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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Pumpkin Cheesecake Has 9 Grams Of Protein Per Slice
This keto pumpkin cheesecake is a cozy, fall twist on the low carb cheesecake that I’ve made for years. It has the same sweet, creamy filling as my original, but with pumpkin puree and warm spices that make it perfect for the season. Here’s why this sugar free pumpkin cheesecake is one of my go-to keto dessert recipes every fall:
- Sweet, creamy filling with a warm pumpkin spice flavor – The filling is definitely the best part. It’s rich and silky smooth, with plenty of real pumpkin and pumpkin pie spice.
- Buttery almond flour crust with extra protein – I had this idea of adding collagen to the crust long before protein-packed treats were a thing! It’s a lot like an almond flour shortbread cookie, but with a protein boost.
- Keto friendly + high protein – This low carb pumpkin cheesecake has just 4.4 grams net carbs per slice, but even more impressive is that it has 9 grams of protein! Plus, it’s gluten free.
Although this keto pumpkin cheesecake only takes about 15 minutes to prep, it looks and tastes like a bakery masterpiece. It always steals the show for fall holidays. Make it with me, and taste how rich and creamy sugar free can really be!
“This is the best! Made it for Thanksgiving. My son was reluctant to try, but when he tasted it he was surprised how good it was. This is a simple recipe that goes together quickly.”
-Nancy
Ingredients & Substitutions
Here I explain the best ingredients for my keto pumpkin cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card.
Almond Flour Crust:
- Wholesome Yum Almond Flour – I use this one because it’s super fine and gives the crust that soft, buttery texture that reminds me of shortbread. I wouldn’t swap it 1:1 with coconut flour since that would make it too dry. If you need another option, check out the crust variations in my keto cheesecake post.
- Collagen Peptides – I mostly added this for extra protein, but it also helps with structure. Other types of protein powder should work, too.
- Besti Monk Fruit Allulose Blend – My go-to sweetener that keeps the texture soft and buttery instead of dry, which can happen with other low carb sweeteners. If you decide to use something else, check my sweetener conversion chart for the amount.
- Unsalted Butter – If you’re dairy free, you can use coconut oil or even ghee.
- Vanilla Extract
Keto Pumpkin Cheesecake Filling:
- Cream Cheese – I always use full-fat cream cheese for the richest flavor and creamiest texture. You can use light, but it won’t be as smooth or decadent.
- Pumpkin Puree – Make sure you grab 100% pure pumpkin, not pumpkin pie filling — that one has sugar and spices added. I usually get canned for convenience, but homemade works great.
- Powdered Besti Sweetener – While the crust sweetener can be flexible, I highly recommend sticking to this one for the filling. Besti is the only one that will dissolve easily and not crystallize, so that your sugar free pumpkin cheesecake turns out silky smooth and not grainy. Other sweeteners (including other brands of monk fruit, stevia, erythritol, etc) can leave a gritty texture after chilling, plus a cooling aftertaste.
- Eggs – For binding. I don’t recommend substitutes here.
- Cozy Fall Spices – I like making my own pumpkin pie spice with cinnamon, nutmeg, ginger, cloves, and allspice. Feel free to use store-bought. I also add an extra pinch of cinnamon to make the pumpkin pop.
- Vanilla Extract
How To Make Keto Pumpkin Cheesecake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the crust dough. In a large bowl, mix together the dry ingredients (almond flour, collagen, and Besti). Whisk the melted butter and vanilla, then stir in until combined. It should look a little crumbly.
- Bake the crust. Press the crust into a parchment-lined springform pan and bake until lightly golden. Cool completely before adding the filling.
- Make the filling. Use a hand mixer to beat the cream cheese and powdered Besti together, until smooth and fluffy.
- Add the pumpkin and spices. Mix in the pumpkin puree, spices, and vanilla, until the batter is smooth and thick… and smells like fall.
- Beat in the eggs. I add them one at a time, keeping the mixer at low to medium speed. The batter should be medium thickness and creamy.
- Bake the filling. Pour the sugar free pumpkin cheesecake mixture over the crust and smooth out the top with a spatula. Bake until the center looks almost set, but still has a little jiggle.
