Keto Pumpkin Cheesecake

One of the reasons fall is my favorite time of the year is that it is the season of everything pumpkin (spice). Cheesecake is one of my favorite desserts and it is really easy to make keto. Naturally, when I was planning my Thanksgiving menu, I combined my two loves into this pumpkin cheesecake.




  1. Cream the cream cheese, pumpkin puree, sweetener, pumpkin pie seasoning, cardamom, and orange peel until thoroughly combined.
  2. Add the eggs one at a time, mixing well between each one.
  3. Add the vanilla and mix until just combined.
  4. Pour mixture on top of prepared and cooled pie crust. I use a 9-inch springform pan for this.
  5. Bake at 325 degrees for 50-60 minutes or until the center is set.
  6. Allow the cheesecake to cool to room temperature and then chill overnight (or for at least four hours).
  7. Makes 16 servings.


Macros in One Serving

169 calories, 5.2g protein, 16.0g fat, 27.1g total carbs, 4.2g net carbs


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