Guilt-free delight with our Sugar Free Pumpkin Cheesecake with a Caramel Drizzle is a perfect blend of creamy cheesecake and warm pumpkin spice, topped with a decadent low carb caramel drizzle.
As autumn's crisp air and vibrant foliage set in late September to October and November, there's an undeniable yearning for warm, comforting treats. This dessert perfectly encapsulates the essence of fall by blending the rich, earthy notes of pumpkin spice with the velvety goodness of cheesecake.
This keto pumpkin cheesecake goes extremely well with my Low Carb Caramel Drizzle recipe. In fact, I would say it's a must for this dessert as it rounds out all the flavors in this delicious low carb dessert.
If you love a pumpkin pie you will love this low carb pumpkin cheesecake.
- Why you'll love this sugar free pumpkin spice cheesecake recipe?
- 🥘 Ingredients Used
- Recipe Variations
- 👨🏻🍳 Steps to make the cheesecake
- 🎃 Other pumpkin recipes you might enjoy
- Pumpkin Puree or Pumpkin Pie Filling?
- ♨️ Recipe tips and serving suggestions
- 💭 Frequently asked questions
- 🍽 Other recipes you may enjoy
- Sugar Free Pumpkin Cheesecake with Caramel Drizzle
Why you'll love this sugar free pumpkin spice cheesecake recipe?
- Delicious Fall Flavor: This recipe captures the warm, comforting flavors of pumpkin spice, making it the perfect autumn treat. You'll savor the rich and cozy taste of the season in every bite.
- Low Carb, Sugar-Free: If you're watching your carb and sugar intake, this cheesecake is a dream come true. You can enjoy the sweetness without the guilt, making it ideal for a low-carb or sugar-free lifestyle.
- Creamy and Indulgent: The cheesecake's creamy texture is simply irresistible. It's a guilt-free indulgence that doesn't compromise on taste, giving you a luxurious dessert experience.
- Caramel Drizzle: The sugar-free caramel drizzle takes this dessert to the next level. It adds a luscious, sweet element that perfectly complements the spiced cheesecake, making each slice a true delight.
- Easy to Make: This recipe is straightforward and beginner-friendly. You don't need to be a master baker to bake cheesecake and create a stunning dessert that will impress your friends and family. Enjoy the process of making it as much as you'll enjoy eating it.
Incorporating all these factors, this sugar-free, low-carb pumpkin spice cheesecake with a sugar-free caramel drizzle is a must-try dessert that brings together the best of fall flavors and healthy eating, ensuring you can indulge without any reservations.
🥘 Ingredients Used
This delectable recipe consists of three distinct components: a spiced crust that radiates warmth, a velvety pumpkin spice filling that embodies the essence of autumn and an indulgent caramel drizzle topping. While the caramel drizzle is optional, it's an irresistible addition that elevates the entire dessert. After all, why resist such a tempting finishing touch?
- Pumpkin Puree: giving it that pumpkin flavor and color to this creamy dessert. Using a 100% pure unsweetened pumpkin puree to keep it low carb.
- Cream cheese: 24 ounces of full fat cream cheese were used in this cheesecake keto dessert for that mild sweet taste and pleasant tang making this pumpkin cheesecake super thick and creamy. I use full-fat cream cheese.
- Pumpkin Pie Spice: a blend of spices like cinnamon, ginger, all spice, nutmeg and cloves. You can blend the spices together to make your own or simply purchase a pumpkin pie spice
- Erythritol: this is my favorite sweetener as I find it is the closest sweetener to sugar and as a type 2 diabetic it does not seem to spike my blood sugars.
- Almond Flour Crust: for the base of the crust, ground blanched almonds were used for this recipe which gives it a slightly nutty flavour plus it's low carb and gluten free.
- Sour Cream: for that mild tart flavour and creaminess which makes this pumpkin spice caramel dessert super decadent.
See the recipe card for a full list of ingredients and quantities.
Here are five low-carb variations of the Sugar-Free Pumpkin Spice Cheesecake with a Caramel Drizzle:
- Nutty Crust: Instead of a traditional crust, create a nut-based one using almonds, walnuts, or pecans. Blend them with a touch of melted butter or coconut oil for a delicious, low-carb, and gluten-free alternative.
- Keto Sweeteners: Experiment with keto-friendly sweeteners like erythritol, stevia, or monkfruit sweetener to replace traditional sugar in the recipe. These low carb keto sugar free options provide the sweetness without the carbs.
- Dairy-Free: Make the cheesecake dairy-free by using a combination of dairy alternatives, such as coconut cream or almond milk for the filling, and dairy-free cream cheese. This variation is perfect for those with lactose intolerance or following a vegan diet.
- Crustless Mini Cheesecakes: For a quicker and portion-controlled option, bake individual crustless mini cheesecakes in a muffin tin. This way, you can enjoy the flavors without the need for a crust, making it even lower in carbs.
- Spice Variations: Get creative with your spice blend. While pumpkin spice is classic, you can experiment with different spice combinations like cinnamon and nutmeg, or add a pinch of ginger for an extra kick of flavor.
These variations allow you to customize your low-carb pumpkin spice cheesecake to suit your dietary preferences and taste preferences while keeping it delicious and guilt-free.
👨🏻🍳 Steps to make the cheesecake
How to make a low carb pumpkin cheesecake?
