Keto Layered Pumpkin Cheesecake with a Cookie Crust

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This keto 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.

Layered Pumpkin Cheesecake Pinterest

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.

Related: Learn how I won my family over in the keto lifestyle.

Layered Pumpkin Cheesecake Ingredients In Bowl

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.

Layered Pumpkin Cheesecake Cookie Crust In Pan

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.

Layered Pumpkin Cheesecake Cake Mix

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.

Layered Pumpkin Cheesecake Ready To Bake

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)

Layered Pumpkin Cheesecake Baked
Layered Pumpkin Cheesecake Cooling Rack

More Keto-Approved Pumpkin Recipes from Healthy Ambitions

Pumpkin Cheesecake Thumbprint Cookies

Dark Chocolate Pumpkin Cheesecake Brownies

Pumpkin Pie Ice Cream

Pumpkin Pie

Keto-Approved Layered Pumpkin Cheesecake with a Cookie Crust

Keto Layered Pumpkin Cheesecake with a Cookie Crust

Yield: 16
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This keto-approved, layered pumpkin cheesecake with a cookie crust combines the best of three worlds! Cheesecake, Pumpkin Pie, and Cookies!

Ingredients

For the Cookie Crust:

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

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine all of cookie crust ingredients in a medium-sized bowl and mix together with an electric hand mixer until dough forms.
  3. Press the cookie crust into the springform pan and partially up the sides. Set aside.
  4. In another large bowl, beat the cream cheese and swerve together until creamy.
  5. Add the eggs in one at a time, beating the mixture after each egg.
  6. Transfer about half of the mixture of the cookie crust, spreading it evenly. This is the cheesecake layer.
  7. Combine the pumpkin puree and pumpkin pie spice with the remaining cheesecake mixture and beat until smooth.
  8. Carefully spread the pumpkin cheesecake mixture on top of the other cheesecake layer.
  9. Bake at 350 degrees F until set, about 50 minutes. Oven times may vary, but the middle should have minimal jiggy once done.
  10. Remove from the oven and let cool completely before transferring the refrigerator for at least 3 hours. It is best when left in the refrigerator overnight.
  11. Serve on its 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

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17 Comments

  1. Hi, what other flour can be used for this recipe? My daughter is allergic to almonds and this looks yummy to make for thanksgiving.

    1. Hey Millie. I haven’t tested any other flours, and coconut flour definitely won’t work because it’s not a 1:1 conversion. Walnut flour “may” work, but it’s untested.

  2. My recipe plugin is glitching, and I’ve opened a support ticket. Fro now, here are the correct amounts for the ingredients.

    !For the Cookie Crust:
    6 tablespoons butter, softened
    2 cups [almond flour|https://amzn.to/2A8Pkrf]
    1/3 cup pumpkin puree
    1 large egg
    3/4 cup [granulated Swerve|https://amzn.to/34tHGpo]
    1/2 teaspoon baking powder
    2 tsp pumpkin pie spice
    1/4 tsp salt

    !For the filling, divided:
    24 ounces cream cheese, softened to room temperature
    1 cups [powdered swerve|https://amzn.to/34tHGpo]
    3 large eggs room temperature
    6 ounces pumpkin puree
    1 teaspoon pumpkin pie spice

      1. Awesome!! The plugin developers got it fixed too…whew! I may have panicked a bit yesterday because this wasn’t the only recipe that glitched yesterday, lol. Enjoy!

    1. I made this for Thanksgiving and it was SO good! Do you have any plain cheesecake recipes with a similar crust? I really liked the way the crust was thick and went up the sides

  3. How many packages of cream cheese are required for this recipe? Also how much pumpkin purée? The amounts listed are a bit confusing.

    1. My recipe plugin is glitching, and I’ve opened a support ticket. Fro now, here are the correct amounts for the ingredients.

      !For the Cookie Crust:
      6 tablespoons butter, softened
      2 cups [almond flour|https://amzn.to/2A8Pkrf]
      1/3 cup pumpkin puree
      1 large egg
      3/4 cup [granulated Swerve|https://amzn.to/34tHGpo]
      1/2 teaspoon baking powder
      2 tsp pumpkin pie spice
      1/4 tsp salt

      !For the filling, divided:
      24 ounces cream cheese, softened to room temperature
      1 cups [powdered swerve|https://amzn.to/34tHGpo]
      3 large eggs room temperature
      6 ounces pumpkin puree
      1 teaspoon pumpkin pie spice

    1. My recipe plugin is glitching, and I’ve opened a support ticket. Fro now, here are the correct amounts for the ingredients.

      !For the Cookie Crust:
      6 tablespoons butter, softened
      2 cups [almond flour|https://amzn.to/2A8Pkrf]
      1/3 cup pumpkin puree
      1 large egg
      3/4 cup [granulated Swerve|https://amzn.to/34tHGpo]
      1/2 teaspoon baking powder
      2 tsp pumpkin pie spice
      1/4 tsp salt

      !For the filling, divided:
      24 ounces cream cheese, softened to room temperature
      1 cups [powdered swerve|https://amzn.to/34tHGpo]
      3 large eggs room temperature
      6 ounces pumpkin puree
      1 teaspoon pumpkin pie spice

  4. I use MyFitnessPal to help log my calories and keep myself on track. I imported your recipe and it came out to 22g of net carbs per slice. I went back and looked to make sure the measurements were the same and it looks like we use e same ingredients (Swerve, nature eats). I am not sure why mine is saying it is so high in carbs?

    1. Hey Beth. The import feature on MyFitnessPal is notoriously incorrect. I just tried the import function myself, and it chose real sugar over swerve, which may be where you are seeing the carb discrepancy. It also pulled bad info on the almond flour over. For the most accurate numbers, it’s best to plug in the ingredients manually with the brands you use. Also note, that I do not count the sugar alcohols as carbs in my recipes. Hope this clears things up! 🙂

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