Note: This site contains affiliate links to products I use. I may receive a commission for purchases made through these links; however, this does not impact my reviews, comparisons and preferences between products.

So are you a person that prefers pie or cake? If you were asking me, I’d immediately tell you pie! For me, a pie just combines more of the things I love, the taste of something a little more simple as you bite through a creamy mix of pie filling, and then hit the crust to, in a sense, clean the palette. It’s a texture that leaves a little crisper dynamic in your mouth. And, a cake, it usually is just all too sweet (again, this is me talking here), and just all about one texture unless you add another layer of sweet with the frosting! But how do you feel about mixing both pie and cake? Some wouldn’t call cheesecake a real cake, but in either case, I think this recipe for keto pumpkin pie cheesecake gives one a little of both worlds. Enjoy!

Oh, if you get a chance to try my recipe, please leave a comment and/or a rating below. I’d love to get your feedback. Thank you!

Keto Pumpkin Pie Cheesecake

0 from 0 votes

Recipe by J. Irish, Ketolicious Eats Course: DessertsDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Looking to combine two favorites? Try this keto pumpkin cheesecake and let me know what you think. The recipe makes one 9″ cheesecake, when using a pie pan, or one 6″ cake form (for a taller, more modern cheesecake).

Ingredients

Crust
3/4 c 3/4 pecan meal (pecans chopped in a small food processor), or a combination of pecan and walnut meal works fine
1/4 c 1/4 melted pasture-raised butter
1/2 c 1/2 blanched almond flour
1 tbsp 1 monk fruit or erythritol sweetener
Filling
1/2 c 1/2 pumpkin puree
16 oz 16 (2 blocks) pasture-raised cream cheese
1 large 1 pasture-raised egg
1/2 c 1/2 monk fruit or erythritol sweetener
3 packets 3 stevia sweetener or 1/4 c xylitol
2 tsp 2 pumpkin pie spice

Directions

Crust
In a large mixing bowl, blend the crust ingredients together until well combined.
Flatten into either a 6″ pie tin or press into a 9″ glass pie plate.
Bake the crust for about 12 minutes at 350 degrees until lightly brown. Remove from oven, and set aside.
Filling
In another large mixing bowl, combine the pumpkin puree and cream cheese. Mix with an electric mixer until well blended.
Then add the egg and pumpkin spice, and continue to mix well.
Pour the filling into the crust.
Bake in the preheated oven at 350 degrees for about 18 to 20 minutes or until set. The middle of the pie may jiggle a little.
Enjoy!