Keto Pumpkin Cheesecake with a Walnut Crust

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  • prep time

    prep time

    30 min

  • cook time

    cook time

    1 h 20 min

  • ready time

    ready time

    1 h 50 min

Keto Pumpkin Cheesecake with a Walnut Crust

There is nothing better than a spiced pumpkin cheesecake to curb your autumn sugar cravings. This Keto cheesecake has a walnut crust that complements its thick and creamy center. This recipe is straightforward, but you need to follow a couple of steps precisely to get it right. This delightful dessert is proof that there are many easy Keto recipes to help you stay on track.

Here are some tips to successfully bake this Keto pumpkin cheesecake:

•Allow the cream cheese, sour cream, and eggs to come to room temperature before using them. This will ensure consistent creaminess throughout the cheesecake and will prevent lumps from forming.

•When you add the eggs, fold them in instead of whisking. Whisking will create air pockets which will cause the filling to rise and crack when baked.

•Baking the cheesecake in a water bath is essential to prevent it from drying and cracking. This method cooks the cheesecake using the steam from the evaporating water, resulting in an evenly baked and properly risen cake.

•Avoid opening the oven door during its baking time. Opening the door drops the temperature in the oven and might cause your cheesecake to crack.

Can you skip prebaking the crust?

We really don't recommend skipping this step because you would end up with a doughy crust instead of a golden and crispy one. If you want a crust that doesn't require baking, you can replace the walnuts and almond flour with crushed-up Keto cookies. Mix these ingredients with the melted butter, press into a springform pan, pour in the filling, then bake.

How do you store this Keto pumpkin cheesecake?

Cover the cheesecake with a large bowl or place it in a cake container. It will stay fresh in the fridge for up to 5 days.

  • Net Carbs

    5.3 g

  • Fiber

    2.4 g

  • Total Carbs

    9.2 g

  • Protein

    7.7 g

  • Fats

    29.7 g

320 cals

Keto Pumpkin Cheesecake with a Walnut Crust

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Almond flour

    Almond flour

    0.75 cup

  • Walnuts


    1.13 cup, chopped

  • Cinnamon


    1.5 tsp

  • Salt


    0.5 tsp

  • Butter


    2 tbsp

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    2 tbsp

  • Cream cheese

    Cream cheese

    2 cup

  • Sour cream

    Sour cream

    0.5 cup

  • Erythritol Granulated

    Erythritol Granulated

    1 cup

  • Ginger, ground

    Ginger, ground

    0.5 tsp

  • Nutmeg Ground

    Nutmeg Ground

    0.25 tsp

  • Vanilla extract

    Vanilla extract

    2 tsp

  • Pumpkin Puree

    Pumpkin Puree

    1 cup

  • Raw egg

    Raw egg

    3 large

  • Whipped cream

    Whipped cream

    3 tbsp

Recipe Steps

steps 10

1 h 50 min

  • Step 1

    Preheat your oven to 350 F/ 180 C and line a 9-inch springform pan with baking paper. To a food processor, add the almond flour, 1 cup chopped walnuts, powdered sweetener, ½ tsp cinnamon, and salt. Pulse until fine.
    Step 1
  • Step 2

    Melt the butter and add it to the food processor. Pulse again until the mixture starts sticking together. Transfer the crumb to the prepared springform pan.
    Step 2
  • Step 3

    Firmly press down on the crust to cover the bottom. Poke some holes with a fork. Transfer the crust to the oven.
    Step 3
  • Step 4

    Bake the crust for 8-10 minutes. Take it out of the oven and let it cool completely. Get started on the cheesecake filling.
    Step 4
  • Step 5

    Add the cream cheese, sour cream, granulated sweetener, 1 tsp cinnamon, ginger, and nutmeg to a large bowl. Beat using a hand mixer until all the ingredients are incorporated. Add the vanilla extract and pumpkin puree.
    Step 5
  • Step 6

    Beat again until combined. Add the eggs, and fold them in using a spatula. Don't whisk because you don't want to create air pockets.
    Step 6
  • Step 7

    Place the springform pan over a large piece of aluminum foil. Wrap the foil around the bottom of the pan, extending it a couple of inches upward. Pour the pumpkin cheesecake mixture on top of the crust.
    Step 7
  • Step 8

    Transfer the springform pan to a large baking sheet with high rims or a large casserole dish. Pour 1 1/2 cups of hot water into the baking sheet/casserole. Make sure that the foil covers the pan higher than the water level.
    Step 8
  • Step 9

    Bake the cheesecake for 70 minutes without opening the door. Then, turn the oven off and crack open the oven door for 20 minutes. Transfer the springform pan to your countertop, and let it cool to room temperature.
    Step 9
  • Step 10

    Place the cheesecake in the refrigerator for 2-4 hours to chill. When you're ready to serve it, release the pan, and take out the cheesecake. Cut it into 12 slices and garnish each one with whipped cream and the remaining chopped walnuts.
    Step 10