Keto Pumpkin Pecan Cheesecake Recipe

Keto Pumpkin Pecan Cheesecake Slice

I have said before, I really love Cheesecake. One of my other favorite desserts is Pumpkin pie too. You put those two together on top of the crust that is like the topping of a Pecan Pie, and you have yourself a wonderful dessert. If you want to make this recipe the traditional way, instead of the Keto way you can always substitute out the Golden Monkfruit for Light Brown Sugar, and swap out the Classic Monkfruit Sweetener for plain sugar. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it.

Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend to be anyhow), and of course it is Low-Carb too.

I included in the video a little sneak peak on how you can whip up some quick and Keto-friendly Whipped Cream, just in case you absolutely must have it. That gives it more of a Pumpkin Pie type of festive vibe to me at least. Also, feel free to make extra Pumpkin Pie spice to stick in your cupboard for when you want to spice up some of your coffee in the mornings too.

Keto Pumpkin Pecan Cheesecake Slice Taken


Ease of Preparation: Easy

Prep Time: 15 Minutes

Cooking Time: 45 Minutes

Total Time: 60 Minutes

Keto Pumpkin Pecan Cheesecake Nutrition Facts



  1. Set the 2 bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.
  2. Preheat your oven to 350*F before you get started, because this is a pretty quick recipe to get in the oven.
  3. In a small mixing bowl combine the Cinnamon, Nutmeg, and Ginger.
  4. Either crush your Pecan Halves in a Food Processor, or simply use Chopped Pecans.
  5. In a medium mixing bowl add 1 Egg White and then whisk until completely foamy.
  6. Add the Pecans to the Egg White and then mix thoroughly.
  7. Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix and the 2 Tablespoons of Golden Monkfruit.
  8. Press the crust mixture into the bottom of your 9-inch springform pan and spread around evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 10 minutes in the oven at 350*F and then remove immediately and set on the counter.
  9. In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.
  10. Add in the 1/2 Cup Pumpkin, 3 Large Eggs, 1 Cup Lakanto Classic Monkfruit Sweetener, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.
  11. Grease the sides of the Springform Pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can.
  12. Place the cheesecake into the oven at 350*F on the middle rack and allow to cook for approximately 45 minutes. Keep an eye on it though throughout the cooking process. The batter will be a little runnier at first than a normal cheesecake batter due to the added pumpkin, but it will firm up and stop jiggling.
  13. Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours, as it has probably let off most of its condensation at that point.

Amanda Dawn

HI! I'm Amanda. A trained chef, nutritionist, and writer who is passionate about helping people live a healthy lifestyle. I lost 75 lbs in my journey and I love to help others enjoy great, wholesome food!

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  1. Can almonds be substituted for the pecan halves? We have not allergies in the house and pecans are a no go.

  2. If not using monkfruit, how much brown or cane sugar can be substituted?

    1. Equal amounts. These monkfruit sweeteners I use substitute equally for their measurements in sugar. πŸ™‚

      1. Marcie K Northrop

        Can Stevia be used

        1. Stevia does not hold up to baking very well.

    2. Is that singleserving photo indicative of a slice that equals to seven carbs?

  3. Do you know how much pyure sweetener I would use in place of the monkfruit? This will be my first Keto recipe as I am new.

    1. You will use HALF as much Pyure as what the recipe calls for above. Pyure is twice as sweet πŸ™‚

      1. I used Pyure and only half and it resulted in a strong aftertaste with the cheesecake. Think this is a good cheesecake recipe, but will try to get the monkfruit sweetner to use next time.

        1. You were right to cut the Pyure in half since it is twice as strong. When you bake it with Monkfruit make sure you get one of the brands like Lakanto that are blended with Erythritol and not the ‘Monkfruit in the Raw’ brand that is cut with Dextrose or something else.

          1. Does the lakanto monkfruit sweetner also have the botter aftertaste?

          2. Linda, no it does not. That is one of the reasons that I really like to use it when I bake. The monkfuit just has a neutral taste like sugar does.

        2. I use 3/4 cup and it came out perfect… used swerve brown sugar for the pecan crust … yumm

  4. will omitting the pecans make the pie too moist as we have nut allergies in our household?

    1. No, because they don’t really absorb any moisture as-is from the cheesecake. You will probably want to come up with some sort of nut-free crust as a replacement. I normally go with an almond flour crust, but obviously that wouldn’t work in your case either.

  5. Hi, can I substitute Xylotol or Stevia for the Monk sweetener, We can’t use it.


      1. Does stevia measure the same as monk fruit?

        1. Marni, that will depend on your brand/blend. The Lakanto Monkfruit Sweetener that I use measures the equivalent to sugar. Check the label on your stevia sweetener to compare how it measures to sugar. It’s usually listed on the labels. There are some brands of Stevia blends that DO NOT recommend baking with them (due to unpleasant aftertaste when baked) so be sure of that too before you make this.

