Jump to Recipe
Keto Churro Pumpkin cheesecake consists of a velvety pumpkin cheesecake filling served on a churro crust and topped off with a cinnamon whipped cream.
Can you say pumpkin pie meets cheesecake with a twist of churro? Three of my favorite desserts combined into one creamy slice of yum.
Let’s get started, so you can get the pumpkin cheesecake in your tummy!
Preheat oven to 400 F and line a 9″ springform pan with parchment. Trust me, it’s so much easier to cut and serve the cheesecake. Yes, even if it’s a non-stick pan. Also be sure to spray the sides with non-stick spray or wipe with olive or coconut oil. I also suggest wrapping bottom and up sides of pan with foil. That way if any leaks occur, it won’t make a big mess in your oven. Not that it’s happened to me. 😛
For the churro bottom layer, add the almond flour, coconut flour, baking powder, xanthan powder, and 2 tsp of the cinnamon, and sea salt in a medium size bowl. Whisk together.
In medium pan, add the coconut milk, butter, and Swerve and heat on medium until the Swerve is dissolved and mixture begins to boil. Reduce heat to medium-low.
Add flour mixture to milk mixture and mix well. Continue to cook until it begins to form a dough and pull away from the sides of the pan. Dough will be rather sticky.
Remove from heat and allow to cool for 10 minutes. I put it back into the bowl I had the dry ingredients in to cool faster.
Once cooled, stir in the whisked eggs and vanilla.
Scoop mixture into the spring from pan and spread evenly across bottom of pan.
In small bowl, add the remaining 3 tsp of cinnamon and the 1 Tbsp Swerve and stir together. Sprinkle on top of dough layer.
Place springform pan into preheated oven and bake for 5 minutes. Reduce heat to 325 F and continue baking for 15 minutes. Remove from oven. Allow to cool. Trust me, don’t pour the cheesecake mixture on top of the hot crust. Because the crust isn’t quite set, the cheesecake mixture mixes in with the crust. Not good!
For Cheesecake Layer, add the cream cheese, Swerve, Swerve Brown, vanilla, pumpkin spice extract, pumpkin pie spice, cinnamon, and sea salt in bowl of stand mixer. Mix on medium until blended and creamy, but don’t over mix.
Add the sour cream and pumpkin puree. Mix on low just until combined.
Add in the whisked eggs and vanilla and mix just until combined.
Pour cheesecake mixture over baked churro layer.
Add a pan of water to the bottom rack of the oven. This will help keep moisture in the oven to help keep the surface of the cheesecake from cracking. You can also do the water bath method if you’d prefer.
Put cheesecake in oven and bake at 325 F for 35 minutes.
Turn off oven and leave cheesecake for 1 hour. This helps to keep the cracking of the surface of the cheesecake from happening. I really do dislike a cracked cheesecake, y’all. Seriously bums me out. 😛
Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours. Better if left over night.
Now for the cinnamon whipped cream topping.
Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes. This is important. It will help form a firmer whipped cream.
Remove from freezer and beat cream and cream of tartar until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.
The mascarpone cheese is not a necessity, but it sure helps with keeping the structure, especially if you want to pipe on a pretty design.
You can either ice cheesecake with the whipped cream or with a dollop on top when serving.
*Nutritional label does not include sugar alcohols or net carbs, so I’ve added that below as well as the NET CARBS.
Total Carbs: 25 g
Dietary Fiber: 3 g
Sugar Alcohols (erythritol): 16 g
NET CARBS: 6 g
- 3/4 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1 tsp xanthan gum
- 5 tsp cinnamon divided
- 1/4 tsp sea salt
- 1 cup unsweetened coconut milk (or almond milk
- 4 Tbsp butter
- 2 Tbsp Swerve Brown
- 2 eggs whisked
- 1 tsp vanilla
- 1 Tbsp Swerve granular
- 20 oz blocks cream cheese 2 1/2 blocks, room temperature
- 2/3 cup Swerve granular
- 1/4 cup Swerve Brown
- 1 tsp vanilla
- 1 1/2 tsp pumpkin pie spice extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
- 3 eggs whisked
- 3/4 cup sour cream
- 3/4 cup pumpkin puree canned
- 1 cup heavy whipping cream
- 1/8 tsp cream of tartar
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1/2 cup mascarpone cheese
- 4 tsp Swerve confectioner
-
Preheat oven to 400 F.
-
Line the bottom of a 9" springform pan with parchment paper and spray the sides with non-stick spray. Wrap pan bottom and up sides with foil. This will keep any drips from happening during baking. Set aside.
-
Add the almond flour, coconut flour, baking powder, xanthan powder, 2 tsp of the cinnamon, and sea salt in a medium size bowl. Whisk together.
-
In medium pan, add the coconut milk, butter, and Swerve and heat on medium until the Swerve is dissolved and mixture begins to boil. Reduce heat to medium-low.
-
Add flour mixture to milk mixture and mix well. Continue to cook and stir until it begins to form a dough and pull away from the sides of the pan. Remove from heat and allow to cool for 10 minutes.
-
Once cooled, stir in the whisked eggs and vanilla.
-
Scoop mixture into the springform pan and spread evenly across bottom.
-
In small bowl, add the remaining 3 tsp of cinnamon and the 1 Tbsp Swerve and stir together. Sprinkle on top of dough layer.
-
Place springform pan into preheated oven and bake for 5 minutes. Reduce heat to 325 F and continue baking for 15 minutes. Remove from oven.
-
Place a pan of water on the bottom rack of 325 F preheated oven.
-
In bowl of stand mixer, add the cream cheese, Swerve, Swerve Brown, vanilla, pumpkin spice extract, pumpkin pie spice, cinnamon, and sea salt. Mix on medium until well blended and creamy but don't over mix. It could cause cracks in the cheesecake if too many air bubbles are present.
-
Add the sour cream and pumpkin puree. Mix on low until combined.
-
Add in the whisked eggs and mix just until combined.
-
Pour cheesecake mixture over baked churro layer.
-
Put in oven and bake at 325 F for 35 minutes.
-
Turn off oven and leave cheesecake in oven for 1 hour.
-
Remove and allow to cool to room temperature, then place in refrigerator for at least 4 hours. Better if left over night.
-
Place medium sized metal or glass bowl, the whisk attachment of the mixer, and the heavy whipping cream in the freezer for at least 15 minutes.
-
Remove from freezer and beat cream, cream of tarter, and cinnamon until soft peaks form. Add in the vanilla, mascarpone cheese and Swerve. Beat until stiff peaks form.
-
Serve cheesecake with the whipped cream.
Make sure all cheesecake ingredients (cream cheese, sour cream, and eggs) are room temperature. It will make blending easier and batter smoother.
Don't over mix cheesecake batter or cheesecake may crack when baking.
Placing a pan of water on the rack below cheesecake will keep it moist and help prevent cracking.
Don't be tempted to open oven. Temperature changes can also cause surface cracking.
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
AFFILIATE NOTICE: Lone-Star-Keto.com participates in the Amazon affiliate program and this post may contain affiliate links. Lone-Star-Keto.com may receive commission if affiliate links are clicked and purchases are made. This does not affect your product cost. The program is designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This does not affect the integrity of the blog. The author of Lone-Star-Keto.com will not recommend or stand behind any product that she does not fully endorse.
Want to learn more about the ketogenic way of eating? Click here!
