This low carb keto pumpkin cheesecake is a sugar-free and gluten-free dessert that you should make this fall. It's a delicious and easy-to-make sweet treat that you can have on a low carb diet. I'm sure that this pumpkin cheesecake will become one of your favorite sweet keto recipes to make during Thanksgiving!
Preheat the oven to 325F (163C) and prepare an 8-inch (20cm) springform by lining the bottom and the sides of the pan with parchment paper.
In a mixing bowl, combine all dry crust ingredients, then add the butter and mix well until reaching a crumbly consistency. Place the crust mixture into the springform pan and press into the bottom using your hands, spoon, or the back of a cup. Bake for 10-12 minutes or until browned on the sides. When done, remove from the oven and let it cool down. Keep the oven preheated to 325F (163C).
Meanwhile, in another mixing bowl, beat the cream cheese with sweeteners using a hand mixer until very soft, smooth, and with no clumps. Then, add the sour cream and pumpkin puree (well-drained) and mix with the same mixer until fully incorporated and a homogenous color. Then, add the pumpkin spice, a pinch of salt, vanilla extract, and lemon juice and mix well again. Lastly, add the eggs one at a time and mix on a medium-low speed until just fully incorporated.
Pour the filling on top of the crust. Tap the pan on the worktop to even out the filling and force air bubbles out.
Bake for 40-60 mins or until just slightly jiggly in the center and slightly golden on the surface. Then, turn off the oven, crack the door open, and let the cheesecake cool down slowly inside for 1-2 hours.
Next, remove from the oven and let it cool to room temperature before covering with a plastic wrap and refrigerating for at least 4 hours or overnight.
When done, remove from the fridge and release it from the springform pan. Pour the caramel sauce on top of the cheesecake and serve!