Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Keto Pumpkin Cheesecake with Almond Pecan Crust 4.6 (9) 8 Reviews 2 Photos This keto pumpkin cheesecake has a nutty almond-pecan crust. It's a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess! Submitted by DRJILL2 Updated on June 10, 2022 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 55 mins Additional Time: 4 hrs 40 mins Total Time: 5 hrs 45 mins Servings: 16 Yield: 1 9-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Crust: 1 cup almonds 1 cup pecans 2 (1 gram) packets granular sucralose sweetener (such as Splenda®) 3 tablespoons butter, melted Filling: 3 (8 ounce) packages low-fat cream cheese, at room temperature ⅔ cup granular sucralose sweetener (such as Splenda®) 1 (15 ounce) can pumpkin puree 1 teaspoon vanilla extract 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon salt 3 eggs Directions Preheat the oven to 350 degrees F (175 degrees C). Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan. Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes. Blend cream cheese and 2/3 cup sweetener in a food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add eggs one at a time, mixing thoroughly after each addition. Pour filling into prepared crust. Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake; cover, and refrigerate for at least 4 hours. I Made It Print Nutrition Facts (per serving) 245 Calories 21g Fat 9g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 245 % Daily Value * Total Fat 21g 26% Saturated Fat 7g 36% Cholesterol 65mg 22% Sodium 255mg 11% Total Carbohydrate 9g 3% Dietary Fiber 3g 9% Total Sugars 2g Protein 9g 17% Vitamin C 1mg 1% Calcium 89mg 7% Iron 2mg 10% Potassium 236mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.