  6. Where do you get the sweetener in this recipe?

    1. you can get the monkfruit sweetener at walmart.

      1. As long as you are not talking about that ‘Monkfruit in the Raw’ brand. That brand is full of chemicals.

  7. Wondering if I can omit crust ????

    1. Maybe….not sure how slices would come out though, but I bet it would still be edible.

      1. I was thinking of making it as a pudding and just spooning 10 servings to equal the pie servings. Will it be less carbs without the pecans? TY

        1. Pecans are 1 Net Carb per serving of nuts, and there’s nowhere close to a serving per slice. That would not shrink your carbs by much. The rest comes from Cream Cheese and Pumpkin. Pecans are about as low carb as a nut gets.

        2. If you do make it like a pudding, please email me and let me know how it turned out> πŸ™‚

  8. Can I use regular monkfruit sweetner in the crust? what is the difference between regular and golden, other than the price. LOL Want to try this weekend.

    1. Yes you can. The golden is just like a light brown sugar. Doesn’t alter the flavor much with as little as I use in the crust, just figured may as well since it pairs slightly better and I already have it on hand all the time. πŸ™‚

      1. You can also add maple extract to the classic monk fruit sweetener to approximate the golden monk fruit sweetener.

  9. Gonna try this one, but ingredients are omitted from list. In video it shows whipping cream and vanilla extract. These are not listed with the ingredients. How will this change the label for Carbs and sugars?

    1. Since the Whipping Cream does not store well, and I imagine that most people aren’t going to make it fresh every time that they have a slice, I decided to omit it. There are a small amount of carbs in Heavy Whipping Cream, just read the label to see how much yours has in it. It’s usually only a small amount since it whips up nice and fluffy, just don’t go to town on it without counting the carbs.

      1. what are the measurements for the heavy whipping cream and vanilla extract to make the topping? It’s in the oven now cooking. looking forward to trying it tomorrow

        1. Make in as small or big quantities as you care to use. But 1/3 Cup HWC and 1 Teaspoon Vanilla Extract is pretty good to whip up. You can also add sweetener to it if you want, but I would recommend liquid sweetener drops if you do add sweetener.

        2. I just looked at my heavy whipping cream, and it has 0 carbs.

          1. Technically there are small amounts of carbs in Heavy Whipping Cream, no matter the brand. But due to the quantity being on the borderline of rounding up or rounding down, some brands round up to 1 and some brands round down to zero.

  10. How much Swerve can be used in place of monkfruit sweetner?

    1. Swerve measures the same as sugar, and so does the Monkfruit that I use so they should swap out equally for each other. Word of caution though, I personally have not enjoyed the taste of Swerve after it is baked, but that is dependent on your own taste buds whether you will like that flavor of it or not.

  11. I am going to try this as a mug cup. My family may not like it, I want to try it first.

    1. I know some people who don’t like cheesecake or Pumpkin pie, and I just don’t get it. Those are basically my two favorite desserts, so I am biased πŸ™‚

  12. Has anyone tried making this in individual cupcakes size?

    1. I do! Literally in the over right now. It keeps my servings closer and they are slightly less carbs. It makes about 16 cupcakes though- not 12 so you may need 2 pans.

  13. Has anyone tried making this in individual cupcakes sizes?

    1. Jenn, I did it today. Used a different crust because the pecan crust is hard to spread out in a cupcake sheet and I couldn’t get the proportions right. Instead of pecans, I used macadamia nuts. They have a higher carb count per serving, but you’re not getting a whole serving in each slice. They grind into a finer crust, and they have a higher fat content than pecans.

      They came out delicious. Even my kids love them.

      1. I have never made a Macadamia Nut crust, that must have been good!

      2. When making the crust out of macadamia nuts, did you use the same ingredients listed for it?

      3. I’m using a mix of flaxseed ground flaxseed and almond flour for the crust. We shall see how it taste.

  14. My mix began to leak out of the springform pan. Still trying to work around this near disaster. Other options or ideas in dealing with this?

    1. Your springform pan must not be working properly, or was not lined up/clasped all the way. Assuming that you used the Parchment Paper on the bottom, make sure that there are no wads of if causing it to not close all the way.

    2. Wrap the outside of your springform pan with foil…

    3. I have found with making cheesecake and using a spring firm pan,, that nearly all recipes call for wrapping the bottom ring of the spring firm in foil ..mostly because most cheesecakes are baked in a water bath, so it mostly to prevent the water from seeping in, but it meatballs help it from leaking out

    4. Rachelle Marchbanks

      Had the same issue. But mine stopped dripping after about 5 min in the oven. Fingers crossed it comes out ok….

