This keto pumpkin cranberry curd cheesecake combines the flavors of pumpkin and cranberry for a delicious low-carb dessert that is perfect during the holiday season.
The tart cranberries in the sweet cranberry curd topping pair beautifully with the velvety, smooth pumpkin cheesecake. It’s like having two keto desserts in one!
During this time of year, I want to share a holiday dessert with my loved one that features seasonal favorites.
The first time I shared this low-carb dessert with my loved ones, they were thrilled and kept coming back for more.
It’s not the first time I’ve combined the flavor profiles of cranberries and pumpkin in my keto recipes. It’s something I’ve done for years, even before I embraced a keto diet.
In fact, you should visit our entire collection of keto pumpkin recipes for more delicious options.
A slice clocks in at 5.6 net carbs per serving, making it a fraction compared to a traditional cranberry curd pumpkin cheesecake, which can have up to 42 net carbs per slice.
Packed with pumpkin spice flavors, this sugar-free pumpkin cheesecake with a cranberry twist will make it easy to stay on track during the holidays.
Following a low-carb diet shouldn’t be extra challenging during the holiday season with a little planning.
Keto Cranberry Curd Pumpkin Cheesecake
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The following is the list of ingredients needed: Note that the full printable recipe card, including the nutritional information, is at the bottom of the page.
Keto Cheesecake Crust
Keto Pumpkin Cheesecake Filling
- Pumpkin puree
- Softened full-fat cream cheese
- Eggs, room temperature
- Granulated sugar substitute
- Cinnamon powder
- Ginger powder
- Nutmeg powder
- Clove powder
- Vanilla extract
- Orange extract
Sugar-Free Cranberry Curd Topping
- Fresh cranberries or frozen cranberries that have been thawed
- Granulated sugar substitute
- Egg yolks, room temperature
- Unsalted butter, cut into slices
How To Make A Keto Cranberry Curd Pumpkin Cheesecake
The following are the basic steps to making this recipe: Remember that the full recipe card is at the bottom of this post.
Gluten-Free Almond Crust
To prepare the almond crust mixture, begin by preheating your oven to 350 degrees. Then, in a large mixing bowl, combine the melted butter, almond flour, sugar substitute, cinnamon powder, and salt.
Mix until the ingredients are fully incorporated and a dough-like consistency is formed.
Next, press the almond flour mixture into a 9-inch springform pan (with a removable bottom). Use your hands or a flat-bottomed glass to press the mixture firmly and evenly into the bottom of the pan.
Make sure the edges are slightly raised to contain the pumpkin cheesecake filling.
Bake the crust in the oven for 7–12 minutes until lightly golden brown. Once done, remove the crust from the oven and set it aside to cool.
The prepared crust can be made ahead of time and stored in an airtight container in the refrigerator for up to two days, wrapped with cling wrap.
Keto-Friendly Pumpkin Cheesecake Filling
To make the pumpkin cheesecake filling, I first combined the pumpkin puree, softened cream cheese, and granulated sugar substitute in a large mixing bowl.
I used an electric mixer to blend the ingredients until they were well combined and smooth.
Next, I added the room-temperature eggs one at a time and the spices, including cinnamon, ginger, nutmeg, clove, vanilla extract, and orange extract.
I continued to mix the ingredients until they were fully incorporated. I then poured the cheesecake batter into the cooled almond crust.
To ensure even baking, I prepared a bain-marie by wrapping the cheesecake pan tightly in heavy-duty aluminum foil and placing it in a large roasting pan.
Carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
I then baked the cheesecake for 45–50 minutes until it was set but still slightly jiggly in the center.
The bain-marie method helped to ensure that the cheesecake was cooked evenly and had a smooth texture without any cracks on the surface.
The water bath creates a gentle, moist heat that prevents the cheesecake from drying out or overcooking.
Once the cheesecake is done, remove it from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set and chill.
While the cheesecake is chilling, you’ll make the sugar-free cranberry curd topping.
After the cheesecake and topping are ready, add the cranberry curd to the top of the pumpkin cheesecake and serve.
Making the Sugar-Free Cranberry Curd Topping
To make the sugar-free cranberry curd topping for the keto pumpkin cranberry curd cheesecake, you will need fresh cranberries or thawed cranberries, water, granulated sugar substitute, egg yolks, unsalted butter, cut into slices, and a pinch of salt.
First, add the cranberries and water to a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries start to pop and the mixture thickens. This should take about 10–15 minutes.
Next, strain the cranberry mixture (cranberry puree) through a fine-mesh strainer, pushing the mixture through with a spatula or spoon.
Return the strained mixture to the saucepan and add the sugar substitute, egg yolks, butter, and salt.
Cook the mixture over low heat in a medium saucepan, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10–15 minutes. Be sure to keep stirring the mixture to prevent the curd from burning.
Once the mixture has thickened, remove it from the heat and let it cool to room temperature. Then, pour the cranberry curd over the cooled pumpkin cheesecake.
Spread the curd evenly over the top of the cheesecake. I refrigerate the finished cheesecake under a dome glass container so that the cranberry curd is not disrupted before serving.
Finally, refrigerate the cheesecake until it is set, which should take about 2–3 hours. Once the cheesecake has been set, it is ready to serve.
Best Sugar-Free Sweetener Options
As far as which sugar substitute to use for this sugar-free pumpkin cranberry curd cheesecake, I have a few recommendations.