- Let it cool. Once it is out of the oven, run a knife around the edge if it’s sticking, but don’t remove the pan yet. Let it cool on the counter until it reaches room temperature.
- Chill to set. Refrigerate your keto pumpkin cheesecake until firm, then remove the springform edge and slice. I’m not much of a decorator, but I like sugar-free whipped cream and an extra dusting of cinnamon for serving.
My Recipe Tips
- Use room temperature ingredients. Cold cream cheese, pumpkin, or eggs can make the batter lumpy and cause temperature shock when it hits the oven. I just let everything sit out while I prep the crust.
- Line the pan for easy release. Even if you’re using a springform pan like I do, parchment on the bottom makes sure nothing sticks and helps you lift the cheesecake neatly onto a serving plate. I use these precut parchment circles that save time!
- Don’t overmix. Beating the batter too much or too fast can add too much air, which can cause cracks, air bubbles, or a slightly spongy texture instead of that smooth, dense low carb pumpkin cheesecake feel.
- Pull the keto pumpkin cheesecake out when it’s a little jiggly in the center, not totally set. Shake the pan gently and look for a jiggle kind of like jello — that means it’s done. It will fully set when it cools and then in the fridge. If you wait for it to fully set in the oven, it’ll be dry and crack!
- Why does my pumpkin cheesecake have cracks? It usually happens from overbaking or cooling too fast. See my tip above for when to remove it from the oven, and make sure it cools completely before placing in the fridge. I don’t usually bother with a water bath, but if you want to be extra careful, it can help. Just wrap your pan in foil, set it inside a bigger pan with some water, and bake as usual.
- Chill overnight if you can. Technically, a few hours is enough, but I always chill my sugar free pumpkin cheesecake overnight. The texture firms up better, the flavors deepen, and it slices more cleanly.
- Want a little crunch on top? Sprinkle chopped walnuts, pecans, or almonds over the cheesecake before serving. It adds the perfect bit of texture to balance all that creamy pumpkin filling.
Keto Pumpkin Cheesecake (High Protein)
My low carb keto pumpkin cheesecake has a classic creamy texture, cozy pumpkin flavor, and 9 grams of protein per slice. So easy & impressive!
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Ingredients
Tap underlined ingredients to see the ones I use.
Almond Flour Cheesecake Crust
Pumpkin Cheesecake Filling
Instructions
Tap on the times in the instructions to start a kitchen timer.
Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 inch (23 cm) springform pan with parchment paper. (You can also try greasing well, but parchment works best.)
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In a large bowl, stir together the almond flour, collagen, and Besti.
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In a small bowl, whisk together the melted butter and vanilla. Stir the mixture into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for 5 minutes.
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Let the crust cool for at least 20 minutes.
Filling:
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Meanwhile, in another large bowl, use a hand mixer at low to medium speed to beat the cream cheese and powdered Besti together, until fluffy.
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Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla.
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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.)
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Pour the filling into the pan over the cooled 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:
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Bake keto pumpkin cheesecake for 40-50 minutes, until the center is almost set, but still jiggly when you gently shake the pan (like jello). (If you want to be extra careful to avoid cracks, you can bake in a water bath by placing the springform pan into a larger pan with tall sides and fill the larger pan with water, halfway up the sides of the springform pan.)
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Remove the cheesecake from the oven. 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.
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Refrigerate cheesecake for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
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If desired, serve with keto whipped cream and/or a sprinkle of cinnamon.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 slice (1/16 of recipe)
- Tips: Check out my recipe tips above to help you bake the creamiest keto pumpkin cheesecake, prevent cracks, and get that perfect smooth, rich texture.
- Storage: I keep this cheesecake covered in the refrigerator, and it stays fresh for up to 5 days. If you’re topping it with whipped cream, wait until right before serving.
- Freeze: Wrap the cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Pumpkin Cheesecake
More Easy Keto Pumpkin Recipes
If you loved this low carb pumpkin cheesecake, try a few more of my easy keto pumpkin recipes to keep the fall flavors going:
215 Comments
Cathy Hatch
0Scrumptious! Everyone loved it! Thanks for all your great recipes and advice!!
Sandra
0It was a big hit at Thanksgiving whether on Keto or not.
