Pumpkin Cheesecake

by Krystal

I’m not a big pumpkin fan, but I do LOVE pumpkin cheesecake! I made this last year and it was the first thing to disappear! I debated over making this or a pumpkin roll, and had to go with the tried and true :)


Low Carb Pumpkin Cheesecake

Ingredients (for crust):

For Crust:

  • 2 cups almond flour
  • 1 cup pecan flour/meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon liquid stevia
  • 4 tablespoons powdered sweetener (I used Ideal)
  • 3/4 tsp. xanthan gum
  • 6 tbsp. butter, melted
  • 1 tsp. vanilla

Ingredients (for filling):

  • 32 ounces room temperature cream cheese
  • 2.5 cups sweetener (I used Ideal)
  • 1/4 cup sour cream
  • 15 ounce can of pumpkin (NOT pumpkin pie filling)
  • 6 large room temperature eggs
  • 1 tablespoon plus 1 teaspoon  vanilla
  • 2.5 teaspoons cinnamon
  • 1 teaspoon ground ginger


Butter a 10 inch springform pan. Set aside.

Preheat oven to 325. Make sure you have a rack in the center.

Combine all dry ingredients for the crust in a bowl, making sure they are completely incorporated. Add in stevia and 6 tablespoons of melted butter and mix. Press the crust mixture into the bottom and up the sides of your springform pan. This may make a little too much, but better to have extra than not enough. Make sure you are pressing this EVENLY to ensure making comes out even.

Bake crust at 350 for about 15 to 20 minutes or until just golden. Remove from the oven and cool on a wire rack.

Get a medium pot of water on the stove, and bring to a boil. We’ll use this when we bake the cheesecake.

Now for the filling! Take your *room temperature* cream cheese, and beat until nice and smooth. Add in your sweetener, and continue to beat the mixture until smooth. Remember to knock down the sides of the bowl and clean off the beaters to make sure every bit is combined. Next, beat in the sour cream. Next – everything else! Pumpkin, eggs (which it is CRUCIAL that they are room temperature…otherwise you’ll get lumps) and spices in! Beat until just combined.

Back to your crust. It should be cooled down by now. Wrap the springform pan with tinfoil. You might want to do a double layer – I always do. Better safe than soggy!!! Place your springform pan into a larger roasting pan. Pour your filling into your crust.

Place your roasting pan and cheesecake in the oven. Take your boiling water, and fill your roasting pan until the water comes about halfway up the side of your wrapped springform pan. Bake at 325 for about an hour and 45 minutes. The outside of your cheesecake should be nice and set, but the center should still be a little loose (you’ll want to give it a GENTLE jiggle to check). Once it’s to that point, turn the oven off, and crack the door for about 30 seconds to let some of the heat out. Close the oven door, and leave in the oven (remember- it should be OFF now) for another hour. Remove from the roasting pan, and allow to cool on a wire rack. Once cooled, move to the fridge and allow to cool at least 8 hours.

Top with whipped cream and chopped pecans. YUM YUM!

Nutritional Information (12 servings)

  • Carbs: 10.3g
  • Protein: 14.3g
  • Fat: 51.5g
  • Calories: 548

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