Why You’ll Love it
Fast. Excluding the time to cool, this tasty crustless Pumpkin Cheesecake is ready in under 30 minutes. Easy. Mix all of the ingredients in a blender, add them to a springform pan, pressure cook, and chill. Flavorful. Packed with pumpkin spice goodness that will have you singing the praises of fall. Low Carb. A keto dessert that won’t knock you out of ketosis.
Is Pumpkin Keto?
Like many foods, deciding whether pumpkin is keto or not all depends on your personal macros. Pumpkin puree contains 7 net carbs per half-cup serving. So, If eaten in moderation, it certainly can be part of a low carb lifestyle.
How Many Carbs Are In A Keto Cheesecake?
This Keto Pumpkin Cheesecake uses just enough pumpkin to give it the flavor you’re craving without adding too many carbs to the recipe. Each creamy slice will have 5 net carbs.
Ingredients You’ll Need
Cream Cheese- This will make up a majority of the “body of the cheesecake"Swerve- Keeps the pumpkin dessert low carb while perfectly sweet. Pumpkin SpicePumpkin Puree- You can’t have a pumpkin cheesecake without the pumpkin!Vanilla ExtractSour Cream- Makes the cheesecake extra creamy and prevents it from becoming overly dense. Eggs- Helps thicken it while creating a fluffy and airy texture.
How To Make Keto Pumpkin Cheesecake
Tips and Tricks
Line the springform pan. While a nonstick springform pan prevents the cheesecake from sticking, it won’t make the cheesecake “pretty.” Since there isn’t a frosting or glaze for this recipe to hide any imperfections, any help with appearance makes a huge difference. Don’t overbeat the eggs. Incorporate the eggs well in the second part of the blending process, but do not blend too much. Over beating the eggs will cause the cheesecake to become lumpy when cooking and give the cheesecake an eggy flavor. Tap the pan before cooking. After pouring the cheesecake mixture into the springform pan, gently tap the bottom of the pan against the counter about 15 times to cause any air bubbles in the batter to rise to the top and prevent the center of the cheesecake from falling. Don’t skip the foil. Covering the top of the Keto Pumpkin Cheesecake before cooking will keep any additional moisture from settling on top and creating a “skin” on the top.
How Long Does It Last?
For the best bite, I would suggest enjoying this Keto Pumpkin Cheesecake within 3-4 days after preparing it. While it will stay tasty and safe to eat several days after this, the moisture content of the sour cream, cream cheese, and pumpkin puree will cause the cheesecake to begin to separate and change the overall texture.
What To Eat With Pumpkin Cheesecake
This Keto Pumpkin Pie recipe is tasty as written, but for an extra bit of decadence, you can try serving it with one of these:
Whipped toppingLow Carb Chocolate ChipsSugar Free CaramelChopped Pecans
For a complete cold weather dessert experience, try enjoying a slice with Keto Apple Cider or Low Carb Hot Chocolate.
More Yummy Pumpkin Recipes
If you need more recipes to help use up that can of pumpkin puree, here are some more delicious pumpkin recipes to try:
Pumpkin Bread PuddingCrustless Pumpkin PieKeto Pumpkin Pie RecipePumpkin Cheesecake Mousse
If you love this Keto Pumpkin Cheesecake as much as we do, share it with your friends on Facebook and Instagram so they can also try it. Don’t forget to Pin it so you can make it again soon.
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
