This is my favorite time of year. Fall means cinnamon, apples, and pumpkin spice. Here is my pumpkin cheesecake recipe which is perfect for the holidays, especially Thanksgiving. All of the yumminess of pumpkin pie mixed with all of the richness of cheesecake? Could there ever be a pumpkin pie dessert more perfect? Don’t you just love pumpkin recipes at this time of year?
Table of Contents
Pumpkin pie cheesecake
This is a classic, baked pumpkin pie cheesecake. I used my never fail basic pumpkin pie recipe with a few tweaks and it didn’t let me down. It is so very rich, so very creamy, with that dense New York style cheesecake texture. Spicy, pumpkin pie spice deliciousness in a low carb format that is so good you will may not miss the pumpkin pie at the end of Thanksgiving dinner. You won’t want to share it either. You can put a little keto whipped cream or regular whipped cream sweetened with your favorite sugar-free sweetener on the top to dress it up.
The trick to really good cheesecake is patience. And cream cheese. Lots of cream cheese. You also have to let it cool down slowly to room temperature before you put it in the refrigerator overnight. And yes, it’s important that you put it in the refrigerator overnight. It’s during this chilling process that the magic happens in this keto recipe. The pumpkin pie cheesecake filling turns creamier and the flavors meld together in perfect collaboration to create a mouthful of autumn.
You’ll want to bake this in a bain marie, also called a water bath. It’s much easier than it sounds. This is especially important if you are making the cake in individual custard cups or Mason jars as I did here. Just put the jars in a 13 x 9 inch pan of hot water and bake. The water keeps the temperature around the filling cooking evenly. You can also get pretty ramekins with covers that work really well, too. If you want to make a mini pumpkin cheesecake or even a full size, a springform pan will make life a lot easier. It helps the hold the pumpkin cheesecake filling together until it firms up in the refrigerator.
Don’t whip the pumpkin pie filling. Use a paddle attachment and mix it at slow speed. You do not want to whip air into the filling at all.
Where’s the heavy whipping cream and pie crust?
Heavy cream isn’t used in this keto pumpkin pie cheesecake recipe. Sour cream has the thickening agents that help make build u the pumpkin cheesecake richness.
Wait a minute you are probably saying. Where’s the crust? Yes, many keto pumpkin cheesecake recipes have a crust. Coconut flour, almond flour, or other flour ingredients are used. I found any crust I made raised the sugar carb count and didn’t help the flavor. Yes, I tried melted butter, sugar free powdered sweetener, with no success.
I tried to adapt this keto recipe to make pumpkin cheesecake bars. The problem I ran into is the cheesecake layer fell apart without a solid crust to support it.
Low Carb Pumpkin Cheesecake Recipe
This is a beautiful, low carb dessert for your holiday table. Just follow the instructions carefully and do not substitute. Canned pumpkin works well and while you may be tempted, adding more vanilla extract won’t make a big difference in flavor. Yes, I tried !
You may need
The following are affiliate links. As an Amazon Associate I earn from qualifying purchases. This is used for keeping the blog up and running smoothly. Please know this does not change the price you see on Amazon. Thank you for your help and support of Lowcarb-ology!
Low-Carb Pumpkin Cheesecake
- 2 8 oz packages cream cheese room temperature
- 1 cup Xylitol
- 3/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chipotle optional
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ginger
- 3 eggs room temperature
- 1 teaspoon vanilla
- 2 tablespoons of bourbon
- 1/2 cup of sour cream
- Preheat oven to 375F.
- Grease 4 to 6 6-oz custard cups or small mason jars.
- Mix the cream cheese on low speed until creamy.
- Add the Xylitol and continue to beat.
- Add the pumpkin, vanilla, bourbon, and spices
- Add eggs, one at a time, beating 2-3 minutes after each.
- Fold in the sour cream .
- Spoon the batter into the custard cups.
- Grate a little nutmeg over the top
- Place the cups in a 13 x 9 inch pan and half fill with hot water.
- Bake for 20 minutes.
- Turn the oven off – don’t peek! Let the cheesecakes sit in the oven for one hour.
- Remove from the oven and water bath and allow them to come to room temperature.
- Cover tightly and refrigerate at least 8 hours.
Hey, if you found this helpful please consider sharing on your social media.
You may also like…