Super delicious Low Carb Pumpkin Spice Cheesecake with Caramel Drizzle is made with a sugar free gingerbread crust and a creamy filling.
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.
- 🥘 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.
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 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.
- 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 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.
💭 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 flavours without using pumpkin simply replace the pumpkin puree with an additional cup of sour cream.
If you enjoyed this recipe I would love if you would share on social or pin on pinterest.
Low Carb Pumpkin Spice 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.
🌡️ 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