Low Carb Cinnamon Pumpkin Cheesecake starts with a creamy pumpkin cheesecake base with a rich cinnamon layer on top It is baked on a easy and delicious crust. It is the best pumpkin cheesecake you’ll try this season.
Come on Fall and Pumpkin Cheesecakes!
Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. Now if we can just get the weather to help a girl out and ease up so I’ll be thrilled.
Here in the south we are all ready for fall but we still have quite a few weeks before we see the weather back off for real and finally let us know summer is gone.
We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather.
So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I’ll be waiting for fall decorations or all things pumpkin. Nope, I barely make it until September 1 st and I’m not every sorry about that.
Thank goodness my husband and son are ready for fall and pumpkin too, because I don’t think I could have passed up a slice of this cheesecake for one moment longer.
Making The Cinnamon Pumpkin Cheesecake
Now, before you say it, I know that pumpkin cheesecake is not a new recipe and that you could probably Google it and have it come up ten thousand low carb pumpkin cheesecakes, so I get it. But this one is so good, I had to post it!
I think my version is slightly different in that I highlight the fall spices a little more with a thin layer of cinnamon cream over the top of my light and fluffy pumpkin cheesecake. Not to mention the buttery cookie crust!
Besides, the more cheesecake recipes the better, so I don’t mind that there are other versions of low carb pumpkin cheesecake on the internet.
I don’t think you will mind either if you give this one a try. After all, we could just eat our way through each recipe on the internet one slice at a time. How could that ever be a bad thing, right?
How Do You Make The Crust For This Cinnamon Pumpkin Cheesecake?
There are only a few steps to making this cheesecake. First you’ll need to make your crust mixture and prebake it slightly before adding the white chocolate filling.
Crusts are one thing that are personal preference on cheesecakes. Some enjoy crust where others like them without.
I’m kind of in the middle of the two & enjoy a buttery crust, but I like it to be nice and thin. This adds to the overall flavor of the dessert but still lets the cheesecake filling be the star of the show.
Tips For Baking & Chilling The Cheesecake:
So in this portion of the post I’m going to give you some tips for making this recipe that will help you have success. Follow these tips and tricks for making this recipe and I promise it will be the perfect cheesecake to serve to your family and friends every time!
- Buying Pumpkin: it is important to make sure you are buying pumpkin puree and not the pumpkin pie mix when you go to the store to pick up your ingredients for this cheesecake. The pumpkin pie filling will have tons of added spices already in the pumpkin mix.
- Use Room Temperature Ingredients: This one is really all about making sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well and will leave you with a lumpy mess, so it needs to be room temperature.
- Don’t Over Mix the Batter: Over mixing or using the mixer on a high speed adds more air to the batter. Too much air in a cheesecake can cause cracks when baked. So blend the cheesecake batter just enough on a medium speed to get everything combined.
- Have the Right Pan: To get that perfect looking cheesecake, you need a pan with removable sides. These types of pans are known as Spring form Pans. You can pick these up, fairly inexpensively, at your local retail store or on Amazon. And if you’re a lover of cheesecake, you’ll use it allot so it’ll be a good investment.
- Don’t Over bake The Cheesecake: Over baking is another issues that is common with cheesecakes. Try to avoid over baking your cheesecake because it will cause cracks on the top of the cake.
- Have Patience When Cooling and Chilling the Cheesecake: When the cheesecake has baked enough and is set, but still jiggly, it’s time to begin cooling. I typically start the cooling process in the oven with the door closed and oven off, for about 30 minutes before I crack the door on my oven and let it cool another 30 minutes then I take it out to cool completely. This extra step helps the cheesecake cool slower which again will help you to avoid large splits or cracks on top. I also recommend chilling the cheesecake for several hours in the refrigerator before serving, to get the best taste and texture experience.
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Low Carb Cinnamon Pumpkin Cheesecake
A creamy pumpkin cheesecake topped with a creamy vanilla and cinnamon layer. It is a rich and decadent cheesecake great for Fall.