Kelly
0You don’t mention 40-50 minutes at what temperature? Still 350 degrees? Help! in the middle of baking and I don’t want to mess this up!
Wholesome Yum D
0Hi Kelly, Yes, continue baking at 350 degrees.
Dianne
0Made this cheesecake for my book club. It was a real hit! Everyone was impressed since it was not only delicious but sugar and gluten free. Followed the recipe except for the allulose (monk fruit/erythritol worked well). I also put a pan of hot water on the rack below to prevent cracking. Turned out perfectly. Love all your recipes Maya!
Marcia
0Can I substitute the collagen with ground pecans?
Wholesome Yum D
0Hi Marcia, The collagen powder acts as a binder in baking, similar to the gluten (also a protein) found in wheat flour. It makes for a more sturdy crust. I have not tested this recipe with ground pecans but you could simply add more almond flour in place of the collagen peptides.
Shannon
0Hi, I am trying to find a good substitute for almond flour. My son is allergic to almonds and walnuts. I do use coconut flour in a lot of things but the texture is off.
Wholesome Yum D
0Hi Shannon, Coconut flour is not always the best substitute for almond flour. Flours that can be substituted for almond include sunflower seed flour and macadamia flour. I suggest consulting a healthcare professional if allergies are a concern.
Amy
0This was very good. To save carbs I did not use a crust, just the filling and it was great in a 9” glass pie pan. I was hesitant to add pumpkin pie spice to the mix as I don’t like a strong flavor. I went light on it and the pie was a little bland (my error) so I sprinkled cinnamon and the pumpkin spice on top once the pie was cooled and I tasted it. It was delicious. I will definitely make again and did not miss a crust. Topped with whipped cream.
Amy
0Forgot to mention I cut the recipe in half, just needed a small cheesecake. Used 2 eggs. Regular recipe portion would not fit in 9” pie pan.
Mariah
0I have made this so many times already & love it so much. Nobody can tell that it’s keto & sometimes don’t believe me when I tell them that it is. I prefer this crust to all the other keto cheesecake crusts I have made. If I wanted to make the crust in individual tart pans & fill it with a banana cream, do you think it would work well?
Wholesome Yum M
0Hi Mariah, Yes, that should work just fine. Enjoy!
N Ewcust
0You have a wonderful site, thanks for all the free content.
Cheesecake crust recipe questions:
Why is the sweetener used different in your classic, pumpkin, and blueberry cheesecake recipes? Is it the result of experimentation over time (and the availability of newer products)? Which would you recommend for someone very sensitive to the aftertaste of non-sugar sweeteners? Thank you for your help.
Wholesome Yum M
0Hi N Ewcrust, The sweeteners vary according to what works best in the recipe. If you are sensitive to sweeteners, then the best choice is allulose. It has no aftertaste and behaves the most like real sugar. I recommend using Besti Monk Fruit Allulose Blend as a great all-around sweetener.
M. E. Ryan
0I used this as a base recipe, but added cocoa powder to the crust. I added sugar-free chocolate chips to the cheesecake and topped it with a sugarfree chocolate ganache. Big hit with the family!
IAmZeenYa
0This is the absolute and most delicious Wholesome Yum Desert Recipe I have made to date. I made it for Thanksgiving Dinner and getting ready to make it again for Christmas Dinner.
Deb Seeley
0So delicious. Thank you for this amazing recipe. Any suggestions if I’d like to make it into individual cupcake sized (muffin tin) portions?
Wholesome Yum M
0Hi Deb, Definitely use cupcake liners and pay close attention to make sure they don’t over bake. Remember that you want to pull your cheesecakes while they are still jiggly in the center, this can go quickly when baking in a smaller size pan like individual cupcakes.
Meredith
0Made this tonight for thanksgiving! Used a different crust recipe but followed your cheesecake recipe and it was delicious!! You would never know that it was “sugar free”!!
Kathleen May
0I forgot the eggs. Will it affect the flavor?
Maya | Wholesome Yum
0Hi Kathleen, It won’t affect the flavor much, but unfortunately it won’t set.
