly recommend either one!
I do slightly prefer using collagen, because you can get the benefits of collagen while you enjoy your delicious low carb pumpkin cheesecake!
Here is what the crust looks like before baking:
And after it’s done:
Other Crust Options or No Crust
You can also make the gluten-free pumpkin cheesecake crust using a different type of nut flour or coconut flour. You can even omit the crust altogether and go for a crustless pumpkin cheesecake!
And what about the butter? Is that required? Nope, you can use coconut oil or ghee instead.
You can read more about these options in the original keto cheesecake recipe here.
What Is Pumpkin Cheesecake Filling?
Low carb pumpkin cheesecake filling is a little more creamy and less firm than a regular cheesecake. And, just as delicious in its own way.
This easy pumpkin cheesecake filling is essentially the same as a regular cheesecake filling, but it has pumpkin puree and spices added to it. However, adding pumpkin puree means that the amounts of some other ingredients need to be changed.
I used pre-made pumpkin pie spice for convenience, but feel free to make your own if you’d like.
I took some photos of the gluten-free pumpkin cheesecake filling to give you an idea of how it should look. Here it is fully mixed:
And in the pan before baking:
Sweeteners in Keto Pumpkin Cheesecake From Scratch
My original cheesecake recipe prompted a lot of questions about which sweeteners to use. The same recommendations for that one apply here.
Just like a regular cheesecake, low carb pumpkin cheesecake needs to be smooth and creamy. So when you make the filling, a powdered sweetener is best to avoid a grainy result (as with granulated sweeteners) or a runny one (as with liquid sweeteners). I recommend either powdered allulose, powdered erythritol or powdered monk fruit.
The crust needs just a little sweetener, and granulated is best. Feel free to use crystallized allulose, granulated erythritol or monk fruit allulose blend. If you will not be using pure erythritol, check my conversion chart for amounts to use.
How Many Carbs in Pumpkin Cheesecake?
Regular pumpkin cheesecake has tons of sugar and carbs. But not this one! 🙂
The full nutrition info for this keto pumpkin cheesecake recipe is below, on the recipe card.
Specifically, you’ll be happy (and maybe a little shocked) to know that each decadent slice has only:
- 280 calories
- 6 grams total carbs
- 5 grams net carbs
- 2 grams sugar
But, just like with my plain cheesecake, there is bound to be some confusion about the nutrition info. This is because many online calculators struggle with recipes containing sugar substitutes and cream cheese.
Many calculators (and nutrition labels!) have issues with rounding errors as well as not excluding sugar alcohols or allulose from net carb counts. My nutrition info for each ingredient comes from the USDA Food Database, and you can see each ingredient’s more precise carb breakdown in the low carb & keto food list.
If you’re finding discrepancies with the nutrition info, you can read more details about the rounding and sweetener issues with calculators in the original keto cheesecake recipe here.
Avoid Cracks in Low Carb Pumpkin Cheesecake
Even though this keto pumpkin cheesecake recipe is pretty straightforward, some people are concerned about cracks. This can happen with sudden temperature changes. Here are some tips to prevent it:
Use room temperature eggs and softened cream cheese.
Not only does this make it easier to mix everything together, it also reduces the sudden change in temperature when the cheesecake goes into the oven.
Cool the cheesecake on the counter before chilling.
If you chill it right away, it will contract too rapidly and crack. Besides, you never want to put something hot into the fridge, which can lower the temperature in your fridge temporarily.
Don’t overbake the pumpkin cheesecake.
The cheesecake is more likely to crack if you bake it too long, plus the texture will be ruined.
Remember that it should be jiggly – not fully set! – when you take it out. It will set while chilling in the fridge.
Use a water bath if you want to be extra careful.
I never do this, but it’s an option. A water bath makes the cheesecake temperature rise more gradually in the oven, reducing the chance of cracking.
If you want to use a water bath, line the outside of the springform pan with foil, fill a bigger pan with water halfway, and place the foil lined pan into it. Bake as usual.
Can You Make Easy Pumpkin Cheesecake Ahead?
Yes, you can – and you should! Low carb pumpkin cheesecake is best if you let it chill in the fridge overnight. If you’re pinched for time, 4 hours of chilling is the minimum.
If you’d like to make the cheesecake a couple of days ahead and store it in the fridge, that should work fine, too. For best results, wait to add any whipped cream topping until right before serving.
Can Pumpkin Cheesecake Be Frozen?
You can definitely freeze keto pumpkin cheesecake. After it sets in the fridge, wrap it tightly in plastic, and foil over that. Thaw in the fridge overnight, the night before serving.
Low Carb Keto Pumpkin Cheesecake Recipe
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Low Carb Keto Pumpkin Cheesecake Recipe
An unbelievably smooth, decant keto pumpkin cheesecake! This easy low carb pumpkin cheesecake recipe just might become your favorite low carb pumpkin dessert ever.
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Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) springform pan with parchment paper. (You can also try greasing well.)
To make the almond flour cheesecake crust, stir the almond flour, collagen or protein powder, and sweetener together.
Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 12-15 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla. Beat in the eggs, one at a time. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Pour the filling into the pan over the crust. Smooth the top with a spatula. (Use a pastry spatula for a smoother top if you have one that fits into the pan.)
Bake for about 40-50 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge. (But, do not remove the springform edge just yet.) Cool the cheesecake in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Serve with whipped cream and/or a sprinkle of cinnamon.
Last Step: Leave A Rating!
Serving size: 1 slice (1/16 of recipe)
*This recipe was originally created using erythritol for the crust and powdered erythritol for the filling, but has been updated to use allulose and powdered allulose, respectively, for better texture.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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