Ingredients
Filling
- 16 ounces of softened cream cheese
- 12 ounces of pumpkin puree
- 1/2 cup of sour cream
- 3 large eggs
- 1/2 cup of Pyure Sweetener
- 1 teaspoon of vanilla
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- pinch of salt
Crust
- 1 1/2 cups of almond four
- 1/4 cup of oat fiber
- 1 stick + 1 tablespoon of melted butter
- 1/4 cup of Pyure Sweetener
- 1/2 teaspoon of Cinnamon
Instructions
- Preheat your oven to 325 degrees.
- Prepare the crust by putting all the dry ingredients into a bowl and pouring in the melted butter.
- Mix the ingredient well until you can pinch the almond mixture between your fingers and it sticks together. If it is a bit dry you can add in a little more melted butter.
- Press the crust mixture into the bottom of a 9 inch spring form pan, evenly. If you do not have a spring form pan you can use a baking dish.
- Next, blind bake the crust for about 5-7 minutes, then set it aside.
- To make your filling add the cream cheese, sour cream, eggs, vanilla, spices and sweetener to a blender or food processor. Mix the ingredients until there are no lumps.
- Once it is mixed remove 1 cup of the mixture and set it aside.
Add in your pumpkin into the remaining mixture in your blender or processor. - Mix it well, you may want to taste for sweetness here, I always do to make sure it is sweet enough. Especially if you are using a sweetener other than the ones I mention.
- When it is ready pour your pumpkin mixture over your crust and make sure it is in an even layer.
- Next poor the reserved one cup of cheesecake mixture over the top of the pumpkin layer.
- Sprinkle more cinnamon over the top and gently swirl the top layer. The cinnamon should still be seen on the top of the cheesecake.
- Bake the cheesecake at 325 degrees for an 65 minutes if using the 9 inch round spring form pan. If you are using a more shallow pan you may have to adjust your cooking time to a lower time.
- Begin checking your cheesecake at 30 minutes and adjust as needed in that case. You want your cheesecake to be slightly firm with not much wiggle in the middle.
- Remove the cheesecake from the oven and let it cook completely on cooling rack.
- Once cooled, wrap your cheesecake and place it in the fridge to chill completely before serving. Overnight is best, but at least 4 hour. This is a softer, fluffier cheesecake so the chilling is important.
Notes
Nutritional Information per serving: 397 Calories, 9 grams of Protein, 35 grams of Fat, and 5 net Carbs. There are 8 total carbs and 3 grams of fiber per serving, making it 5 net carbs. Please note that I am not a nutritionist and all my nutrition calculations are per my ingredients via an online food calculator.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
Can you make this in an instant pot?
I’m so sorry I am just seeing this question, Rachael. I took a few days off to be with family. I have never tried this recipe (or any cheesecake for that matter) in my instant pot yet so I am not sure how one would do it. It may be something I try soon to figure it out for myself. If I give it a try I will update the post here as well. I would love to know if you tried it and how it turned out if you did.
This was so delicious, if I hadn’t made it myself, I would not have believed it was low carb!! My daughter follows the keto lifestyle and I, more low carb and this worked for both of us. It was so good it felt like we were cheating!! I followed the recipe pretty closely and added a low carb cream cheese frosting to top it off. How decadent…to die for, really. I’ll be researching your recipes in hopes of finding other wonderful desserts.
Yay!! So glad you guys enjoyed the cheesecake, it is still one of my favorites I’ve made too. Thank you so much for giving it a try and letting me know you enjoyed it. I love hearing that!
Is nobodies pie dripping all over the inside of the oven and smoking like crazy?? What a disaster!
Vaughn, I am so sorry to hear your cheesecake didn’t turn out. I have never had any issues or had anyone tell me they had leaking or spillage. Man, I hate that it turned out to be a mess for you. I honestly can’t imagine what happened. Why did type and size of pan you use? Springform or baking dish?
I have this in the oven right now! So excited to try it tomorrow. I’m super sensitive to the taste of stevia so I used only half of the pyure that the recipe calls for. I tasted the batter and it was good! I still felt like that strong flavor was there though. Hope it bakes away…I’m new to this keto lifestyle and having to re-learn how to bake!
Hi Amanda! I hope you enjoy the cheesecake. the Stevia is definitely something that takes some adjustment. I always feel like it tastes better the longer it sits in the fridge. So leaving it to chill until tomorrow will help mellow it out a little. Soon you will adjust to cooking and baking with all the new things! I hope you have a great Thanksgiving and wishing you much success on your Keto journey!