Marcia
0I can’t wait to try this one! But I must admitt all your recipes are wonderful. I have made the Keto Pumpkin roll 4 times and my husband and friends can’t get enough of it! Your recipes never disappoint our palate! Love them!
Lori Copeland
0Do I need a springform pan or will any kind work?
Angela
0I have had good luck lining a regular 9 inch cake pan with parchment- the sides and the bottom.
Wholesome Yum M
0Hi Lori, Some other readers have had success using a pie plate, but a springform really is the best for the volume of filling and for easy removal.
Kari B
0This is so good, will definitely make it again. I ordered the collagen from Amazon. The only problem is limiting myself to one piece, lol
Angela M
0I’d really like to make this but I do not have the collagen peptides or whey protein. Is there a substitute I can you or another crust?
Wholesome Yum M
0Hi Angela, No problem! Feel free to substitute with a neutral protein powder or simply add more almond flour in place of the collagen peptides. Enjoy!
Beth
0I loved this recipe. It was easy to make and delicious. My non-keto friends who were with me loved it sooooo much that they each took a piece home with them too! It’s a winner!
Rayna
0This pumpkin cheesecake is absolutely amazing. I gave some to my mom & dad & they loved it. They are both not keto & my father is super picky with his sweets. Especially cheesecake & he loved it. Super simple to make. I plan on making this for Thanksgiving. Thanks so much for sharing this incredible recipe.
Steven Fausz
0I do not have allulose but I do have swerve and powdered swerve. What amounts should I use in substitution?
Wholesome Yum M
0Hi Steven, Please use the powdered version. You can find out exactly how much you will need with this Sweetener Conversion Calculator.
Christine
0This Keto Pumpkin Cheesecake was delicious. I made it without the crust and it cracked a little but that’s ok, it still tasted great. Very easy to make. The worst part was waiting for it to set up before I could try it. I will definitely make it again.
bren037
0This recipe is great. It had wonderful flavor and just enough sweetness to satisfy my sweet tooth!
Rayna Jenkins
0This is absolutely delicious! I am so glad I made it. Will definitely be making this for Thanksgiving instead of regular pumpkin cheesecake. Super easy to make as well. Thanks for sharing!
Kelly
0This is the best keto cheesecake! Even my mom keto family enjoyed it!!
Tonya
0I can’t seem to get the video to show up/come on. So far, no taping success. How do I activate it?
Wholesome Yum M
0Hi Tonya, The video is located in the recipe card. If you can’t see it, make sure you are not viewing the website in ‘Reader Mode’ or have any software installed that would prevent videos from populating.
Arielle Raasch
0This is so good that I’ve made it twice in the past week! My husband thinks some of the keto foods I make are more bland than the carby versions, but he gave this two thumbs up. He dug into this one before I could take a picture of the whole thing. If you freeze this and eat it frozen, it’s like a creamy pumpkin ice cream with a crumble. I absolutely love it.
Katherine
0Made this yesterday! Awesome recipe..overcooked the crust a bit, will fix that next time.
Have some golden Lakanto, might try that.
Thanks so much
Sarah Dufton
0The bad news is I have to be patient about eating this as I’m going to refrigerate overnight. The good news is, I got to lick the spatula afterwards. Perks of being the chef. I am thankful to my hens for the eggs. One thing is I ran out of my Swerve powdered alluose so I supplemented a quarter cup with my powdered stevia. I guess I need to win that challenge, huh?
Maya | Wholesome Yum
0Hi Sarah, Hope you like it! Just a small clarification, Swerve does not make allulose. This recipe calls for Wholesome Yum Powdered Allulose in the filling. Hope you get the chance to give it a try, as it makes a noticeable difference in the end texture, compared to Swerve or stevia.
Tami
0Can this be made with coconut flour? I’m allergic to nuts and nut flours. THanks!
Wholesome Yum M
0Hi Tami, Yes, you can use coconut flour in place of almond in this recipe, but you’d need additional melted butter to get the right consistency to press it into the springform pan. I have not tested it to say how much, but it will be too dry if you don’t add enough.
Connie Quan
0Wow!! Made this today and just took a bite and it is incredible!! Left out the collagen and double the pumpkin spice and it came out sooooo good. I thought the keto cheesecake I made last time was good, this is way better!!!! Thank you SO much!
