Keto Thanksgiving Dessert: Pumpkin Cheesecake

It’s official: we have exactly 22 days until Thanksgiving. That’s it. 3 weeks. I don’t know about you, but I feel a little panic setting in. I’m barely settled from the big move and our first party at the new place, and now I’m putting together the menu for the big day.

Luckily, this isn’t my first go-round with keto holiday meals. I’m on my third year and know I’ve got lots of meal options, especially with my keto cookbook to refer to. I’ve got everything covered: appetizers, sides, main dishes and desserts. 

It seems like I could serve pretty much anything for the main course as long as I go big for the dessert bar. One of the biggest hits at Chez Parker is my Pumpkin Cheesecake. 

This is a fantastic swap for the traditional pumpkin pie. It’s easy and probably the best pumpkin cheesecake, keto or otherwise, I’ve ever had.

I promise, it does not disappoint. Your crew will be begging you to make it well before next Thanksgiving.

Pumpkin Cheesecake

Crust Ingredients

  • 2  cups pecans (crushed finely in a food processor)
  • 2 eggs
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • ⅛ tsp salt
  • 2 tbsp + 1 tsp Swerve sweetener

Crust Instructions

Heat oven to 375.

In a food processor, mix all ingredients.

In a 9x13 greased baking dish, spread out the mixture. You’ll need to use your hands to make it even.

Bake for 10-13 minutes.

Remove from oven and add filling.

Filling Ingredients

  • 2 cups of pumpkin puree (you can used canned as long as it is organic pumpkin - not pie filling)
  • 4 eggs
  • 2 ½ boxes of cream cheese (20 ounces)
  • 1 ¾ tsp vanilla
  • 1 ¾ tsp pumpkin pie spice
  • ½ cup Swerve sweetener

Filling Instructions

You can use the same food processor you just used for the crust after you rinse it out.

Add all the ingredients and mix thoroughly.

After adding the filling to the pan, put back into the oven and bake for another 45 minutes.

You’ll want to let it cool and then refrigerate it for at least an hour.

Whipped Cream Ingredients

  • ½ pint of heavy whipping cream
  • 1 tsp vanilla
  • 3-5 tbsp of Swerve sweetener

Whipped Cream Instructions

I always suggest starting with less sweetener, you can always add more as you go.

Using a hand mixer, beat on "High" until mixture becomes stiff (not too stiff, otherwise it could be borderline butter).

Be generous when you top the cheesecake. You might’ve just found your new favorite holiday dessert!

If you’re looking for more holiday desserts and meals, be sure to keep up with my blog. I post recipes every other Wednesday and will be giving you a bunch of ideas to help get you through the next 2 months... all while staying keto.