Low-carb Pumpkin Cheesecake

Low-carb Pumpkin Cheesecake

Are visions of sugarplums dancing in your head?  Low-carb Pumpkin Cheesecake will make all your dreams come true!

Low-carb GF Pumpkin Cheesecake / singingwithbirds.com

Low-Carb Pumpkin Cheesecake

So here’s a divine low-carb, gluten free pumpkin cheesecake that will stand up to the best holiday dessert out there.  It’s creamy, pumpkin-y and you know what makes it extra special?

Low-carb Pumpkin Cheesecake / singingwithbirds.com

It’s the crust; nutty, flaky and tender.  Make it in 9″springform pan and chill it in the fridge.  Garnish with whipped cream, and take teeny-tiny bites while enjoying visions of sugarplums!

5 from 1 reviews
Low-carb Pumpkin Cheesecake
 
Ingredients
Crust:
  • ½ cup butter, softened
  • 2 cups almond flour
  • ½ cup pecans, chopped
  • ½ cup Splenda
Filling:
  • 2 - 8 ounce packages cream cheese, softened
  • ¾ cup Splenda or sugar
  • 2 teaspoons vanilla
  • 1½ cups canned pumpkin
  • ½ cup sour cream
  • 4 eggs
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
Instructions
  1. Set your oven to 350 degrees with the oven rack set in the middle.
  2. Butter the bottom and sides of a 9-inch springform pan. Combine butter, almond flour, pecans,and Splenda. Pat crust onto the bottom of your prepared pan. Bake for 25 minutes.
  3. While the crust is baking, make a water bath so the top of the cheesecake won't split as it bakes. Pour about 1-inch hot water into a shallow roasting pan big enough to fit the cake pan.
  4. Beat the cream cheese, Splenda (or sugar) and vanilla in the large bowl of an electric mixer until the mixture is smooth. With the mixer on medium speed, add the pumpkin and sour cream and mix thoroughly. Add the eggs one at a time, beating between each addition. Add the spices and salt and mix to blend.
  5. After the crust has baked, lower the oven temperature to 300 degrees. Pour the batter over the crust. Wrap the outside of the cheesecake pan with foil to avoid leaks, and then fill with pumpkin batter. Bake for 1 hour and 10 minutes, or until a knife placed in the center of the cheesecake comes out clean.
  6. Remove from the oven and place on a cake rack. Allow to cool for at least 20 minutes before covering and placing in the fridge. This cake needs to chill for at least 2 hours before serving.

May ALL your Christmas dreams come true!

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

4 Comments

  1. Debbie

    OK, Stupid Debbie question of the century: How in the world do I know if it is “almost room temperature”? Yes, I’m the dumbest blonde on the planet.

    This looks absolutely PERFECT for us around here, and I am absolutely going to try it over the holidays. I have a luncheon club dessert to fix for the end of the week. Don’t know if I’ll do it for that or cave to something just plain out unhealthy. Still, I’m going to try this one sooner rather than later.

    Reply
    • renee @ Singing With Birds

      Thanks for a great question Debbie. Actually, the cream cheese just needs to be softened, so I have made that change. I am just now trying a natural sweetener, new to me, Swerve. I’ll let you know soon what I think. Thanks Debbie!

      Reply
  2. Monica Schustereit

    So I made this its in the oven right now. It smells awesome. But there is like a whole thing of batter left so I would either divide the filling ingredients in half or use the other half for something. Trying to figure out what to do with it. Thanks!!

    Reply

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