STEP 1: First make the crust by mixing the almond flour with melted butter, all spice, brown sugar erythritol, ginger, pumpkin spice and molasses. Using a food processor or mix together in a bowl then transfer to a springform pan and press the crust evenly.
STEP 2: Bake at 275°F for 12 minutes or until the crust is lightly golden. Set aside until the filling is ready.
STEP 3: Mix the filling ingredients in a stand mixer or using a large bowl with a handheld mixer. First mix the softened cream cheese and slowly add the erythritol.
Slowly mix in 1 egg at a time and then the remaining ingredients, scraping down the sides of the bowl as needed. Once ingredients are incorporated mix on medium high speed for about 2-3 minutes then transfer on top of the crust in the springform pan.
- STEP 4: Place a pan of water (waterbath) on the rack underneath the cheesecake. I used a 9" x 13" pan and filled it with about 2 inches of water. Bake pumpkin cheesecake in a preheated oven at 300°F for 1 hour.
- After the hour of baking, turn off the oven and leave it for another hour.
- Next, remove the sugar free cheesecake from the oven and allow to completely cool in the pan. Transfer to the refrigerator for 1 hour before consuming.
- Once your sugar free pumpkin cheesecake is made drizzle with caramel and add a dollop of whipped cream.
Pumpkin Puree or Pumpkin Pie Filling?
To make sure you have the right type of pumpkin check the ingredients on the can. With Pumpkin Puree you should only see 100% pure pumpkin as the ingredient with no fillers or preservatives.
Pumpkin pie filling contains pumpkin but also has sugar and pumpkin spices which you should stay away from if you want to keep it a low carb or keto option.
♨️ Recipe tips and serving suggestions
Pro Tips to Avoid Cracks in Your Cheesecake:
- Make sure your ingredients like eggs, cream cheese and sour cream are at room temperature before using them.
- Using a water bath under the cheesecake while baking will help keep moisture in the oven and the cheesecake will be less likely to crack.
- Allowing the cheesecake to cool down in the oven for an hour after baking and then allowing to cool in the pan before transferring to the fridge will assist in not having any cracks.
Although these are the most important tips, sometimes I have followed all of them and still end up with a small crack and sometimes I end up with no cracks.
Tips to hide the crack?
Whipping cream is your best friend and easiest way to hide cracks in the cheesecake. Nobody really cares if it's cracked as long as it tastes amazing!
- Set in the fridge: After the cheesecake has completely cooled it is best to store in the fridge for up to 1 hour before serving. However, I find cheesecakes are even better 24 hours after baking. Therefore, if you have time, bake the cheesecake the day before you wish to consume it.
- Refrigeration: After making the cheesecake, let it cool to room temperature. Then, cover it securely with plastic wrap or aluminum foil. Place it in the refrigerator to keep it fresh. The cheesecake can be stored in the fridge for up to 3-4 days.
- Freezing: If you want to extend the storage life, consider freezing your cheesecake. To do this, wrap the cheesecake in multiple layers of plastic wrap or aluminum foil to prevent freezer burn. Alternatively, you can use an airtight container. Label the container with the date for reference. A frozen cheesecake can stay good for up to 2-3 months.
- Slicing Before Freezing: For convenience, you can slice the cheesecake into individual portions before freezing. This makes it easier to thaw and enjoy only what you need at a given time.
- Thawing: When you're ready to enjoy a slice, transfer it to the refrigerator and let it thaw slowly. This can take several hours to overnight, depending on the size of the slice. Avoid thawing at room temperature to maintain the cheesecake's texture.
💭 Frequently asked questions
A slice of this cheesecake contains roughly 5g net carbs and therefore can fit into a keto diet. This cake is sugar-free and may be a healthier option for most people who follow a keto, low carb and diabetic friendly diet. This cake is also gluten free.
No. However, the water bath is used to keep moisture in the oven while reducing the risk of getting cracks in the cheesecake.
Yes, if you simply want the cheesecake to have the pumpkin spice flavors without using pumpkin simply replace the pumpkin puree with an additional cup of sour cream.
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Sugar Free Pumpkin Cheesecake with Caramel Drizzle
- 1 tablespoon caramel drizzle
- whipping cream
- Using a food processor or a large bowl, mix together the almond flour with melted butter, all spice, brown sugar erythritol, ginger, pumpkin spice and molasses. Then transfer to a springform pan and press the crust evenly.
- Bake at 275°F for 12 minutes or until the crust is lightly golden. Set aside until the filling is ready.
- Mix the filling ingredients in a stand mixer or using a large bowl with a handheld mixer. First cream the cream cheese and slowly add the erythritol.
- Slowly mix in 1 egg at a time and then the remaining ingredients, scraping down the sides of the bowl as needed. Once ingredients are incorporated mix on medium high speed for about 2-3 minutes then transfer on top of the crust in the springform pan.
- Place a pan of water on the rack underneath the cheesecake. I used a 9" x 13" pan and filled it with about 2 inches of water.
- Bake the cheesecake in a preheated oven at 300°F for 1 hour. After the hour of baking, turn off the oven and leave it for another hour. Next, remove the cheesecake from the oven and allow to completely cool in the pan. Transfer to the refrigerator for 1 hour before consuming.
- Top with low carb caramel sauce and whipped heavy whipping cream
- Ingredients like eggs, cream cheese and sour cream should be at room temperature before using
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
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All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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