Wendy Hollandsworth
0Hi, thanks for your recipes I’m very impressed. I notice in the pumpkin pie recipe you add a teaspoon of molasses but not in the pumpkin cheesecake. Is there a reason? Can I add to the cheesecake? Thank you.
Wholesome Yum M
0Hi Wendy, The molasses adds depth of flavor to the pumpkin pie recipe. Feel free to add it to the pumpkin cheesecake if you wish!
mariena dixon
0I tasted this a lot while making it, maybe too much, so at first when it came out of the oven I didn’t love it, once it cooled off in the fridge I absolutely love the flavor. At first I was wishing for more pumpkin taste, and did add a little more than the recipe called for, and may try it next time with a bit more, regardless, this cheesecake is amazingly delicious!! I needed to freeze most of it so I didn’t eat too much.
Wendy
0I made it tonight. I only had 16 oz of cream cheese so I just used two eggs. Wishing I had cut down on the pumpkin purée. I baked it for nearly 50 minutes. One small crack. Also didn’t have a springform pan so used glass pie dish. Also made a super simple nut crust. I’ll let you know how it tastes tomorrow. Having 5 women over for cards and dessert. Thanks for the recipe!
Ray
0This was fantastic! Absolutely Delicious!! I made this for Thanksgiving – Excellent/Excellent/Excellent. My wife knew about me making this for Keto friendly, the boys did not. I don’t know who ate more of the Cheesecake (My wife or I or the boys). Everyone loved this. I now use this core as the basis for making a number of cheesecakes (Strawberry (made at Xmas), Chocolate (just made), Pumpkin of course). To flavor the crust more – (not a big fan of Almond); I use more of a flavored Whey Protein to go with the type of cheesecake baking to less Almond flour… Terrific!
Thanks for the recipe! This is one fantastic Cheesecake!
Kim
0This was my first Thanksgiving being keto and this cheesecake was amazing! I didn’t feel like I was missing out on anything. Thank you for this recipe!
Javi
0Came out great. Best crust so far. Very smooth cheesecake.
Tanya
0Sounds amazing but do you think I can cut the cream cheese portion in half and still have it turn out ok? That’s a lot of cream cheese. Thanks for helping!
Wholesome Yum M
0Hi Tanya, I would not cut the amount of cream cheese down in the full recipe. It wouldn’t set properly. If you would like to use less cream cheese, I suggest halving the total recipe (using 2 eggs) and making a smaller cheesecake.
Joe Mason
0So I was wondering if I can use swerve both granule and confection?
Wholesome Yum M
0Hi Joe, The confectioners version is better used for smooth or creamy uses such as the filling for this cheesecake, Ice creams, and frostings. The granulated version is better for baked goods, including the crust for this cheesecake. If you only have confectioners, it is a suitable replacement for granular but not the other way around.
Lisa
0This was SO DELICIOUS but it didn’t fully set. I had it in the fridge for a few days but I don’t think that had anything to do with it. It didn’t cut smooth and ended up being scooped out a bit like a thick mallow. Can you think of anything I might have done wrong in the process? I am making it again for Thanksgiving so I want to figure out what I can do to make it more firm. I cooked it for 50 minutes – do you think it would be ok to cook longer?
Wholesome Yum M
0Hi Lisa, What did the cheesecake look like when you removed it from the oven? The edges should be set and the center a bit jiggly. Did you make any substitutions to the recipe?
Lou Lou
0I made this for a small group at my office. Everyone agreed that it was delicious but my tasters nearly all said that it needed more pumpkin spice. (My spices may have been old). One person said they’d like it to be sweeter. For me, it was a bit too creamy (I used a Cuisinart to mix this – maybe that changed the texture?). Any recommendations on how to make this a denser cheesecake? Thinking maybe a few extra egg yolks? Protein powder in the filling?
Wholesome Yum M
0Hi Lou Lou, Yes, extra egg yolks will help make this recipe more dense.
