Keto Pumpkin Cheesecake

November is here, and with it comes Thanksgiving vibes! If you’re looking for a low-carb version of a traditional Thanksgiving favorite, these Low-Carb Turkey Stuffed Peppers are for you! This recipe combines the juicy flavors of seasoned ground turkey with the satisfying crunch of roasted bell peppers, bringing all the cozy flavors of fall right to your table. It’s a hearty meal that’s perfect for anyone aiming to keep carbs low while still enjoying a warm, comforting dish.

This recipe is not only delicious but also quick to prepare, making it an ideal choice for busy weeknights or as a make-ahead meal for family gatherings. It takes less than an hour to have these stuffed peppers ready, so you can spend more time enjoying the fall festivities and less time in the kitchen. Plus, the use of lean ground turkey adds a boost of protein, making it a filling and nutritious option.

If you’re hosting a Friendsgiving or simply want a wholesome meal that brings fall flavors to life, these Low-Carb Turkey Stuffed Peppers won’t disappoint! They are also versatile, allowing for fun twists, such as adding more spices, extra veggies, or even some cheesy goodness. So, grab your apron, gather the ingredients, and let’s bring a taste of Thanksgiving to your dinner plate!

Pro Tip: Want to impress your friends at a Friendsgiving? Bring this cheesecake along and watch it disappear!

Ingredients for Keto Pumpkin Cheesecake

• For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 2 tbsp powdered erythritol
  • 1 tsp cinnamon
• For the filling:
  • 16 oz (450g) cream cheese, softened
  • 1 cup pumpkin puree (unsweetened)
  • 3/4 cup powdered erythritol
  • 3 large eggs
  • 1/4 cup heavy cream
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Pinch of salt

About the Ingredients

This cheesecake is built around classic keto ingredients, including almond flour for a low-carb crust and erythritol as a keto-friendly sweetener. The pumpkin puree gives the filling a rich, creamy texture with natural sweetness, while the spices—cinnamon, nutmeg, and cloves—add those nostalgic fall flavors.

The preparation is straightforward, taking about 25 minutes to prep and an hour to bake. Be sure to let the cheesecake chill for at least 4 hours (or overnight) for the best consistency.

Did You Know? Pumpkin is actually a nutrient-rich, low-carb vegetable that’s loaded with vitamins A and C—perfect for keeping you healthy during flu season!

Method of Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
2. Prepare the crust by mixing almond flour, melted butter, powdered erythritol, and cinnamon in a bowl until combined. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then let it cool.
3. Make the filling: In a large bowl, beat softened cream cheese with a hand mixer until smooth. Add the pumpkin puree, powdered erythritol, heavy cream, pumpkin pie spice, vanilla extract, and salt. Mix until well combined.
4. Add the eggs one at a time, mixing after each addition until just incorporated.
5. Pour the filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove air bubbles.
6. Bake for 50-60 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour.
7. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.

Variations and Tips for Keto Pumpkin Cheesecake

• Add a Pecan Topping: For extra crunch, add a layer of chopped pecans on top of the cheesecake before baking. It adds a delicious texture that pairs perfectly with the creamy filling.
• Make it dairy-free: Substitute the cream cheese and heavy cream with dairy-free alternatives like coconut cream and dairy-free cream cheese for a plant-based version.
• Whipped Cream Garnish: Serve each slice with a dollop of homemade whipped cream for an added touch of decadence. Just whip heavy cream with a bit of powdered erythritol until soft peaks form.

Health Benefits of Keto Pumpkin Cheesecake

• Low in carbs: With almond flour and erythritol as replacements, this cheesecake is low-carb while still being full of flavor, making it a guilt-free dessert option.
• Pumpkin Power: Pumpkin puree is rich in fiber and antioxidants, supporting digestion and immune health. Plus, it gives a natural sweetness to the recipe, minimizing the need for extra sweeteners.
• Keto-friendly fats: The cream cheese and heavy cream provide healthy fats that keep you full longer, making this dessert a satisfying choice for those on a ketogenic diet.

Looking for a savory option to balance out this sweet treat? Head over to our Low-Carb Turkey Stuffed Peppers recipe! It’s a delicious main course that pairs perfectly with this cheesecake for a full Thanksgiving-inspired meal.

Fall in Love with This Keto Pumpkin Cheesecake

This Keto Pumpkin Cheesecake is sure to become your new holiday go-to. It has the perfect balance of sweetness and spice, making each bite taste like fall. Whether you’re making it for Thanksgiving, a special event, or just because you want a cozy dessert that fits your keto lifestyle, this cheesecake delivers all the fall flavors you crave.

And don’t forget, it’s the perfect companion to our Low-Carb Turkey Stuffed Peppers, making for a complete Thanksgiving meal that’s entirely low-carb!

Wrapping Up the Pumpkin Goodness

This keto-friendly cheesecake brings together the best of both worlds: the classic flavors of fall and the benefits of a low-carb diet. So, go ahead and indulge in a slice (or two!) without any guilt. The hardest part of this recipe is waiting for it to chill!

Need more keto dessert ideas? Stay tuned for more fall-inspired treats on Slim Fit Recipes!