Monday, October 1, 2018


Many of you have read and enjoyed my original cheesecake recipe (over 2 million pins - say what?)

Well, get ready for the IMPROVED and MOST delicious pumpkin cheesecake recipe EVER!!!!!

OK, friends get ready to fall in love with this new and delcious PUMPKIN CHEESECAKE recipe!!!!!

I almost ate 3 right after they cooled!  Don't laugh but I put sliced ham on top of one and ate it for an easy keto lunch to break my intermittent fasting.  Try it, you will thank me!

Now let's get right to this yumminess!!!

When I am busy baking this sweet girl is always right by my side and ready to help me.

We like to make our muffins in the VitaMix - so much easier to blend it quickly and ensure all the ingredients are blended perfectly together!

You can see my favorite muffin pans and ingredients by clicking here. 

Prep time:  
Cook time:  
Total time:  

  • FOUR 8 oz (225 g) full-fat cream cheese packages, softened
  • SIX large organic pasture raised eggs
  • 2/3 cup of organic pumpkin puree
  • 1/2 stick of grassfed butter softened
  • 1 pack of KETO SWEET KREME
  • 2/3 cup swerve  
  • 2 teaspoons organic ceylon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple extract
Many of you have asked me for the butter we use and amount.  I buy this and use half a stick.

  1. Preheat oven to 350F; line  muffin wells with liners.
  2. Beat the cream cheese until smooth, then beat in the eggs and all remaining ingredients.
  3. Pour the batter into the prepared muffin tray and bake until the cheesecakes start to puff, but are still wobbly in the center, about 15 to 20 minutes (be careful not to over-bake!). You can see that I remove them from the oven when they start to get a tiny bit brown on the top and crack.
  4. Cool to room temperature and then chill for 2 hours before serving.
  5. Store leftovers covered in the fridge for up to 1 week.

Using the VitaMix also makes it very easy and neat to pour into the muffin liners. 

As you can see she wanted to add our favorite dark chocolate chips to one muffin pan.

NOTE:  I personally prefer this method to prepare the batter. Put all ingredients into a VitaMix and blend together as follows:
1. Add eggs
2. Add swerve
3. Add cinnamon and KETO KREME
4. Blend on low then high for 30 seconds
5. Add in butter
6. Blend on low then high for 30 seconds
7. Add in pumpkin
8. Add in both extracts
9. Blend on low then high until smooth
10. Add in one cream cheese at a time blending until smooth

Our kids love to pack these in their lunch box or eat them for breakfast!  I like to enjoy them as a treat a few times a week :-D  

Let us know how you like this recipe!

I am VERY excited to share how I RESTORE. NOURISH. OPTIMIZE my health and life!  I'm sharing all the tools our family uses on a daily basis on - Jill Samter | YOU. ONLY BETTER.  Over 4,000 families are all experiencing amazing results too!

If you make any of my recipes tag me on Instagram @jillsamter - #jillcooksketo and I'll pick a few to show my followers!

Be sure to check out our famous KETO BREAD recipe:

Want to enjoy our favorite French Toast using the sweet bread recipe?  Go HERE!


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  1. Thanks so much for the recipe! I was wondering, what if you don't have the KETO KREME? Can I leave it out or should I replace with something else?

  2. Hi these sound amazing, but what could I use in place of the Keto Sweet Kreme?


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