Description
A rich, creamy, and perfectly spiced sugar-free pumpkin cheesecake that’s smooth, decadent, and guilt-free! Made with pumpkin purée, cream cheese, and warm fall spices — it’s the ultimate low-carb dessert for cozy gatherings.
Ingredients
For the crust:
1 ½ cups almond flour
3 tablespoons melted butter
2 tablespoons sugar-free sweetener (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
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
⅛ teaspoon cloves (optional)
Pinch of salt
Optional toppings:
Whipped cream
Chopped pecans
Cinnamon dusting
Sugar-free caramel drizzle
Instructions
1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix almond flour, sweetener, cinnamon, salt, and melted butter until it resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
4. In a large mixing bowl, beat cream cheese until smooth and creamy.
5. Add sweetener and continue beating until fluffy.
6. Mix in pumpkin purée, sour cream, heavy cream, vanilla, and all the spices.
7. Add eggs one at a time, mixing gently after each addition (don’t overbeat).
8. Pour the filling over the cooled crust and smooth the top with a spatula.
9. Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides to create a water bath.
10. Bake for 55–65 minutes, or until edges are set and the center is slightly jiggly.
11. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
12. Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight.
13. Before serving, top with whipped cream, chopped pecans, or a dusting of cinnamon.
Notes
Use room-temperature ingredients for a smooth, lump-free batter.
Don’t skip the water bath — it keeps the cheesecake creamy and prevents cracks.
Allulose gives the smoothest texture among sugar-free sweeteners.
Cool slowly and chill overnight for the best flavor and structure.
You can freeze individual slices for up to 2 months and thaw overnight in the fridge.
If using erythritol, expect a slightly firmer texture once chilled.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg