Low Carb Pumpkin Cheesecake

Imagine the comforting aroma of pumpkin and spices wafting through your kitchen as you prepare this delightful Low Carb Pumpkin Cheesecake.

With its creamy, indulgent texture and a crust made from almond flour, this dessert is both simple to create and satisfying to enjoy.

As the ingredients meld together, transforming into a luscious cheesecake, you’ll find joy in every step.

Let’s bring this cozy, autumn-inspired treat to life!

Kitchen Tools Required

• 1 springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 electric mixer
• 1 spatula
• 1 set of measuring cups and spoons
• 1 oven

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter, melted
• 3 tablespoons granulated erythritol
• 24 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Cook & Prep Time

To efficiently manage your time when preparing and cooking the Low Carb Pumpkin Cheesecake, follow this timeline:

1. Reading & Gathering Ingredients (10 minutes):
   • Spend a few minutes reading through the recipe to understand the process.
   • Gather all the ingredients and equipment listed.
2. Prep Work (20 minutes):
   • Preheat the oven to 325°F (163°C).
   • In a medium mixing bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol to form the crust.
   • Press the crust mixture evenly into the bottom of the springform pan.
   • Bake the crust for 10 minutes, then remove from the oven and let cool.
3. Prepare Cheesecake Filling (10 minutes):
   • In a large mixing bowl, beat the cream cheese and 3/4 cup erythritol until smooth using an electric mixer.
   • Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture.
   • Mix everything together until well combined and creamy.
4. Assemble & Bake (1 hour 10 minutes):
   • Pour the cheesecake filling over the cooled crust in the springform pan.
   • Smooth the top with a spatula to guarantee even baking.
   • Bake the cheesecake in the preheated oven for about 50 minutes to 1 hour or until the center is set.
   • Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour to prevent cracking.
5. Cooling & Resting Time (4 hours):
   • Remove the cheesecake from the oven, and let it cool completely to room temperature.
   • Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 325°F (163°C).

In a medium mixing bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol to form the crust.

Press the crust mixture evenly into the bottom of the springform pan.

Bake the crust for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the cream cheese and 3/4 cup erythritol until smooth using an electric mixer.

Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture.

Mix everything together until well combined and creamy.

Pour the cheesecake filling over the cooled crust in the springform pan.

Smooth the top with a spatula to guarantee even baking.

Bake the cheesecake in the preheated oven for about 50 minutes to 1 hour or until the center is set.

Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour to prevent cracking.

Remove the cheesecake from the oven, and let it cool completely to room temperature.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Serving Tips

• Whipped Cream Topping: Add a dollop of sugar-free whipped cream for a light and creamy complement to the cheesecake’s rich flavors.
• Chopped Nuts: Sprinkle some toasted pecans or walnuts on top for an added crunch and nutty taste.
• Cinnamon Dusting: Lightly dust the cheesecake with ground cinnamon to enhance the warm, spiced notes of the pumpkin pie spice.
• Sugar-Free Caramel Drizzle: Drizzle a bit of sugar-free caramel sauce over the cheesecake for a sweet, indulgent finish.
• Fresh Berries: Serve with a side of fresh berries like raspberries or blackberries for a burst of tartness and color contrast.

Storage

To store low carb pumpkin cheesecake, cover it tightly with plastic wrap or place it in an airtight container.

Refrigerate for up to 5 days for ideal freshness and flavor.

Freezing

To freeze low carb pumpkin cheesecake, wrap it tightly in plastic wrap and aluminum foil.

Store in an airtight container for up to two months.

Thaw overnight in the refrigerator before serving.

Reheating

To reheat Low Carb Pumpkin Cheesecake, warm slices gently in a microwave for 10-15 seconds.

This will help avoid overheating.

Alternatively, let the cheesecake sit at room temperature for about 30 minutes before serving.

Final Thoughts

Low Carb Pumpkin Cheesecake is a delightful dessert option for those looking to enjoy a sweet treat without the added carbohydrates.

With its creamy texture and pumpkin spice flavor, it’s perfect for the fall season or any time of the year.

By using almond flour and erythritol, this recipe offers a low-carb alternative without sacrificing taste.

The preparation process is straightforward, and with a little patience, you’ll have a delicious cheesecake that’s sure to impress your family and friends.

Be sure to allow ample time for the cheesecake to cool and set in the refrigerator, as this will enhance its flavor and texture.

Enjoy your Low Carb Pumpkin Cheesecake as is, or top it with a dollop of whipped cream for an extra indulgence.

Frequently Asked Questions

Can I Substitute Almond Flour With Another Type of Low-Carb Flour?

You can substitute almond flour with coconut flour. It’s a great low-carb option, but remember it absorbs more moisture. Use less than almond flour, about 1/3 cup, and adjust the recipe for texture. It’s worked for me!

How Can I Make This Cheesecake Dairy-Free?

You can make it dairy-free by swapping cream cheese with a dairy-free alternative like coconut cream or cashew cream. I’ve tried it, and using coconut cream adds a delightful twist. Be sure everything’s at room temperature!

What Are Some Alternative Sweeteners to Erythritol?

You’ve got options for alternative sweeteners. Try using monk fruit for a natural taste or stevia for no calories. If you’re adventurous, blend both. Just remember, each sweetener has a unique sweetness level, so adjust accordingly.

Are There Any Egg Substitutes for This Recipe?

You can use flaxseed meal as an egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. Let it sit until it thickens, then incorporate it into your recipe just like eggs.

How Can I Prevent the Cheesecake From Cracking?

To prevent your cheesecake from cracking, wrap the pan in foil and use a water bath. Cool slowly by turning off the oven and leaving the door ajar. My first cheesecake cracked, but this method saved it!

Low Carb Pumpkin Cheesecake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Resting Time 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 Electric mixer
• 1 Spatula
• 1 Measuring cups and spoons
• 1 Oven

Ingredients

  

1x2x3x

• 1 1/2 cups almond flour
• 1/4 cup unsalted butter melted
• 3 tablespoons granulated erythritol
• 24 ounces cream cheese softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated erythritol
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

Instructions

 

• Preheat the oven to 325°F (163°C).
• In a medium mixing bowl, combine almond flour, melted butter, and 3 tablespoons of erythritol to form the crust.
• Press the crust mixture evenly into the bottom of the springform pan.
• Bake the crust for 10 minutes, then remove from the oven and let cool.
• In a large mixing bowl, beat the cream cheese and 3/4 cup erythritol until smooth using an electric mixer.
• Add the pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture.
• Mix everything together until well combined and creamy.
• Pour the cheesecake filling over the cooled crust in the springform pan.
• Smooth the top with a spatula to ensure even baking.
• Bake the cheesecake in the preheated oven for about 50 minutes to 1 hour or until the center is set.
• Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour to prevent cracking.
• Remove the cheesecake from the oven, and let it cool completely to room temperature.
• Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

For best results, ensure that all ingredients, especially the cream cheese, are at room temperature before starting. This will help in achieving a smooth and creamy texture for your cheesecake. If you notice cracks forming during baking, don’t worry too much as they can often be covered with toppings or garnishes.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.