Keto No-Bake Pumpkin Spice Cheesecake
A rich, creamy pumpkin cheesecake featuring warm spices like cinnamon, ginger, and nutmeg, built on a crunchy almond-pecan crust. The filling combines cream cheese with pumpkin puree and heavy cream for an indulgent texture, while erythritol provides sweetness. Perfect for fall gatherings or holiday desserts, this cheesecake requires overnight chilling to achieve its signature firm, sliceable consistency. The combination of nuts in the crust adds textural contrast to the smooth, spiced filling.
Ingredients
- 7 ounce cream cheese spread
- 1 ½ teaspoon cinnamon, ground
- 1 cup organic pumpkin puree
- 1 tablespoon unsalted butter
- 1 tablespoon coconut oil
- 1 teaspoon erythritol
- 1 teaspoon vanilla extract
- ¾ cup almonds, raw, ground
- ¾ cup pecans, chopped
- ¾ cup heavy cream
- ⅝ cup powdered erythritol
- ½ teaspoon ginger, ground
- ¼ teaspoon nutmeg, ground
- ⅛ teaspoon cloves, ground
- ⅛ teaspoon sea salt
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and select a loose bottom cake tin about 6 inches wide
- 2
Add ground almonds, pecans, butter, coconut oil, cinnamon, erythritol, and salt to food processor and pulse to create crumbly consistency
- 3
Press crumb mixture firmly into base of cake tin creating flat, even layer
- 4
Bake for 10-12 minutes until firm and lightly golden, then cool completely in tin
- 5
Add cream cheese, pumpkin puree, vanilla extract, powdered erythritol, and all remaining spices to food processor and blend until completely smooth
- 6
Add heavy cream to large mixing bowl with pumpkin mixture and whisk vigorously until thick and smooth
- 7
Spoon cheesecake mixture over cooled crust and level with spatula until smooth and even
- 8
Chill in refrigerator minimum 5 hours or overnight until set, then slice to serve
Tips
Use room temperature cream cheese for easier blending and smoother filling texture
Press crust firmly and evenly to prevent crumbling when slicing the finished cheesecake
Allow full overnight chilling time for best texture and clean slices when serving
Good to Know
Refrigerate covered up to 5 days
Can be made 2 days ahead, improves with time
Serve chilled, slice with warm knife for clean cuts
Common Mistakes
Don't skip cooling the crust completely to avoid melting when adding filling
Don't under-chill or cheesecake won't slice cleanly and will be too soft
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular sugar instead of erythritol?
Yes, substitute equal amounts of powdered sugar, but this will no longer be low-carb and will add significant calories to each slice.
What if I don't have a food processor?
Use a mixing bowl and pastry cutter for the crust, and an electric mixer for the filling, though texture may be slightly less smooth.
How long will this cheesecake keep in the refrigerator?
Store covered in refrigerator up to 5 days. The flavors actually improve after the first day as spices meld together.