Baked Pumpkin Cheesecake for the Toaster Oven

You don't have to give up your favorite foods if you follow the keto diet. The easy pumpkin cheesecake becomes keto-friendly with a few tweaks and a gluten-free crust! This cheesecake will satisfy all of your desires. However, pumpkin is higher in carbs, so cut it into smaller slices to stay on track with the amazing keto recipes! It's worth every bite. 


The ingredients for baked pumpkin cheesecake are as under:
  • Coconut flour – quarter cup
  • Almond flour – 6 cups
  • Cinamon – half teaspoonful
  • Granulated swerve – 2 tablespoonful
  • Melted butter – 7 tablespoonful
  • Kosher salt – quarter teaspoonful


Following are the ingredients for pumpkin cheesecake filling:
  • Softened cream cheese (8 ounce) – 4 blocks
  • Pumpkin puree – 1 cup
  • Large eggs – 3
  • Brown sugar swerve – half cup
  • Cinamon – 1 teaspoonful
  • Pure vanilla extract - 1 teaspoonful
  • Kosher Salt – quarter teaspoonful
  • Ground ginger – Half teaspoonful
  • Whipped cream and chopped toasted pecans as a finishing touch


  • Preheat the oven to 350 degrees Fahrenheit. Blend coconut and almond flour, cinnamon, Swerve, and salt in a medium mixing bowl. Shake the melted butter until the respective ingredients are nicely mixed. In an 8" springform pan, flatten the crust into an equal layer that extends a bit up the sides. Bake for 10 to 15 minutes or until it turns slightly brown.
  • Preheat the oven to 325°F. Beat the cream cheese and Swerve in a large mixing bowl until the mix gets light and fluffy. Whisk the pumpkin purée until no lumps exist. Add the eggs one at a time, beating thoroughly after each addition. Combine the cinnamon, vanilla, salt, and ginger in a mixing bowl. With the help of an offset spatula, smooth the butter on top of the crust.
  • Wrap aluminum foil around the bottom of the pan and place it in a big roasting pan. Pour sufficient boiling water into the baking pan to fill it halfway.
  • Bake for 1 hour, or until the middle of the cheesecake slightly vibrates. Turn off the heat, keep the oven door open, and leave the cheesecake to cool for a minimum of 1 hour in the oven.
  • Remove the foil from the cheesecake and chill it for at least 5 hours.
  • Garnish with caramelized pecans and a spoonful of whipped cream.
You can also make vegan pumpkin cheesecake. The only difference is the absence of eggs. It’s a good diet for veggies who want to enjoy the same taste and aroma.

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