Cinnamon Pumpkin Cheesecake ( Sugar Free, Low Carb)

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My Table of Three's Cinnamon Pumpkin Cheesecake is low carb, sugar free, gluten free and both THM and Keto friendlyFall 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. 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, here in the south.

So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to.

My Table of Three's Cinnamon Pumpkin Cheesecake is low carb, sugar free, gluten free and it is perfect for fall. This recipe is both Keto and THM friendly.

I love pumpkin, cream cheese, and cinnamon, so it was only natural that I combine them for a new recipe on the blog. Right?  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.

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, wouldn’t it be wonderful if we could eat our way through each recipe one slice at a time?

Low Carb, Keto, Gluten Free and THM Friendly Cinnamon Pumpkin Cheesecake

 

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1 slice

Low Carb Cinnamon Pumpkin Cheesecake
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Recipe Image

Ingredients

    Filling
  • 12 oz pure pumpkin
  • 2 blocks of Philadelphia Cream Cheese
  • 1/2 cup of Daisy sour cream
  • 3 large eggs
  • 1/2 cup of Pyure Sweetener
  • 1 tsp of vanilla
  • 1/4 tsp All Spice
  • 1/2 tsp Cinnamon
  • pinch of salt
  • Crust
  • 1 1/2 cups almond four
  • 1/4 cup of oat fiber (optional, leave out for grain free option)
  • 1 stick + 1 Tbsp of melted butter
  • 1/4 cup of Pyure Sweetener
  • 1/4 tsp All Spice
  • 1/2 tsp of Cinnamon
  • pinch of salt

Instructions

  1. Preheat your oven to 325 degrees.
  2. Prepare your crust by putting all the dry ingredients into a bowl and pouring in the melted butter.
  3. 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.
  4. 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.
  5. Next, blind bake the crust for about 5-7 minutes, then set it aside.
  6. 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.
  7. Once it is mixed remove 1 cup of the mixture and set it aside.
  8. Add in your pumpkin into the remaining mixture in your blender or processor.
  9. 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.
  10. Once it is ready pour your pumpkin mixture over your crust and make sure it is in an even layer.
  11. Next poor the reserved one cup of cheesecake mixture over the top of the pumpkin layer.
  12. Sprinkle more cinnamon over the top and gently swirl the top layer. The cinnamon should still be seen on the top of the cheesecake.
  13. 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.
  14. Remove the cheesecake from the oven and let it cook completely on cooling rack.
  15. 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

This cheesecake is sugar free, low carb and gluten free. 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.

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31 comments

  1. Eunice says:
    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!
    • Keri Bucci says:
      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. :)
  2. Susanne says:
    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
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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.
  3. Diane Kimberling says:
    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!
    • Keri Bucci says:
      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. :)
    • Keri Bucci says:
      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.
  4. Dina says:
    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!
    • Keri Bucci says:
      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!
    • Keri Bucci says:
      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.
    • Keri Bucci says:
      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. :)

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