  15. Excellent. Easy to prepare and we loved it

    1. Glad that you guys liked it too Cheryl πŸ™‚

  16. Susan Johnston LeBlanc

    Thanks for the recipe, I will make it. Just a note though, your ingredients say 1/2 CAN pumpkin and the instructions says 1/2 CUP. The video cleared it up, but some may not watch the video. πŸ˜‰

    1. Susan, you had me worried. The ingredients do say 1/2 Cup in them. I had to check after you said something because that could have been an easy typo.

  17. Can I use all egg white vs eggs?

    1. I was wondering can I use pumpkin purΓ©e instead of pumpkin for this recipe???

      1. Maybe, the stuff that comes in the can is just labeled as Organic 100% Pure Pumpkin. I would say that it is already pureed.

  18. Could I put in the freezer for say an hour to speed up chilling time? I didn’t plan correctly. πŸ™

    1. Not advisable, as that will not make it chill evenly.

    2. As it turned out, my dinner got delayed a day so it worked out perfectly.

  19. Can I use agave liquid sweetener instead of golden monk fruit

    1. That might work for flavor, but that would not be on a low-carb of Keto recipe if you did that. Totally up to whatever eating style you adhere to πŸ™‚

  20. This recipe looks awesome and I’m excited to make it. Just wondering if in the crust I could put a whole egg in versus just the white. Is there a reason to leave the yolk out ? Or could I use the yolk in the cream cheese part? Was just curious about the crust though. πŸ™‚

    1. The egg white is used to bond the sweetener and the pecans into a crust, you could use the yolk in the cream cheese part of the cheesecake if you wish to put it to good use. If you put it in the crust it might make it too much like a pecan omelette.

  21. This is amazing!! By far my favorite recipe I have made so far. I did make whipped cream and added a little maple flavoring to it. I will be making this a lot I think because it is not that complicated. Great job!!

    1. Maple flavoring sounds like a great idea in the HWC πŸ™‚

  22. I am a little confused as to how you calculated your carbs. The Monk fruit sweetener just by it self as 4 g of carbs per teaspoon. Your recipe calls for one cup of Monk fruit sweetener, that would be equal to 48 teaspoons times 4 g per teaspoon. Can you explain this please ?

    1. The Monkfruit Sweetener has a ZERO on the Glycemic Index so all of it’s Carbs are negated. It does not translate to calories, and it does not translate to blood sugar. These Nutrition Label Makers don’t have a way of showing that.

      1. Thank you for explaining this. to me!

  23. I made this on the weekend and it was fantastic! Do you think I could substitute the pumpkin for banana and still have it come out good?

    1. It would taste alright, but there are a TON of sugars in a Banana.

  24. One question: I have noticed a little crunch to it, kind of like maybe crystalized sugar? in the filling. Anyone else have this issue? I did not use the same brand of monk fruit and used half monk fruit and half erythritol. Could this be why or did I just not blend it long enough? My husband and son liked it like that, but I think I would prefer it smoother.

    1. Could just be your sweetener blend. Sounding like maybe it re-crystalized on you?

  25. I made this recipe but cut the Monkfruit sweetener to 1/3 C and 1 Tbls. I served it to my family and co-workers who said it was the best dessert they have ever eaten! Thank you!!

    1. This cheesecake really does kick butt! When you aren’t feeling the festive pumpkin vibes you can always make my other Cheesecake recipe too πŸ˜‰

  26. Goofy question, but I have never made cheesecake. When do you remove it from the pan? I want to include this in my low carb Thanksgiving menu.

    1. You chill the cheesecake first for at least 4 hrs or overnight, then you can release the springform.

  27. Goofy question but I have never made cheesecake. When do you remove it from the pan? I want to include this on my low carb Thanksgiving menu.

  28. This has been the best cheesecake recipe I’ve tried…and it’s pumpkin ???? DOUBLE WIN!!!

  29. If I substitute stevia for monk fruit what would the ratio be? Stevia is much sweeter I am assuming. Would it change the flavour much?

  30. If I substitute stevia for monkfruit sweetener what would the ratio be? Stevia is much sweeter I am assuming. Would it change the flavour much?

    1. Look up the ratio of your sweetener to sugar. This monkfruit that I use is equal to sugar in its measurements.

  31. I don’t have a springform pan, can it be made in a regular pyrex pie pan or quiche pan? 9×9 pan?

    1. You would need to just be very careful when scooping it out if you don’t want it to come out a mess.

  32. Can I use splenda brown sugar & regular splenda ad my sweeteners?

  33. Can I use a different pan instead of the one mentioned? Thanks!!

    1. Springform pans are the easiest way to bake a cheesecake, but you can use other pie pans if you don’t mind getting it out of there.

