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    Home » Recipes » All Recipes

    Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle

    by Oscar Chimenti, Last Modified: April 19, 2023 This post may contain affiliate or sponsored links. See the Disclosure Policy linked in my footer.

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    Jump to Recipe Print Recipe
    plate with half a cheesecake topped with whipped cream and a fork on the side with full cheesecake and a pumpkin.

    Super delicious Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle is made with a sugar free gingerbread crust and a creamy filling.

    plate with half a cheesecake topped with whipped cream and a fork on the side with full cheesecake and a pumpkin this recipe

    Pumpkin spice is popular during the fall season and is enjoyed in a variety of ways. I enjoy everything pumpkin spice and this recipe hits all the spots.

    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 flavours in this delicious low carb dessert.

    If you love a pumpkin pie you will love this low carb pumpkin cheesecake.

    Jump To:
    • 🥘 Ingredients Used
    • 👨🏻‍🍳 Steps to make the cheesecake
    • 🎃 Other pumpkin recipes you might enjoy
    • Pumpkin Puree or Pumpkin Pie Filling?
    • ♨️ Top tips and serving suggestions
    • 🥣 Equipment used to make the pumpkin cheesecake
    • 💭 Frequently asked questions
    • 🍽 Other recipes you may enjoy
    • Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle

    🥘 Ingredients Used

    This recipe has 3 parts to it, the crust made with warm spices, the creamy pumpkin spice filling and the caramel drizzle topping which is optional but for real, why would you not.

    • Pumpkin Puree: giving it that pumpkin flavour and colour to this creamy dessert. Using a 100% pure unsweetened pumpkin puree to keep it low carb.
    • Cream cheese: 24 ounces of cream cheese were used in this cheesecake keto dessert for that mild sweet taste and pleasant tang makes 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 favourite 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: 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.

    👨🏻‍🍳 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.

    springform pan with crumbs and a hand pressing down on it

    STEP 2: Bake at 275°F for 12 minutes or until the crust is lightly golden. Set aside until the filling is ready.

    gingerbread crust in springform pan

    STEP 3: 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.

    Pouring filling onto crust in springform pan
    • STEP 4: 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.
    pumpkin cheesecake on a platter with a slice missing

    🎃 Other pumpkin recipes you might enjoy

    Easy Low Carb Pumpkin Mousse

    Low Carb Pumpkin Spice Waffles

    Keto Pumpkin Chocolate Chip Cookies

    Keto Pumpkin Chocolate Chip Bread

    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.

    ♨️ Top 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.
    • Serving: serve with a drizzle of the low carb caramel and whipped cream
    • Storage: store the cheesecake covered in the fridge for up to 5 days. I do not recommend freezing this type of cheesecake.
    • Crust: make a more neutral crust and simply combine the almond flour with butter and swerve erythritol.
    plate with half a cheesecake topped with whipped cream and a fork on the side and a pumpkin

    🥣 Equipment used to make the pumpkin cheesecake

    I used a variety of kitchen tools for this recipe but the main equipment were:

    Kitchen Aid Stand Mixer

    9" Springform Pan

    💭 Frequently asked questions

    Is this Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle safe for a ketogenic diet?

    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.

    Do I have to use the water bath when baking the cheesecake?

    No. However, the water bath is used to keep moisture in the oven while reducing the risk of getting cracks in the cheesecake.

    Can I just use pumpkin pie spice without the pumpkin puree?

    Yes, if you simply want the cheesecake to have the pumpkin spice flavours without using pumpkin simply replace the pumpkin puree with an additional cup of sour cream.

    🍽 Other recipes you may enjoy

    • coconut pineapple margarita cocktail garnished with toasted coconut and a cocktail umbrella with an orange straw.
      Coconut Pineapple Margarita
    • bowl with three scoops of the ninja creami protein ice cream next to the pint and an ice cream scoop.
      Ninja Creami Protein Ice Cream
    • Ginger beer mocktail garnished with lime, blackberries and mint.
      Ginger Beer Mocktail
    • two bacon-wrapped hot dog on a plate with a dollop of mustard.
      Bacon Wrapped Hot Dogs Air Fryer Recipe
    plate with half a cheesecake topped with whipped cream and a fork on the side with full cheesecake and a pumpkin

    If you enjoyed this recipe I would love if you would share on social or pin on pinterest.

    slice of pumpkin cheesecake with a fork topped with whipping cream

    Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle

    Oscar
    Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle
    5 from 47 votes
    Print Pin This Recipe
    Prep Time : 15 minutes mins
    Cook Time : 1 hour hr
    Resting in the Oven : 1 hour hr
    Total Time : 2 hours hrs 15 minutes mins
    Course : Dessert
    Cuisine : American
    Diet : Diabetic, Gluten Free
    Servings : 12 people
    Calories : 207

    Nutrition

    Calories: 207kcalCarbohydrates: 6gProtein: 6gFat: 18gFiber: 1gSugar: 4g

    Ingredients
      

    Crust

    • 1 ¼ cup almond flour
    • 3 tablespoon melted butter
    • ½ teaspoon all spice
    • ½ teaspoon Ground Ginger
    • 1 tablespoon brown sweetener
    • ½ teaspoon pumpkin pie spice
    • 1 teaspoon blackstrap molasses

    Filling

    • 24 oz cream cheese 3 pkgs
    • 6 large eggs
    • 1 cup sweetener
    • 1 cup sour cream
    • 1 cup pumpkin puree
    • 1 tablespoon vanilla extract
    • 1 tablespoon pumpkin pie spice

    Topping

    • 1 tablespoon caramel drizzle
    • whipping cream
    Get Oscars New Recipe E-bookCheck out Low Carb & Diabetes Comfort Food!

    Instructions
     

    Crust

    • 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.

    Filling

    • 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.

    Topping

    • Top with low carb caramel sauce and whipped heavy whipping cream
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    Notes

    Tips:
    • Ingredients like eggs, cream cheese and sour cream should be at room temperature before using
    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!

    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

    If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.

    Click here to add your own private notes.

    Nutritional Information

    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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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more food guidelines

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      Recipe Rating




    1. Chef Dennis

      October 21, 2021 at 2:38 pm

      5 stars
      your pumpkin spice cheesecake was a big hit with my friends and family, they only left me a tiny little slice.....

      Reply
      • Oscar Chimenti

        October 21, 2021 at 9:15 pm

        Thanks Chef.

        Reply
    2. Bob

      October 18, 2021 at 8:54 am

      Re the water bath. Do you place the springform pan in the pan with the water, or is the pan with water placed on the rack below the one holding the springform pan? I so want to make this.

      Reply
      • Oscar Chimenti

        October 18, 2021 at 9:15 am

        Place the water bath on the rack below it. I will update the recipe to indicate this. Thank you.

        Reply
    3. Julie

      October 16, 2021 at 8:52 pm

      5 stars
      Okay, I'm sending my uncle to your blog clearly you know what you're doing when it comes to Diabetes. Yay!

      Reply
      • Oscar Chimenti

        October 18, 2021 at 10:15 am

        Yay, thank you.

        Reply

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    Oscar in the kitchen

    I am a Type 2 Diabetic and enjoy creating low-carb and diabetic-friendly recipes that are good for you! All recipes are developed to help you make great food without the highs and lows of diabetes.

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