Keto Pumpkin Eggnog Layered Cheesecake Recipe

If you want to seriously impress your family & friends with a Keto/Low Carb dessert this holiday season, this Keto Pumpkin Eggnog Layered Cheesecake Recipe is going to be it!!

I’m not even going to lie to you, this dessert requires planning ahead, time and dedication… BUT is 150% worth it! This is not your everyday typical kind of recipe. Cheesecake is a delicate work of art and I feel very confident that my creation is now the BEST Keto/Low Carb holiday recipe out there.

This dessert is a BEAST. It is time-consuming and has many ingredients. Don’t let this intimidate you. I am simply a home cook, with a lot of great ideas- NOT a master baker. If I can pull off such an amazing recipe, BELIEVE ME, you can too!

Back before my days of living a Keto lifestyle… crazy flavored cheesecakes were my mastery. All different kinds. Fruit, nuts, chocolate, extracts, ganache, drizzles. Oh, the list goes on. My husband’s ABSOLUTE favorite was the pumpkin eggnog layered. Hands down.

Of course, to follow suit with all things in my life, I was up for the challenge. The nice part about cheesecake, is most of the ingredients are already Keto/LC friendly! After a bit of research, pulling out my old recipes (on paper) and digging in- The write up began.

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This recipe evolved over the course of a few days. First, I cooked up my version of Keto Pumpkin Spiced Eggnog. Let that chill overnight, then started with the cheesecake base. Now, if you just wanted to make that to drink (click the link), there you go!

The next step, the eggnog is a new recipe, I used 2 cups of that and whipped up the first test of a cheesecake layer. My family taste tested that finished product and approved. I already knew the pumpkin layer of this was on point, so all I had to do was add it ALL together.

The last (easy) step was just combining a tasty crust for the bottom. No problem! Now, that I walked you through all of that, doesn’t sound so bad, right?! It’s really just a matter of prepping ahead, layering and baking!

Now, I will also note- Make sure when you pull it out of the oven, let it cool at least an hour before moving to the fridge and DO NOT cover it. Doing this will ensure that there isn’t trapped moisture and it doesn’t get soggy.

Here it is! Beautiful!!

Keto Pumpkin Eggnog Layered Cheesecake Recipe

If you want to seriously impress your family & friends with a Keto/Low Carb dessert this holiday season, this Keto Pumpkin Eggnog Layered Cheesecake Recipe is going to be it!!

Keto Pumpkin Eggnog Layered Cheesecake Recipe Ingredients

Crust

• 1 c. Almond flour
• 1/2 c. Pecans, crushed
• 1/2 c. Hazelnuts, chopped small
• 1/2 c. Butter, melted
• 1/4 c. Swerve, confectioners
• 1 tsp Vanilla extract
• Pinch of pink salt

Pumpkin Filling Layer

• 8 oz. Cream cheese, soft
• 1 can (15 oz) Pumpkin puree
• 1/2 c. Swerve, confectioners
• 2 large Eggs, beaten (room temp)
• 1 tsp Homemade Pumpkin Spice Blend Recipe
• 1/2 tsp Cinnamon, ground
• 1 tsp Vanilla extract
• 1/2 tsp Xanthan Gum

Eggnog Filling Layer

• 16 oz. Cream cheese, soft
• 1/2 c. Swerve, confectioners
• 2 c. Keto Pumpkin Spiced Eggnog Recipe
• 1/2 c. Almond Milk, unsweetened
• 2 large Eggs
• 1 tsp Cinnamon, ground
• 1/2 tsp Nutmeg
• Pinch of pink salt

Keto Pumpkin Eggnog Layered Cheesecake Recipe Instructions

1. Make ahead- Keto Pumpkin Spiced Eggnog recipe.
2. Measure out 8 oz, 16 oz. Cream cheese separately, leave out to soften.
3. Preheat oven to 350 degrees.
4. Line 10” springform pan with parchment paper, creasing into the edge.
5. Lightly spray with non-stick spray.
6. Mix Crust ingredients press into pan evenly,
7. Bake for 16 minutes. Let cool for 10 minutes.
8. In a large bowl- Mix all Pumpkin Filling layer ingredients with a hand mixer until well blended.
9. In another large bowl- Mix all Eggnog Filling Layer ingredients until well blended.
10. Pour Pumpkin Filling onto the crust, spread evenly.
11. Then layer Eggnog Filling over top spread out until smooth.
12. Lightly tap on the counter (careful, it will be heavy), to release trapped air bubbles.
13. Bake for 70 minutes. Put out on the counter to cool for 1 hr. DO NOT cover.
14. After cooled, put in the fridge uncovered for 4 hrs or overnight.
15. Do not release springform until set.

