Keto Pumpkin Basque Burnt Cheesecake

Looking to serve something a little extra special this fall? This Keto Pumpkin Basque Burnt Cheesecake is a showstopper with its rich flavor and signature caramelized top.

It captures all the cozy warmth of pumpkin spice, but without the sugar or high-carb ingredients. With its beautifully rustic appearance, this crustless and grain-free cheesecake is a perfect fit for your Thanksgiving table-or any autumn gathering.

And if you love this one, don't miss our collection of Keto Cheesecakes for more delicious variations, including our classic Keto Basque Cheesecake.

Why You'll Love This Recipe

• Perfect for Fall - With warm pumpkin spice and creamy texture, it's the ultimate autumn dessert without the sugar overload.
• Low-Carb & Keto-Friendly - Completely grain-free, crustless, and sweetened with a sugar substitute, making it ideal for those following a keto or low-carb lifestyle.
• No Fuss, Big Flavor - The rustic, burnt top creates its own rich depth of flavor, so there's no need for frosting, toppings, or a crust.
• Elegant Yet Easy - Despite its dramatic appearance, this cheesecake is surprisingly simple to make and doesn't require a water bath.
• Make-Ahead Friendly - It needs to chill to set, so it's perfect for prepping a day ahead for holidays, gatherings, or meal prep.

Ingredients Needed

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Note the full printable recipe card is at the bottom of the page.

• Full-fat cream cheese - This is the creamy base that gives the cheesecake its rich, dense texture and signature tang. Room temperature cream cheese ensures a smooth, lump-free batter.
• Sugar substitute - Adds sweetness without the carbs. A keto-friendly sweetener like erythritol, monk fruit, or allulose adds sweetness without the carbs.
• Eggs - Help bind the batter while contributing to the rise and structure during baking. Room temperature eggs blend better and create a smoother texture.
• Vanilla - Brings depth and brightness to the flavor.
• Sea salt - Just a pinch heightens all the flavors, balancing the sweetness and spice.
• Full-fat sour cream - Adds richness and a subtle tang, making the cheesecake extra velvety and soft.
• Pumpkin puree - Brings moisture, color, and that unmistakable autumn flavor. Make sure it's plain pumpkin, not pie filling.
• Pumpkin pie spice - A blend of warm spices that ties everything together. Think cinnamon, nutmeg, ginger, and cloves-classic fall vibes.

How To Make A Pumpkin Keto Basque Cheesecake

Start by bringing the cream cheese and eggs to room temperature-this step is key for a smooth, even batter. Give them at least an hour out of the fridge before you begin.

While waiting, preheat your oven to 410°F (210°C), and line a 9-inch springform or round baking pan with parchment paper. Let the paper hang over the edges so you can lift the cake out easily after baking.

In a large mixing bowl or stand mixer, beat the softened cream cheese with your chosen sugar substitute on high speed. The goal here is to get everything nicely whipped and uniform.

Once that's smooth, lower the speed and begin adding the eggs, one at a time. Pause a couple of times to scrape down the sides of the bowl to ensure everything is incorporated evenly.

Now it's time to add the vanilla extract, sea salt, sour cream, pumpkin puree, and pumpkin pie spice.

Mix everything together until the batter is smooth and creamy with no streaks-don't forget to scrape the bowl again a few times as you go.

Pour the finished batter into your prepared pan and smooth the top. Place it on the center rack of your oven and bake for about 35 to 40 minutes.

The cheesecake will puff up significantly and develop a deep golden brown, slightly scorched top. This is exactly what you want. If it hasn't browned enough by the end of baking time, give it a few more minutes, keeping a close eye on it.

When the cheesecake has a beautiful burnt top and the center still looks a little jiggly, turn off the oven and let it cool on the counter.

Don't rush this step. After an hour or so, move it to the fridge and let it chill fully. For best results, refrigerate it overnight to set completely.

Once chilled, the cheesecake will firm up and be ready to slice. Keep it in the parchment paper until you're ready to serve, which helps it hold its shape.

Store leftovers in the refrigerator for up to five days, or freeze portions for up to a month (two at most) for a future treat.

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