  34. This recipe looks great! I freakin love pumpkin so I enjoy trying out new recipes, I’ll give this a go very soon. Maybe for my next cheat day

  35. What is Montfruit never heard of it???

  36. Couple of questions. I do my cheesecakes in the pressure cooker. they usually are for 20mins. Think it would work? Also, curious as to the hand mixer you have. I like it. thanks.

    1. I haven’t made a cheesecake in the pressure cooker before. I bet if it works for normal cheesecakes for you that it would work for this kind too.

      As far as the hand mixer, it doesn’t look like they make this model anymore, but here is the current version of it for sale still. It’s a Hamilton Beach:

  37. I need the pumpkin cheesecake tonight but mine cracked all along the top is there a reason why that would have happened did I do something wrong?

    1. Some people will bake cheesecakes in a water bath to keep it moist. Usually that will result when your outside and your inside cook at different rates, or when it is overcooked.

  38. My cheesecake is getting a white dusty, chalky look in the fridge. Thoughts?

    1. That’s the pumpkin puree. It happens with it sometimes. That will not alter the flavor though, and your cheesecake is still perfectly edible.

  39. Can you do this in an Instant Pot, like you do other cheese cakes?

    1. I would imagine so, but I have never used the instant pot to make a cheesecake yet.

  40. I plan on making this and i only have Erythritol and then lakanto Golden monkfruit on hand . Can i use the Golden monkfruit in the cheesecake?

    1. For some reason, when I have used the Golden Monkfruit in the cheesecake batter before the flavor just wasn’t quite right. It wasn’t bad, it just wasn’t as good as it is with the normal Lakanto. I would use the Erythritol in the Cheesecake Batter instead.

  41. I made this last night, and it was delicious. The only thing is I didn’t use parchment paper and my crust stuck to the pan. But I still say hats off for this recipe. I didn’t know to use parchment paper until I read people post, and that it stuck to the pan. Lol

    1. At least it didn’t affect the flavor πŸ˜‰

  42. When making the cupcake version, did you use cupcake liners or just put directly in the pan?

    1. In the oven right now in cupcake pan lined!
      I’ve done it before and it works. πŸ™‚

  43. Does it affect the recipe if you use salted roasted pecans?

    1. It would probably still taste good. Salty & Sweet are good combos.

  44. Can I use all classic monk fruit, instead of the 2 Tbs of the golden monk fruit

    1. You could. The Golden version just has a light brown sugar flavor, but it’s not a night and day difference in this recipe.

  45. Hi there, going to make this for Thanksgiving, never tried it before and I’ve never used a springform pan before. I’m not much of a baker. So, just put a circle cut out of parchment paper down first then the crust on top of that, bake, grease sides of pan and put in batter and bake again? Is that basically the jist of it? Haha kinda nervous. I want it to be perfect… thanks for the help ladies. Love to all you keto dieters on here, stay strong on Turkey day xo

    1. Yes, just be sure to make it the day before you want to eat it because after you bake it you do need to let it cool off and then set in the refrigerator until it firms up (usually 6 or more hours)

  46. This was incredible. I used Swerve (same measurements) and it turned out delicious. I was expecting a “cheesecake” – this was not that. It was more of a cheesecakey-pie but still off the charts. I found the monkfruit sweeteners and am going to try that for Thanksgiving. Thanks so much for sharing this recipe!

    1. Peggy, glad to hear that you enjoyed it! πŸ™‚

  47. Could you use MAPLE SYRUP instead of sugar or monk fruit to sweeten? Do you think the liquid would make a difference in baking?

  48. I only have one springform pan and it is already in use. Would it be possible to maybe spread the crust up the sides of a regular pie pan and bake this in it?

    1. You can do that Ruth, you’ll probably just have to serve it from that pan with a pie tool.

  49. I made this a few months ago, just to try, and it was a hit. We loved it! Making it tonight for a Thanksgiving dessert.

    1. Making it for the first time for thanksgiving – glad so many people have liked it- looks yummy coming out of the oven!!

  50. How does Monkfruit sweetner compare to coconut sugar?

    1. Monkfruit does not have calories or an effect on blood sugar, so it is more friendly to the ketogenic diets than coconut sugar in those regards.

  51. Why did the printer version come out missing complete steps that included on the internet page?! Please fix!

  52. Made it last night and it came out delicious! I am a terrible baker and I managed to make it, thank you!

  53. Can I omit monk fruit/sweetner altogether in this recipe?

  54. Love all the keto friendly recipes keep them coming. What type of mixer do you use? Thank you

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