Creamy Sugar-Free Pumpkin Cheesecake – Guilt-Free Fall Bliss in Every Slice

Hey there, pumpkin lovers!
I’m so glad you stopped by today because we’re about to make something truly magical: my Creamy Sugar-Free Pumpkin Cheesecake. This velvety, rich cheesecake tastes just like the classic but skips all the sugar — and the best part? No one will ever know!

I whipped this up on a chilly October afternoon, with cinnamon in the air and jazz on the record player. My kitchen smelled like fall and cozy memories. Each bite is smooth, spiced, and indulgent — everything you want from cheesecake, minus the guilt.

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Overview of Recipe Content

What is Sugar-Free Pumpkin Cheesecake?

It’s a rich, creamy, baked cheesecake infused with pumpkin purée and warm spices, naturally sweetened with a zero-sugar sweetener like allulose or erythritol. The result: a luxurious dessert that’s perfect for fall gatherings, holidays, or anytime you want a comforting yet healthy treat.

Why You’ll Love It

• Completely sugar-free (but no weird aftertaste!)
• Creamy, smooth, and custardy texture.
• Low-carb and keto-friendly.
• Perfect for Thanksgiving, cozy nights, or brunch.

What It Tastes Like

Rich like classic cheesecake, with the warm, spiced sweetness of pumpkin pie. The cream cheese adds tang, and the pumpkin brings that cozy autumn flavor we all crave.

Ingredients

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For the Crust

• 1 ½ cups almond flour
• 3 tablespoons melted butter
• 2 tablespoons sugar-free sweetener (like monk fruit or erythritol)
• ½ teaspoon cinnamon
• Pinch of salt

For the Filling

• 16 oz cream cheese, softened
• 1 cup pumpkin purée (not pumpkin pie filling)
• ¾ cup sugar-free sweetener (monk fruit, allulose, or erythritol)
• 3 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon cloves (optional)
• Pinch of salt

The Secret Ingredient

• 2 tablespoons heavy cream — it gives the cheesecake an unbelievably silky, melt-in-your-mouth texture!

Tools Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Oven and water bath pan (for gentle baking)

Suggested Substitutions

• Dairy-free: Use vegan cream cheese and coconut cream instead of sour cream.
• Nut-free crust: Substitute almond flour with oat flour or crushed sugar-free graham crackers.
• Sweetener swap: Allulose gives the smoothest texture, but erythritol works too.

How to Make Sugar-Free Pumpkin Cheesecake

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Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. Mix almond flour, sweetener, cinnamon, salt, and melted butter in a bowl.
3. Press into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then cool completely.

Step 2: Make the Filling

1. In a large mixing bowl, beat cream cheese until smooth and fluffy.
2. Add sweetener and continue beating until combined.
3. Mix in pumpkin purée, sour cream, heavy cream, vanilla, and spices.
4. Beat in eggs, one at a time, just until smooth (don’t overmix).

Step 3: Bake the Cheesecake

1. Pour filling over the cooled crust and smooth the top.
2. Place the pan in a larger roasting pan and fill halfway with hot water (this water bath keeps it creamy).
3. Bake for 55–65 minutes until the edges are set but the center is slightly jiggly.
4. Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.

Step 4: Chill & Serve

Cool completely, then refrigerate for at least 4 hours (or overnight). Slice and serve chilled with whipped cream and a sprinkle of cinnamon.

What to Serve with Sugar-Free Pumpkin Cheesecake

Pair it with:

• A cup of chai or espresso
• A drizzle of sugar-free caramel sauce
• A dollop of whipped cream
• Crushed pecans or toasted coconut

For a full fall dessert spread, try pairing it with Healthy Pumpkin Bread, Protein Cookie Dough, Apple Pie Overnight Oats, Cinnamon Roll Protein Pancakes, and Peach Overnight Oats.

Tips for Making It Perfect

• Use room-temperature ingredients — this ensures a smooth batter.
• Avoid overbeating once you add the eggs to prevent cracks.
• Water bath = creamy perfection. Don’t skip it!
• Cool gradually — sudden temperature changes can cause the cheesecake to split.
• Chill overnight for the best flavor and texture.

Storage Instructions

• Fridge: Keeps for up to 5 days in an airtight container.
• Freezer: Freeze whole or by slice for up to 2 months. Thaw overnight in the fridge before serving.
• Make ahead: Bake a day in advance — it tastes even better the next day!

General Information

Cheesecake has been around since ancient Greece, but this version leans on modern, health-conscious ingredients. It’s creamy, comforting, and proof that you don’t need sugar to enjoy dessert season.

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Frequently Asked Questions

Can I make this crustless?
Yes! Skip the crust and pour the filling into a greased dish.

Can I replace pumpkin purée with sweet potato?
Absolutely. Sweet potato gives a slightly sweeter, earthy flavor.

Can I use a store-bought sugar-free crust?
Yes, just make sure it’s prebaked and fully cooled.

Why the heavy cream?
It’s the secret to ultra-creamy texture without adding carbs or sugar.

Conclusion

This Sugar-Free Pumpkin Cheesecake is proof that fall desserts can be indulgent and healthy. With every bite, you’ll taste cozy spices, creamy pumpkin, and buttery cheesecake bliss — all without the sugar crash.

Next time you’re craving comfort, bake this beauty and share it with someone you love.

If you enjoyed this, check out Healthy Pumpkin Bread or Protein Cookie Dough.

Interactive Elements

If you bake this, I’d love to see your creations!
Tag me on Pinterest or comment below with your version.

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Nutritional Information (per slice)

Calories	Protein	Carbs	Sugar	Fat	Fiber	Sodium
280	9g	7g	1g	24g	2g	160mg

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