What Makes This Recipe So Good
This creamy, decadent pumpkin cheesecake is super easy to make, so it’s a perfect make-ahead holiday dessert. With no added sugar, plus low carb, keto, and gluten free, it works for a variety of different dietary needs, but is delicious enough for the whole family to enjoy! This recipe uses erythritol as a sugar replacement. Erythritol is great for keto recipes because it tastes so close to the real thing, yet has no calories and doesn’t affect blood sugar!
Chef’s Tips
Be sure to use traditional, full-fat cream cheese. Low fat or neufchâtel cheese may be tempting, but they have more of a tart, tangy flavor than regular cream cheese. Plus, if you’re on keto, you’ll want the extra fat in your dessert! Make sure to let your cream cheese reach room temperature before mixing. This will help ensure your batter is smooth and less lumpy. Try topping your keto pumpkin cheesecake with keto whipped cream from our sister site, Easy Healthy Recipes.
More Pumpkin Recipes
Pumpkin Bisque Homemade Pumpkin Spice Creamer Recipe Pumpkin Ice Cream Homemade Pumpkin Pie Spice Easy Keto Pumpkin Pie Pumpkin Muffins with a Spiced Crumb Topping Air Fryer Pumpkin Seeds No Bake Pumpkin Cheesecake
