This Keto Chocolate Pumpkin Swirl Cheesecake is the perfect keto-friendly fall holiday treat! Perfectly moist chocolate cake and creamy pumpkin spice cheesecake swirled together, all topped off with whipped cream. This recipe will yield one 8x8-inch pan.
INGREDIENTS:
Cheesecake layer:
- 1 cup cream cheese
- 1/4 cup pumpkin puree
- 1/2 cup powdered sugar-free sweetener
- 1 large egg
- 1 tsp pumpkin pie spice blend
Optional toppings:
- Whipped heavy cream, sweetened to taste
- Dusting of pumpkin pie spice or cinnamon
INSTRUCTIONS:
-
Preheat oven to 325°F. Line an 8x8-inch pan with parchment paper.
-
Prepare chocolate cake mix batter according to package instructions in style of your choice.
-
In a separate bowl, beat cream cheese and pumpkin until combined. Add remaining cheesecake ingredients and beat until smooth.
-
Spread chocolate cake batter into lined pan. Distribute cream cheese mixture on top and swirl back and forth with a knife or toothpick.
-
Bake for 35-40 minutes, or until center is almost set. Allow to cool completely before slicing and serving. Enjoy at room temperature, or chill before serving. Store in the refrigerator.
