A creamy single-serving keto low carb pumpkin cheesecake that cooks in the microwave in about 2 minutes. This easy cheesecake combines pumpkin and fall spices with creamy cheesecake for the ultimate Fall dessert. No need to wait until Thanksgiving to get your pumpkin cheesecake fix!
I always look forward to eating pumpkin cheesecake this time of year, especially at Thanksgiving. I previously shared a Keto Microwave Cheesecake which I love to make. This pumpkin version is just as easy and delicious and perfect for the season. Plus it means I can enjoy pumpkin cheesecake without having to wait for Thanksgiving.
How to Make Keto Microwave Pumpkin Cheesecake
- It is important to soften the cream cheese first so that it is easy to whisk. If the cream cheese is not first thoroughly whisked, you’ll end up with lumps of cream cheese in your batter. I recommend heating the cream cheese in the microwave for just a few seconds so that it is soft enough to whisk.
- The sweetener is added in next and whisked until combined.
- Next, the egg and heavy cream are added and whisked in with the cream cheese until no egg streaks remain.
- Finally, the pumpkin and spices are whisked into the batter.
- The batter is then poured into an 8 oz ramekin.
- The cake cooks in the microwave for approximately 2 minutes. However, you will need to break up the cooking time so that the cheese does not overheat and become unstable. The cake is ready when the top is no longer liquid and the cake has started to pull away from the sides of the ramekin.
Microwave Pumpkin Cheesecake Equipment
You will need a medium bowl and small whisk to whisk the batter. You will also need an 8-oz ramekin to cook the cheesecake in. The 8-oz ramekin should measure approximately 4 inches wide (on the surface) and 2 inches tall. You can use a similar-sized bowl or mug. Just make sure your mug or bowl is about the same width, otherwise, if it is too wide your cake will be too flat and will cook more quickly. If it is too narrow, your cake will be too thick and won’t cook all the way through.
Keto Pumpkin Cheesecake Tips
- Just like a traditional cheesecake, this cake is not meant to be eaten right after it is finished cooking. Let it cool in the fridge so the flavors have a chance to settle before enjoying the cheesecake.
- I highly recommend using Philadelphia brand cream cheese. Their cream cheese is creamier and ideal for this recipe, especially since you only have a whisk to whisk out the lumps. Other brands of cream cheese I’ve used sometimes leave little lumps in the batter.
- I recommend lightly dabbing the pumpkin puree with a paper towel. You don’t need to dry it out but taking away even that small amount of moisture makes a big difference.
You might like my microwave keto pumpkin pie, too!
Keto Microwave Pumpkin Cheesecake
- 2 oz full fat cream cheese I recommend Philadelphia brand
- 2 tbsp erythritol granular
- 1 tbsp heavy cream
- 1 large egg
- 1 tbsp pumpkin puree
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- Add cream cheese to a medium microwave-safe bowl. Cover with paper towel and heat briefly for about 10-15 seconds (assuming the cheese came straight from the fridge), or until cream cheese is soft enough to whip.
- Mix cream cheese with a whisk until smooth and no lumps remain. It should have a light whipped consistency. It is important to completely whip the cream cheese at this point, otherwise, you will not be able to whisk out any cream cheese lumps later.
- Add in erythritol and whisk until evenly blended into cream cheese.
- Add in heavy cream and egg. Whisk until batter is smooth and no egg streaks remain.
- Lightly dab the pumpkin puree with a paper towel and then add to the batter. Add in cinnamon and nutmeg. Whisk until batter is smooth.
- Pour batter into a microwave-safe 8 oz ramekin. You do not need to grease it first. Place a paper towel over the ramekin. This will keep the cake from cooking too fast and prevent the cake batter from rising past the surface. Cook cake at full power in microwave for 1 minute. Cake should look almost cooked, but some parts may still look liquid or wet. Cook for 30 seconds. Now the cake should look fully done but has not pulled away from the sides. If this is the case, cook the cake for an additional 30 seconds or until cake has begun to pull away from the sides.
- The total cooking time for me was 2 minutes in an 1100 watt microwave. You may need to adjust cooking time based on your microwave power. Make sure you do not do the full cooking time at once. Doing so will cause the cheese to overheat and become unstable and can result in your cake popping/exploding in the microwave.
- Use a spatula to loosen edges of cake. Slide cake out onto a plate.
- Place cake in fridge to set for 30-60 minutes or until cool to the touch. If you do not plan on eating the cake right after it is cooled, you can continue to store the cake for up to 2 days in the fridge, but be sure to cover with plastic wrap or put in a sealed container after it is cooled so that it does not dry out in the fridge.
- Serve cake with whipped cream and sugar free caramel sauce or your choice of toppings.
- I recommend using Philadelphia brand cream cheese. I have tested a lot of cream cheese brands and I think this brand is the most ideal for making cheesecake that is being whipped by hand. Some of the other cream cheese brands are not as creamy and it is difficult to whip out all the lumps.
- Pumpkin puree is usually very wet, so to remove some of the moisture, I lightly dab the surface with a paper towel. You do not need to dry it out, but just lightly dabbing it will make a big difference.
- Make sure to let the cheesecake fully cool before eating. Just like regular cheesecake, the cheesecake is not meant to be eaten right away. If you try to eat it right after it is cooked, the flavors will not have settled or fully developed. Once cooled, the cake will become less moist and more creamy and have a strong cream cheese and pumpkin flavor.
- Do not microwave the full cooking time all at once. Cream cheese can overheat and get unstable in the microwave, which is why the cooking time is broken down into intervals.
- I use these 8 oz ramekins.* These are oversized ramekins, bigger than the typical ramekin which is usually 6 oz. You can also make the cake in a mug or bowl. Just make sure it is about the same width as a ramekin (4 inches wide) so that the cake is not too thick and cooks through evenly. You also want to make sure your cake has enough room to cook. It will not rise much but it does need some room. In an 8 oz ramekin, you should have 3/4 inch of space after you pour in the batter.
- I used So Nourished Erythritol Sweetener Granular.*
- You can use your favorite brand of sugar free caramel sauce. You can also make your own. I used this easy recipe from wholesome yum.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.