Keto Pumpkin Orange Cheesecake 

Pumpkin Orange Cheesecake

Yield: 14 slices
Serving size: 1 slice


Pumpkin Pie Filling

  • 24 oz (3 8-oz bars) cream cheese, softened
  • ¾ cup unsweetened pumpkin puree
  • ½ cup plain whole milk Greek yogurt
  • ½ cup Monksweet or equivalent granular sweetener
  • 3 large eggs 
  • 2 tsp pumpkin spice
  • 1 tsp cinnamon
  • ¼ cup fresh orange zest (or 1 tsp orange extract)

Suggested Toppings


Pie Crust

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Line the bottom of a 9-inch springform pan and prepare the pie crust according to the recipe (Note: crust can be prepared in advance).

Cheesecake Filling

  1. In a large mixing bowl, use an electric or hand mixer to blend together the cheesecake filling ingredients until smooth.
  2. Use a spatula to pour the filling onto the prepared and cooled crust in the springform pan.
  3. Note: If your springform and the bottom pan do not create a perfect seal, place the cheesecake on a sheet pan with a shallow outer rim prior to placing in the oven. 
  4. Bake for 55 to 60 minutes, covering with foil after 30 minutes, or until top is lightly browned and filling is mostly firm, but still slightly ‘jiggly’ in the center.
  5. Turn the oven off but leave the cheesecake in the oven with the oven door slightly ajar for an additional 10 minutes.
  6. Refrigerate cheesecake for a minimum of 4 hours (or overnight) before adding toppings and/or serving.

Pumpkin Orange Cheesecake - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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