Easy Low Carb Pumpkin Spice Cheesecake is an almond flour crust topped with rich pumpkin spiced filling. It’s a great make ahead dessert for a low carb Thanksgiving!
For every holiday, there needs to be a delicious dessert on the table, like this Low Carb Pumpkin Spice Cheesecake or our popular Keto Raspberry Cheesecake. Rich, creamy, delicious and oh, yes…low carb. This tasty number takes away all guilt so you can enjoy dessert and stay true to your diet and health goals! It’s a win-win!
Visit our Dessert Recipe page for more tasty treats!
INGREDIENTS TO MAKE THIS CHEESECAKE RECIPE
- Cream Cheese
- Pumpkin Puree
- Sour Cream
- Eggs
- Erythritol
- Almond Flour
- Butter
- Vanilla Extract
- Maple Extract
HOW TO MAKE YOUR OWN POWDERED ERYTHRITOL
Making powdered erythritol from the granulated variety is easier than you think. There’s no need to buy both when you can easily change regular erythritol to powdered yourself in the quantities you need.
To do this you’ll need granulated erythritol and a coffee grinder. Both are available from Amazon.
*You can use a food processor but the grinding takes a few minutes so there is the danger of the motor overheating.
PRO TIPS FOR THE BEST LOW CARB PUMPKIN SPICE CHEESECAKE
DON’T OVERBAKE – An over-baked cheesecake will crack. Bake the cheesecake only until the perimeter is firm and the middle 2 – 3 inches are still wobbly. Check the center of the cheesecake with an instant read thermometer. The cheesecake is done at 150°.
COOL SLOWLY – Cool the cheesecake slowly. I take the cheesecake out of the oven and set it on a rack near the stove. After an hour or so, I move the rack to a counter away from the stove and let the cheesecake cool to room temperature. After cooling, cover loosely and refrigerate another 4 – 6 hours until the cheesecake fully solidifies.
GREASE THE PAN – Having a well greased pan not only keeps your cheesecake from sticking when you remove it, it helps keep the cheesecake from cracking on top. Cheesecakes are supposed to shrink from the sides of the pan while baking. If the sides are sticking to the pan, it can’t pull away and the top cracks.
ROOM TEMPERATURE – It’s important to let the eggs and cream cheese come to room temperature before using. Cold eggs can re-harden the fat in the recipe and cause a lumpy batter. Cold cream cheese will not bond together with other ingredients and may give you a chunky batter. Neither of these are the result we want.
If you forgot to set out the eggs or cream cheese to warm beforehand, here is what you can do to speed things up:
- To quickly bring eggs to room temperature, put them in a bowl of warm water while you are gathering the other ingredients and making the crust. Don’t use hot water – you might cook the eggs.
- To soften the cream cheese, take it out of the packaging, cut into small cubes and spread on a plate for 15 – 20 minutes.
Can Pumpkin Cheesecake be frozen?
Yes, it can. Allow the cheesecake to cool completely. Place the cheesecake, still in the pan, in the freezer for 1 hour. Remove from the baking pan to a piece of cardboard lined with parchment paper. Wrap cheesecake in foil, then plastic wrap. Label and freeze up to 2 months.
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Low Carb Pumpkin Spice Cheesecake
INGREDIENTS
For the Crust:
- 2 cups blanched almond flour
- 1/3 cup unsalted butter, measured solid, then melted
- 3 tbsp erythritol , granular or powdered
- 1 tsp vanilla extract
For the Filling:
- 24 ounces cream cheese, from 3 (8 – ounce) blocks, softened
- 1-1/2 cups powdered erythritol
- 3 large eggs
- 1 cup pumpkin puree
- 3 Tbsp sour cream
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 tbsp pumpkin spice
- whipped cream and pecans for garnish, optional
For the Glaze:
- 6 tbsp powdered erythritol
- 2 tbsp heavy cream
- 1 tsp maple extract
- 1 – 2 teaspoons water to thin as needed
INSTRUCTIONS
- Preheat oven to 350°. Grease 9-inch Springform pan. Line bottom with parchment paper (optional). Wrap bottom and sides of pan with foil if worried about leakage (optional).
- Stir almond flour, melted butter, erythritol and vanilla in a small bowl until well combined. The mixture will be crumbly.
- Press the crust mixture into the pan bottom. Bake on center rack of oven for 10 – 12 minutes until just golden. Allow to cool 10 minutes.
- Meanwhile, using a stand or hand mixer, beat cream cheese and powdered sugar at low speed until fluffy. Beat in eggs one at a time. Stir in pumpkin puree and sour cream until just combined and no lumps remain. Add vanilla extract, maple extract, and pumpkin spice. Beat until well combined.
- Pour filling into prepared pan. Smooth top with offset spatula. Bake on center rack of oven for 45 – 55 minutes until center is almost set. (will still be slightly jiggly in the center).
- Remove from oven and allow to cool in the pan. Keep in the pan, cover and refrigerate for at least 4 hours or overnight to fully set.
- To remove, run a knife gently around the sides, unclamp and carefully remove the pan. It should come right off.
- In a small bowl, whisk the powdered erythritol, cream and maple extract. Thin with water to desired consistency. Drizzle over cheesecake slices for serving.
EQUIPMENT WE USED!
NOTES
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NUTRITION INFORMATION PER SERVING
© Copyright Christine Mello for Holistic Yum. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
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