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.
- 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
- Whipped heavy cream, sweetened to taste
- Dusting of pumpkin pie spice or cinnamon
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.