Nothing says fall like this keto pumpkin air fryer cheesecake. You only need a few simple ingredients and the air fryer creates a delicious and creamy sugar free dessert. It’s perfect if you’re on a low carb diet but have to make something sweet for everyone. One piece has just 3.4g net carbs.
You might also like this keto chocolate chip cheesecake in the air fryer!
It’s pumpkin season and I was looking for another low carb dessert I could make in the air fryer so I came up with this keto pumpkin air fryer cheesecake recipe. My son loved it as did I. I ended up freezing pieces because it’s very rich and I didn’t want to eat too much at once!
This sugar free pumpkin cheesecake is full of spice and is very creamy. When making in an air fryer it takes much less baking time so if you make it at lunch time you can eat it at dinner and most of that time is spent in the refrigerator.
It’s also easy because it doesn’t have a crust so you don’t need almond flour or coconut flour. No notes involved at all. It’s just pure creamy cake. If you need a keto fall dessert for Thanksgiving or Christmas or just love cheesecake, give this one a try!
More keto air fryer cheesecake recipes to try.
If you are a fan of cheesecake on a keto diet try these 3 other flavors – brownie batter, berry or chocolate chip cheesecake recipes you can make in the air fryer.
Or if you want an even easier keto dessert try one of these easy keto no bake cheesecake options they are always popular recipes. They use added heavy cream for a fluffy texture
Recipe ingredient I used.
All you need is a few simple ingredients for this keto dessert – full fat cream cheese, egg, ground cinnamon, pumpkin pie spice, vanilla extract, pure pumpkin and Swerve brown sugar sweetener.
You need to use pure canned pumpkin and not the pumpkin pie filling which has added sugar. It should only contain pumpkin. Also I love Swerve brown sugar sweetener for my keto desserts but you could use Lakanto golden monkfruit sweetener or one of your keto sweeteners of choice.
The pan I used in the air fryer.
I bought this 7 inch springform pan along time and go and have even used it for a Mexican lasagna in the Instant Pot or for a low carb lasagna in the oven.
It fits perfectly in my air fryer and is perfect for recipes like this. I highly recommend buying one as you will have a lot of uses for it.
How to make a keto pumpkin cheesecake in the air fryer.
Step 1: First think you need to do is get out a large mixing bowl and whip the cream cheese and Swerve brown sugar sweetener with an electric mixer or standup mixer until nice and creamy. It helps if the cream cheese is at room temperature but you can get it smooth even if it isn’t. Just keep creaming it until it’s well combined.
Step 2: Next add the spices, pumpkin, egg and vanilla extract. Blend ingredients until well combined like the picture below.
Step 3: Get out a 7 inch springform pan and spray with nonstick cooking spray. Place it into the basket and make sure it fits into your air fryer. Pour the pumpkin cheesecake mixture into the springform pan and place in the air fryer.
Step 4: Bake at 300°F for 10 minutes then turn the temperature to 250°F for 40 minutes. Check on the cheesecake so that it is properly cooked. When you shake the pan a little and the middle jiggles just slightly then it’s done.
Take it out and let it cool down completely. When done the texture will be nice and creamy.
Step 5: Once cooled, place into the refrigerator for about 4 hours and it will firm up completely. The longer you chill it the better. Then you can slice and serve.
Add a dollop of whipped cream and sprinkle of cinnamon to a piece of pumpkin cheesecake if you wish. Store leftovers in an air tight container in the refrigerator. Please scroll down to view the printable recipe card.
How to freeze and eat this keto dessert.
You can also freeze individual slices for a sweet keto treat. Just place slices on a place and freeze for an hour. Then take them out and wrap individually in plastic wrap and then place in a freezer container or large ziplock.
To eat, just let it thaw for 20 minutes on the counter or overnight in the refrigerator.
Other easy low carb pumpkin recipes to try.
I love pumpkin because it’s a healthy ingredient, inexpensive and very versatile. you can make both sweet and savory recipes with it. For low carb cooking it’s definitely always on hand in my pantry.
Here are a few of my most popular keto pumpkin recipes to try.
- pumpkin spice cookies or hot chocolate
- mini pumpkin pies and cocktail too!
- pumpkin cheesecake dip with bacon chips
- everything spice or Thai curry flavored seeds
- mini muffins, 1 minute microwave muffin or slow cooker cake
- sausage and kale soup or shrimp cauliflower risotto
Well I hope you enjoy this keto air fryer pumpkin cheesecake recipe. It really is flavorful and creamy and one of my favorite desserts. It’s very filling to and while I got 8 good size pieces out of this recipe you could make even small pieces and be satisfied.
The nutritional information for 1 piece is 214 calories / 18.2g fat / 4.9g carbs / 1.5g fiber / 4.5g protein = 3.4g net carbs
Keto Pumpkin Air Fryer Cheesecake Recipe
For a delicious and creamy keto dessert try this keto pumpkin air fryer cheesecake recipe. You only need a few simple ingredients to make this sugar free, gluten free fall dessert.
Ingredients
- 16 ounces cream cheese
- 2 eggs
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup Swerve brown sugar sweetener
Instructions
- Add cream cheese and Swerve brown sugar to a large mixing bowl. Cream together until nice and smooth using a hand mixer.
- Add the rest of the ingredients to the bowl and mix well to combine.
- Spray a 7 inch springform pan with nonstick cooking spray and place in the air fryer basket. Pour the batter into the pan and bake at 300°F for 10 minutes then lower the heat to 250°F for 40 minutes. When it's golden brown and the middle jiggles a just a little then you know it's done.
- Take it out and let it cool completely then place in the refrigerator for 4 hours until completly chilled then serve.
- Store leftover pieces in an airtight container.
- If you want to freeze this, cut into slices and place on a plate and freeze for 1 hour. Then take it out and wrap individual slices in plastic wrap and place them all in a freezer container or ziplock bag. To thaw leave out on the counter for 20 minutes or thaw in the refrigerator over night.
Notes
The nutritional information for 1 piece is 214 calories / 18.2g fat / 4.9g carbs / 1.5g fiber / 4.5g protein = 3.4g net carbs
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 214
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