SuperCharged Pumpkin Cheesecake

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Pumpkin Cheesecake, SuperCharged Pumpkin Cheesecake

Pumpkin Cheesecake, SuperCharged Pumpkin Cheesecake

SuperCharged Pumpkin Cheesecake

This pumpkin cheesecake recipe is from my mother – Barbara Jockers.  It is definitely not low-carb or ketogenic but it is gluten and grain free.  I wouldn’t recommend consuming this on a regular basis but it is a wonderful treat during a carb up day.

We had it for Thanksgiving a few years back and it was really good!!  Try it out sometime and let me know how you enjoyed it! If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.

Pumpkin Cheesecake, SuperCharged Pumpkin Cheesecake

SuperCharged Pumpkin Cheesecake




Yield 8 Slices


Crust Ingredients:

Crust Directions:

Step #1:  Gather all the ingredients

Step #2:  Make up the crust first by grinding up nuts in the food processor or blender to a cornmeal consistency.

Step #3:  Next, mix the ground nuts, coconut flour, monk fruit sweetener, cinnamon together with melted butter in a food processor.

Step #4:  Press this crust mix into a 9-10" deep dish pie pan along the bottom and up the sides of the pan.

Step #5:  Allow the crust to cool (it should be room temp but when it cools it sets into a harder crust) by setting in refrigerator.

Step #6:  While the Pie crust is setting:  Preheat the oven to 350 degrees

Make Pie Filling:

Step #1:  Beat cream cheese with electric mixer until smooth (this is easier if it is at room temp to begin with).

Step #2:  Keep the cream cheese mix in a bowl and gradually beat in eggs, granulated sugar and vanilla with the electric mixer until smooth.

Step #3:  Add brown sugar and pumpkin pie spice into remaining cheese mixture.

Step #4:  Pour 1/2 can pumpkin mixture into crust.  Then add the cheese mixture.  Top with the rest of the reserved pumpkin mixture.

This should make 2 layers of pumpkin.  Pumpkin on the bottom, cheese in the middle and pumpkin on the top.

Step #5:  Bake cheesecake until set 35-40 mins.

Step #6:  Refrigerate until chilled (or freeze if you want to preserve it longer).


***The nutrition info for this recipe is based on the linked ingredients above**  

Courses Dessert

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 458

% Daily Value

Total Fat 44 g


Total Carbohydrates 13 g


Dietary Fiber 5 g


Sugars 3 g

Protein 9 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pumpkin Cheesecake, SuperCharged Pumpkin CheesecakePumpkin Cheesecake, SuperCharged Pumpkin Cheesecake

Dr Jockers Comments:

This pie tastes so amazing – it is quite addicting!  My mom made it for Thanksgiving!  I prefer no sugar in this at all…it still tastes great and one could experiment with stevia in this.  This is completely grain-free and when done correctly it is loaded with superfood nutrition.  

Grass-fed butter has tons of omega 3 fatty acids and CLA.  Coconut flour is loaded with good prebiotic fibers and sprouted seeds are rich in trace minerals and antioxidants.  I like to add some unsweetened vanilla coconut yogurt on top afterwards and sprinkle some fresh or frozen berries for added antioxidants. It is fairly easy to make and tastes out of this world!  Enjoy!

Let us know your thoughts on the pumpkin cheesecake in the comments section below.  If you are looking for a more detailed fat burning, keto meal plan and recipes than check our complete Navigating the Ketogenic Diet program here

Pumpkin Cheesecake, SuperCharged Pumpkin Cheesecake


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Dr. Jockers

Dr David Jockers is passionate about seeing people reach their health potential in mind, body and spirit. He is the host of the popular “Dr Jockers Functional Nutrition” podcast and the author of the best selling books, “The Keto Metabolic Breakthrough” and “The Fasting Transformation.



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  1. Wouldn’t it be a waste to use Amasi Cream cheese and then cook it? I would thinK the good probiotics would be destroyed by cooking. Pouring over the top seems like a better solution.

  2. Judy, actually some of the probiotics – in particular Bactillus Subtillus that are in the Amasai are known to withstand extremely high heat. So although consuming it raw is best – this will still contain probiotics in the middle!

    But you can certainly choose to do whatever you would like! Blessings!

  3. Dr. David” this sounds Sooo much Heathy:) soo this afternoon when I go shopping i will pick up the stuff i don’t already have an Grandkido an i are fixing this”

      1. Directions still confusing. Remaining cheese mixture, for instance…… you say add brown sugar and spice into remaining cheese mixture. Remaining from what? Do you divide it and only sweeten half of it? What do you add the can of pumpkin to? You don’t say how you make the pumpkin mixture.

        Cannot make this without more directions.

  4. I believe your ingredients list doesn’t contain all the ingredients you used in making the cheesecake. Please read both your list and directions again and you’ll see what some of us are writing about. Thanks!

  5. Hello, I want to make this but the directions are confusing. It says to let the crust cool, does it need to bake first then cool or ? And the ingredients and the directions are saying two different things. Monk fruit sweetener in the ingredients list and granulated sugar & brown sugar in the making directions. I would think if this is a keto recipe, there would be no granulated or brown sugars added.
    Thanks. Looking forward to trying it!

    1. Yes we made the change in the directions. The crust should not be pre-cooked. It will be room temp but it gets a hard consistency when you cool it by putting it in the refrigerator.

  6. There appears to be a step missing. Does the cream cheese mixture get divided and then the pumpkin, 1/2 of the cream cheese and pie spice get mixed together?

  7. The directions are still confusing and there must be a missing step.. Specifically step 3 doesn’t make sense. See earlier questions posted.

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