This keto-approved, layered pumpkin cheesecake with a cookie crust combines the best of three worlds! Cheesecake, Pumpkin Pie, and Cookies!
After my recipe for Keto Pumpkin Cheesecake Thumbprint Cookies turned out to be wildly popular (2K shares in the first week!!), my husband suggested modifying the recipe and transforming it into a cheesecake.
The man is a kitchen genius when it comes to food creation ideas, and I often question why he isn’t the food blogger instead of me. But I think he’s perfectly happy being the Idea Man and official recipe taster.
With ingredients in hand and a newly purchased springform pan, it was time to bring my husband’s idea to fruition.
For the cookie crust, combine all the ingredients into a large bowl and beat with an electric hand mixer until smooth.
Press the cookie dough crust into the bottom of the springform pan and up the sides. The dough is pretty sticky, so I recommend using parchment paper to help flatten out the dough. Once this is done, set aside to prepare the cheesecake layers.
**Update: Next time I make this, I plan to make the cookie layer flat, instead of coming up the sides. I believe it will make for a prettier finished product.
Beat together the cream cheese and powdered Swerve until smooth. Then add in one egg at a time, beating until smooth between each egg.
Transfer about half of the cheesecake mix to the cookie dough crust, spreading evenly.
Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake mix and beat until fully incorporated.
Carefully spread the pumpkin cheesecake mixture over the other cheesecake layer.
Bake at 350 degrees F for 50-70 minutes, until set and the middle barely jiggles. Allow the layered pumpkin cheesecake to cool completely on the counter before transferring to the refrigerator for a minimum of 3 hours. (It’s even better when it sits in the refrigerator overnight)
More Keto-Approved Pumpkin Recipes from Healthy Ambitions
For the Cookie Crust:
- 6 tablespoons butter, softened
- 2 cups almond flour
- 1/3 cup pumpkin puree
- 1 large egg
- 3/4 cup granulated Swerve
- 1/2 teaspoon baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
For the filling, divided:
- 24 oz cream cheese
- 1 cups powdered swerve
- 3 large eggs room temperature
- 6 oz pumpkin puree
- 1 teaspoon pumpkin pie spice
- Preheat the oven to 350 degrees F.
- Combine all of cookie crust ingredients in a medium-sized bowl and mix together with an electric hand mixer until dough forms.
- Press the cookie crust into the springform pan and partially up the sides. Set aside.
- In another large bowl, beat the cream cheese and swerve together until creamy.
- Add the eggs in one at a time, beating the mixture after each egg.
- Transfer about half of the mixture of the cookie crust, spreading it evenly. This is the cheesecake layer.
- Combine the pumpkin puree and pumpkin pie spice with the remaining cheesecake mixture and beat until smooth.
- Carefully spread the pumpkin cheesecake mixture on top of the other cheesecake layer.
- Bake at 350 degrees F until set, about 50 minutes. Oven times may vary, but the middle should have minimal jiggy once done.
- Remove from the oven and let cool completely before transferring the refigerator for at least 3 hours. It is best when left in the refrigerator over night.
- Serve on it's own or with a dollop of sugar-free whipped cream.
Nutrition Information:Serving Size: 1 slice
Amount Per Serving: Calories: 289.94Total Fat: 27.15gSaturated Fat: 11.86gSodium: 210.57mgCarbohydrates: 6.02gFiber: 1.95gSugar: 2.44gProtein: 7.46g