Lakanto Monk Fruit Classic is their white version, and it’s my go-to option whenever a recipe calls for granulated white.
It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar. The brand Swerve, which is an erythritol blend, also makes a great white granulated sugar substitute.
You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.
Note that if this is your choice, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
I sure hope you will give this pumpkin cranberry curd keto cheesecake a try.
If you are a fan of recipes that feature curd, I have a keto lemon curd cheesecake, a keto lemon curd pie, a keto lemon curd blueberry cheesecake, a keto strawberry lemon fool, and even a sugar-free raspberry curd you should also try.
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Keto Almond Crust
- 2 1/2 cups almond flour
- 2/3 cup of melted unsalted butter
- ½ teaspoon of salt
- 1/4 teaspoon of cinnamon powder
- 2 tablespoons of granulated sugar substitute
Keto Pumpkin Cheesecake Filling
- 1 can of pumpkin puree (7.5 ounces)
- 24 ounces (3 blocks) of softened full-fat cream cheese
- 3 eggs, room temperature
- 1 1/2 cups of granulated sugar substitute
- 3 teaspoons of cinnamon powder
- 2 teaspoons of ginger powder
- 2 teaspoons of nutmeg powder
- 1/4 teaspoon of clove powder
- 2 teaspoons of vanilla extract
- 1 teaspoon of orange extract
Sugar-Free Cranberry Curd Topping
- 12 ounces of fresh cranberries, or thawed cranberries
- 3/4 cup of water
- ¾ cup of granulated sugar substitute
- 5 egg yolks, room temperature
- 1/3 cup unsalted butter, cut into slices
- 1/8 teaspoon of salt
- In a large mixing bowl, combine well the melted butter, almond flour, sugar substitute, cinnamon powder, and salt.
- Press the almond flour mixture into a 9-inch springform pan. Bake crust for 7-12 minutes in a 350-degree oven until golden brown. Set aside.
- The prepared crust can be made ahead of time and stored in the refrigerator for up to two days, wrapped with cling wrap.
Pumpkin Cheesecake Filling
- In a large mixing bowl, combine the pumpkin puree, softened cream cheese, and sugar substitute with an electric mixer until well blended.
- Next, add the eggs one at a time and the spices.
- Lightly grease the sides of the springform pan with the baked almond crust.
- Pour the cheesecake batter into the cooled almond crust.
- Preheat your oven to 325 degrees.
- Securely wrap the cheesecake pan with two large pieces of heavy-duty aluminum foil. To do so, I lay one piece of aluminum foil vertically and then stack another horizontally. I then bring the foil up the pan's sides, ensuring the bottom and sides are tightly wrapped in foil. This is in preparation for the bain-marie.
- Place your springform pan in a large roasting pan that is large enough to accommodate the pan without touching the sides.
- Next, carefully pour boiling water into the roasting pan until the water reaches halfway up the sides of the springform pan.
- Bake your cheesecake for 45-50 minutes until the cheesecake is set around the edges, yet the center diameter (about 2 inches) of your cheesecake can still jiggle when you move your pan slightly.
- Do not overbake your cheesecake. It will continue to set as it cools.
- After baking the cheesecake, allow it to cool in the oven for one hour with the oven door slightly ajar.
- Then, place your cheesecake on a cooling rack and let it cool on the kitchen counter for at least 60 minutes. The cheesecake must be completely cool before storing it in the refrigerator.
- Once your cheesecake has been allowed to cool on the kitchen counter, Run a knife around the springform pan and release the pumpkin cheesecake.
Sugar-Free Cranberry Curd
- In a small saucepan, combine the fresh cranberries and water and cook over medium heat until the cranberries pop and the sauce bubbles.
- Next, in a medium-sized bowl, pass the cranberry puree through a strainer, pressing with a spoon. Then, transfer all the puree back into the saucepan and allow the mixture to cool for about 15 minutes.
- Then, whisk the egg yolks and sugar substitute in a separate bowl until a light yellow.
- Add this egg mixture to the cranberry puree in the saucepan and continue to whisk until creamy and well incorporated.
- Next, place it over medium-low heat and continue to whisk until the curd thickens and coats the back of a wooden spoon for about 7 minutes.
- Remove the pan from the heat, and stir in the butter, one slice at a time. Stain the cranberry curd into a small bowl, cover the surface with cling wrap, and refrigerate for an hour. It's essential to allow the plastic wrap to touch the surface of the curd to prevent a film from forming.
Storing The Cheesecake
- I recommend you store the cheesecake without the curd topping in the refrigerator, covered with plastic wrap, for at least 12 hours and up to 36 hours before serving. Once the pumpkin cheesecake has thoroughly cooled, you can spread the cranberry curd over the cheesecake. I refrigerate the finished cheesecake under a dome glass container so the cranberry curd is not disrupted before serving.
- You can store your cheesecake in the refrigerator for up to 5 days. If you are wondering if you can freeze this cheesecake, you can.
- The cheesecake can be cut into single-servings or frozen whole. Wrap it well in cling wrap, then foil. Freeze up to 1 month for best flavor, up to 2 months max.
- Thaw your cheesecake in the refrigerator or kitchen counter.
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 33gSaturated Fat: 12gCholesterol: 150mgSodium: 150mgCarbohydrates: 7.3gNet Carbohydrates: 5.6gFiber: 1.7gProtein: 7g