So my husband told me that this low carb pumpkin cheesecake tasted like a pumpkin spice latte. He described it as “a creamy dessert with all the warm spices that went very well with a hot cup of coffee”.
I don’t think he has ever turned his nose up at any cheesecake (or a cup of coffee) so not I’m sure if he is the right tester, but he was right about the creaminess.
This cheesecake is super creamy. The pumpkin puree makes it a tiny bit softer than say a dense thick New York-style cheesecake. But the texture is amazing. I personally loved the soft velvety mouth feel of this recipe.
Plus, it did taste like autumn on a plate, so it has that going for it too.
This pumpkin spice cheesecake recipe is …
- Low Carb
- Refined sugar-free
A gluten-free pumpkin cheesecake perfect for the holidays
I’m all about the celebratory meals or holiday get-togethers. I feel food brings us together, and around the holidays it’s always nice to sit around a table, enjoy a good bounty of food, and reconnect with loved ones.
Plus, there is alway dessert. Sometimes two, sometimes three, but always dessert. After dinner, the coffee pot goes on, the tea kettle goes on the stove and we go hunting for the dessert plates and more forks.
But you know, if you’re watching your carbs, or limiting gluten, or even just eliminating refined sugar, you miss out.
Or, you cheat.
Or if you’re making the meal maybe you just skip desserts altogether. (gasp!) And I get you. (not really)
If you’re the type to say, yeah no dessert this Thanksgiving, you have my applause. I do not have that kind of willpower. If presented with a piece of sugar-laden cheesecake, my willpower goes for a walkabout.
Solution? Make a dessert you can enjoy and savor that won’t spike your blood sugar, or cause you to roll over into a carb coma the day after. And you know, low carb pumpkin cheesecake with fresh whipped cream, cinnamon, and low carb caramel might just do the trick.
What sweeteners work best in this recipe?
Pumpkin Cheesecake Baking Tips
Here are a few extra tips that will make your cheesecake baking adventure go smoothly.
- Toss all the ingredients for the crust directly into your springform pan and use a fork to blend. No need to dirty an extra bowl.
- Use wet fingers to press the crust into the bottom, making sure the crust comes up the side about 1/2 an inch. This prevents the filling from leaking.
- Wrap the pan in tinfoil as per the photo below. This keeps the sides and crust from over-browning and also protects the cheesecake if you use a bain-marie.
- Speaking of a bain-marie, you should use one. If you want a crack-free cheesecake ( nine times out of ten), place the tin foil wrapped cheesecake into a roasting pan or bain-marie and fill the pan halfway up the side of the springform pan with hot water. This helps to prevent cracking.
- The cheesecake is fully baked when the center slightly jiggles. Do not continue baking until the center is set.
- To further prevent cracking, once the cheesecake is finished baking, turn the oven off and allow the cheesecake to cool inside the oven.
The tips to prevent cracking work nine times out of ten. But if your cheesecake still cracks, don’t despair. You can top that bad boy with extra whip cream or fill those cracks with caramel, I bet no one complains.
Once the low carb pumpkin cheesecake has completely cooled, pipe fresh whip cream around the outside rim. I used a piping bag and a jumbo star tip. If you don’t have a piping bag you can use a freezer bag. Simply snip off the corner and pipe your whip cream around the cheesecake in neat little dollops.
I chose to add a few sprinkles of cinnamon to the top of the cheesecake as well as a bit of caramel (ok more than a bit, a lot). The caramel adds a nice touch, both for presentation, and flavor. The caramel pairs well with the pumpkin cinnamon and spices very well. Gah, so good!
Storage and Serving suggestions for your low carb pumpkin cheesecake
Store your low carb pumpkin cheesecake in the fridge. This cheesecake has a tendency to soften up pretty quick out on the counter.
The texture is also best cold, it’s creamy and smooth, and oh so good cold. For presentation, you can slice and add a few more dollops of whip cream, or get crazy with the sugar-free caramel. At less that one carb per tablespoon it’s a decadent topping that won’t push the carb count over the edge.
And, for those who like to prepare in advance, you can absolutely freeze this cheesecake. Leave off the toppings and freeze in the springform pan. Pull out the day before your event and defrost in the fridge. Once defrosted you can add your toppings.
In my humble opinion, a defrosted cheesecake has a better texture vs fresh. I’ve tested this theory over the years and I can say that I much prefer cheesecakes that have been pre-frozen! So don’t be afraid to save yourself some time this holiday season and make this dessert in advance of your event.
Ginger Cinnamon Crust
- 2 cups almond flour
- 2 Tbsp coconut flour
- 4 Tbsp melted butter
- 1 large egg
- 4 Tbsp powdered erythritol (I like So Nourished erythritol and monk fruit blend)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 3 cups cream cheese
- 3 large eggs
- 1 tsp vanilla
- 3/4 cup powdered erythritol
- 1 cup pureed pumpkin
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup of fresh whipped cream
- 1/4 cup low carb caramel (see notes below)
Almond Tart Crust
- Preheat oven to 350F.
- Blend almond flour, spices, salt, melted butter, coconut flour, powdered erythritol, and egg into the base of a springform pan with a fork until completely blended.
- You may need to add a tablespoon of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
- Spread the dough out in the base of your springform pan. Be sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until the crust is spread evenly with no breaks.
- Set aside.
Pumpkin Cheesecake Filling
- Preheat oven to 350F.
- Wrap the springform pan with tin foil on the bottom and sides to prevent over-browning.
- If using the bain-marie (roasting pan) method, add that pan to your oven now.
- In a large bowl or stand mixer with a paddle attachment beat cream cheese until soft and spreadable.
- Add sweetener, vanilla, and spices and blend for 30 seconds.
- Add eggs one at a time until blended.
- Add pumpkin puree and blend until incorporated. Do not over mix.
- Pour filling into prepared almond crust and place in the oven inside the roasting pan, or bain-marie.
- Add hot water from a kettle to the bain-marie up to 1 inch from the top of the cheesecake pan.
- Bake for 45-50 minutes until the center of the cheesecake is slightly jiggly. Allow cheesecake to cool inside the oven.
- Top with whip cream and caramel. (optional)
1. This cheesecake recipe has a soft texture when baked, and is not as dense as a New-York style cheesecake.
2. If the crust is difficult to spread around, try using the back of a wet spoon to move it around. The water prevents stickiness.
3. The caramel is optional. I did not include the recipe for the caramel in this recipe card. This caramel recipe is amazing and is great to have on hand for all your fall desserts. It keeps very well in the fridge for up to 2 weeks. You can find the recipe for the low carb caramel here.
4. This cheesecake freezes perfectly. Leave off the toppings, and freeze directly in the springform pan. Add toppings after the cheesecake has defrosted. Defrosting the cheesecake is as easy as placing the frozen pan in the fridge for 24 hours.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 308 Total Fat: 28g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 108mg Sodium: 356mg Carbohydrates: 7.8g Net Carbohydrates: 5.5g Fiber: 2.3g Sugar: 3g Sugar Alcohols: 12g Protein: 7.8g