Bryan Barth
0Hi, I’m a brain cancer survivor and It was my first time ever making cheesecake and I’ve been doing low carbs since July. I went to the cheesecake factory a couple of weeks ago and had part of a slice of pumpkin cheesecake which I love. So when I found this recipe I knew I had to try it. Of course, when I first looked at the recipe I saw it was for a 9-inch pan, but I have a 10 inch and a 6-inch pan. So for fun, I figured I’d double the recipe and it would fit in both pans, I was right. I switched the crust out for the coconut flour pie crust and it worked great!
Janet
0I made this for a family function and everyone thought it was delicious. Recipe was perfect, no issues at all. THANK YOU!
Courtney
0Pumpkin cheesecake is my Fall Favorite. When I saw this recipe after using your original cheesecake recipe, I just had to make it! I used a little more butter in the crust & that made a huge difference from my first crust to the second. I also added some other spices to the filling, & it was perfect. The second time though I ended up with a bunch of cracks. I let the eggs get to room temperature before using, left the oven door closed, & left on the counter to cool to room temp. It was cracked right out of the oven though. Should I try a water bath next time? Or does it need to cook at 300 maybe?
Wholesome Yum A
0Hi Courtney, you may have just baked it too long for your oven. Try baking for a little less time next time.
Deborah
0Was amazing will make it again &again !!
Rebelgirl
0Would this recipe as written work in a 10-inch pan? …or should I adjust the ingredients? I really don’t want a thin cheesecake but a 10-inch pan is all my mother-in-law has and I wanted to make this for her when I visit next week. Thank you.
Wholesome Yum A
0A 10-inch pan should still work fine. You’ll have to lower the bake time just slightly, and watch for the same signs of doneness.
NJangel
0This pumpkin cheesecake recipe pleased everyone, regardless of eating style/food plans. From crust to filling, it’s a winner. Easy to prepare.
Liz
0Came here to say that I made this for Thanksgiving – the cheesecake filling was amazing. Rave reviews. Will definitely be keeping this and making it again. That said, the crust was not tasty – flavorless and hard. People tried to be polite and eat it for a few bites, but then everyone scraped it off and loved the taste without that crust. I would avoid it, or look up a different recipe for the crust if you want to have one.
Angelique
0I’ve actually modified this crust recipe into cookies. Really the only things you need to do to make the crust yummy are add some of the pumpkin pie spice to it, and up the erythritol to about 1/3 c (I use Sukrin gold, since it gives it a nice brown sugar flavor). I don’t know if that will make it too sweet as a crust, but it make the cookies AMAZING!
Angel
0I want to use a full can of pumpkin, how do I adjust the amount cream cheese?
Bren
0I used 1-3/4 cups of pumpkin recently and added more spice (we like our pumpkin pies/cheesecakes spicy)
I also added 1 egg to help stabilize it and baked it in a 10″ springform pan that is about 2.5 to 3″ deep.
It turned out a little fluffier and held together perfectly.
Bren
0Maya,
I got your reply via email, but I don’t see it posted here.
You asked if I had to bake it longer.
No, I baked it for about 45 minutes in a 10″ springform pan, in a gas oven, and I had a roasting pan with water on the bottom rack.
Amy
0Bren, did you have to bake it longer for the extra pumpkin?
Maya | Wholesome Yum
0Hi Angel, I haven’t tried that, so can’t say if it would work or how to change the other ingredients. I suspect an entire can would make it difficult for the cheesecake to set. Let me know if you find something that works.
Pam Scotton
0I made this pie for a dinner I went to. The crust was too thick, and the pie was really dry. I followed the directions completely. Not sure what I did wrong. The party people ate just the pie and left the crust. Maybe next time I will attempt it without the crust.
Maya | Wholesome Yum
0Hi Pam, Thank you for the feedback. Most likely your pan was too small – this would make the crust too thick. If the pie was dry, it means it was baked too long – cheesecake should be jiggly in the center when removing from the oven. Hope this helps!
Melody Bastin
0This was so delicious. Creamy, cheesy, sweet and wonderful. It’s the first time I’ve made a pumpkin cheesecake of any kind and it was loved by all.
Elizabeth
0I want to make without crust. Will a pyrex pie dish work?
Maya | Wholesome Yum
0Hi Elizabeth, Yes, that should work! You might need to adjust the baking time.