Baked Pumpkin Cheesecake – Keto Friendly

By Daisy Miller

Baked pumpkin cheesecake is a delicious dessert perfect for any occasion, whether it’s a holiday gathering or a casual get-together with friends and family.

This rich and creamy cheesecake is made with a mixture of cream cheese, pumpkin puree, and warm spices like cinnamon and nutmeg, all baked into a buttery graham cracker crust. The result is a heavenly dessert that will impress anyone who tries it.

While this recipe is keto-friendly, you don’t need to follow a low-carb diet to enjoy the wonderful flavors of this baked pumpkin cheesecake.

So go ahead, and treat yourself to a slice (or two!) of this indulgent dessert.


For the Biscuit Base:

  • 1 ½ cups – Almond flour or ground almonds
  • 4 tbsp – Butter
  • ¼ tsp – Salt
  • 2 tbsp – Powdered Erythritol sweetener

For the Pumpkin Puree:

  • 500g – Pumpkin
  • ¼ tsp – Salt
  • ¼ cup – Powdered Erythritol sweetener
  • 1 tbsp – Butter 
  • ¼ cup – Water

For the Cheesecake Filling:

  • ½ cup – Pumpkin puree
  • ½ cup – Powdered Erythritol sweetener
  • 2 cups/450g – Ricotta or cream cheese
  • 2 Eggs 
  • ¼ cup – Cream
  • 1 tsp – Ground Cinnamon 
  • ¼ tsp – Grated nutmeg


For the Biscuit Base: 

  • If using whole almonds, grind the almonds to a powder in a mixer. 
  • Take it out in a bowl and add the remaining ingredients. 
  • Mix everything well until evenly combined.
  • Place it on the baking pan and press down with a spoon or with your hands to form an even layer.
  • Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.
  • Take it out and let it cool.

For the Pumpkin Puree: 

  • Core, peel and dice the pumpkins into small pieces.
  • Place a pan over medium heat and add butter.
  • Once the butter melts, add the diced pumpkin and roast it stirring.
  • occasionally until the pumpkin starts to caramelize / turn brown around the edges.
  • Add the salt, 2 tbsp sweetener and water to the pot.
  • Cover the pot and let the pumpkin cook until fork tender. 
  • Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.

For the Cheesecake Filling:

  • Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.
  • Add in the cream and cheese next and whisk again until everything is well combined.
  • Now add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth 
  • Pour this in the baking tray over the biscuit pase.
  • If you use a loose bottom pan, cover the outside nicely with two layers of aluminum foil.
  • Place it on a water bath. (Take a bigger tray and fill it half with warm water)
  • Bake the cheesecake in a preheated oven at 180degrees Celsius for about 40 minutes. 
  • Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.