Notes:

This recipe fills a 10” springform pan. It is definitely a LARGE dessert. Make sure when you pull it out of the oven, let it cool at least an hour before moving to the fridge and DO NOT cover it. Doing this will ensure that there isn’t trapped moisture and it doesn’t get soggy.

Keto Pumpkin Eggnog Layered Cheesecake Recipe Nutrition

Nutrition per serving

Calories 348, Total C 32g, Fiber 2g, Net C 5g, SA 25g, Fat 32g, Protein 8g

*Sugar Alcohols are not accounted for in the nutrition panel.

If you LOVE cheesecakes as much as I do, you’ll want to check out this Keto Cheesecake Recipe also!

Keto Pumpkin Eggnog Layered Cheesecake Recipe

If you want to seriously impress your family & friends with a Keto/Low Carb dessert this holiday season, this Keto Pumpkin Eggnog Layered Cheesecake Recipe is going to be it!!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 26 minutes mins

Total Time 1 hour hr 46 minutes mins

Course Keto dessert

Cuisine American

Servings 16 slices

Calories 348

Ingredients

  

1x2x3x

• Crust-
• 1 c. Almond flour
• 1/2 c. Pecans crushed
• 1/2 c. Hazelnuts chopped small
• 1/2 c. Butter melted
• 1/4 c. Swerve confectioners
• 1 tsp Vanilla extract
• Pinch of pink salt
• Pumpkin Filling Layer-
• 8 oz. Cream cheese soft
• 1 can 15 oz Pumpkin puree
• 1/2 c. Swerve confectioners
• 2 large Eggs beaten (room temp)
• 1 tsp Pumpkin Spice Mix
• 1/2 tsp Cinnamon ground
• 1 tsp Vanilla extract
• 1/2 tsp Xanthan Gum
• Eggnog Filling Layer-
• 16 oz. Cream cheese soft
• 1/2 c. Swerve confectioners
• 2 c. Keto Pumpkin Spiced Eggnog Recipe
• 1/2 c. Almond Milk unsweetened
• 2 large Eggs
• 1 tsp Cinnamon ground
• 1/2 tsp Nutmeg
• Pinch of pink salt

Instructions

 

• Make ahead- Keto Pumpkin Spiced Eggnog recipe.
• Measure out 8 oz, 16 oz. Cream cheese separately, leave out to soften.
• Preheat oven to 350 degrees.
• Line 10” springform pan with parchment paper, creasing into the edge.
• Lightly spray with non-stick spray.
• Mix Crust ingredients, press into pan evenly,
• Bake for 16 minutes. Let cool for 10 minutes.
• In a large bowl- Mix all Pumpkin Filling layer ingredients with a hand mixer until blended.
• In another large bowl- Mix all Eggnog Filling Layer ingredients until well blended.
• Pour Pumpkin Filling onto the crust, spread evenly.
• Then layer Eggnog Filling over top, spread out until smooth.
• Lightly tap on the counter (careful, it will be heavy), to release trapped air bubbles.
• Bake for 70 minutes. Put out on counter to cool for 1 hr. DO NOT cover.
• After cooled, put in the fridge uncovered for 4 hrs or overnight.
• Do not release springform until set.

Notes

This recipe fills a 10” springform pan. It is definitely a LARGE dessert. Make sure when you pull it out of the oven, let it cool at least an hour before moving to the fridge and DO NOT cover it. Doing this, will ensure that there isn’t trapped moisture and it doesn’t get soggy. Nutrition per serving Calories 348, Total C 32g, Fiber 2g, Net C 5g, SA 25g, Fat 32g, Protein 8g *Sugar Alcohols are not accounted for in the nutrition panel.

Nutrition

Serving: 1slice | Calories: 348 | Carbohydrates: 32g | Protein: 8g | Fat: 32g | Fiber: 2g

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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