Would you freeze this?
Yes you can! I am actually making ours tonight and freezing until the 25th when we celebrate with one side of our family.
This is a great recipe! I made a couple of adjustments, because I can’t have artificial sweetener, and it came out perfect! I used coconut sugar in equal parts to your sweetener, added an additional 2 Tbl. of raw honey, and added some lemon juice. I am happy to have found your recipe that I can safely alter without ending up with a weird mess.
That is fantastic Sara! I am so glad you were about to adapt it to your needs. I always love hearing that!
Thank you Sarah! You answered my one objection – how to make it without Stevia!
This recipe is amazing! It fills my unhealthy-pumpkin-pie craving down to the regular tasting crust! I’m in heaven! I’m totally hoarding the leftovers and savory every slice! I’ve tried a bunch of low carb pumpkin recipes and somehow I always mess them up and don’t love the results -not the “unhealthy” flavor that I was looking for. This recipe I followed closely except for subbing pyure for erythritol and stevia. And added a tbsp of lemon juice to the batter. And 1/4tsp gluccomannan. I’m positive the oat fiber is a key ingredient in the crust for authentic flavor. Thank you so much! You saved pumpkin and healthy for me!
This makes my heart so happy Eunice to hear this!! I am so glad you enjoyed it and it was a helpful recipe for you. I really appreciate you trying the recipe and letting me know. 🙂
Could I inquire as to the carb count without the crust?
Tara, I am sorry but I have only ever calculated the recipe as a whole.
That Sounds great. Do you have all the measurements in gram? Because i think one Stick of butter in Switzerland is Not the same. Thank you
Hi Susanne, I am sorry I don’t have the measurements in grams, but I think there should be some places online that you could plug the measurements in and it would convert it for you. My stick of butter is 1/4 of a pound (or 4 ounces. Hope that helps some when you go to convert the measurements.
Can I use Erythritol or powdered swerve or xylitol in place of the Pyure sweetener?
You can certainly use any sweetener you prefer. The Pyure is just an erythritol and stevia blend, so I think any of those you mentioned would work well. I just can’t speak for the exact amount you should use because I know they all vary some. I suggest perhaps start with a little less and taste as you go to adjust the sweetness to your liking.
How many grams of sugar per serving? Sorry if I missed it at the bottom of the recipe – it was hard for me to read. I realize Pyure was used in the filling, but wondering with crust and the rest what the sugar count is. Thanks!
Hi Diane, this cheesecake using my recipe and ingredients only has 2 grams of sugar per slice and that comes from the natural sugars of the pumpkin and dairy in the recipe. I use only Pyure Sweetener in the whole recipe so no additional sugar is added. 🙂
What is the sugar substitute you used?
Hi Edith, the substitute is called Pyure. It is a Stevia and Erythritol blend. I find it at local supermarkets like WalMart but it can also be ordered online.
I’m assuming all spice is the spice and not a brand name mix? 🙂
I asked my family to trust me with a low carb Christmas dinner this year. They were reluctant to abandon their sugary desserts… until they tasted this! Everyone agreed it was the best homemade cheesecake they’ve ever had. It will be a staple dessert in our home!
Awesome, I am so glad it was a hit! Thanks so much for stopping by to let me know. This made my day! Wishing you and your family a very happy new year to come!
How many servings per recipe, please?
Hi Kreger, you can see serving size and servings per recipe at the top of the recipe section. This cheesecake is 8-10 slices and a serving is one slice. It is rich so I do 10 slices when I cut mine.
Do you think sweet potato puree would work instead of pumpkin?
Yes, it would work. However the carb count would increase a good bit.
Wow! this was spot on! It tasted amazing, I don’t think I’ve ever tasted any better.
Aww, thank you so much Melissa! That is very kind and I am glad you liked it.
What is the serving size?
I slice about 1/8th of cheesecake.
Dumb question here – what is blind bake? I’ve been baking for many years but never heard of it.
Hi Cincy, blind baking is just a termed used for prebaking the pie/tart shell before the filling is added. It just helps the cheesecake crust not be soggy on the bottom at the end of the bake. Hope you have a great day. 🙂
Mmmm! Coming back to this one in a couple of weeks for a big dinner! It sounds simply wonderfu! <3
Thanks Katharine! 🙂