Low Carb Pumpkin Cheesecake Recipe

Name: Low Carb Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces cream cheese (3 8-ounce packages); 1 teaspoon vanilla extract; 1 tablespoon pumpkin pie spice; 4 eggs, plus; 1 egg yolk; 3 tablespoons sour cream; 1 (15 ounce) can prepared pumpkin; 1 1/4 cups Splenda sugar substitute; 2 cups ground nuts (almond or pecan work well); 6 tablespoons melted butter

Servings: persons

1
Preheat oven to 350-degrees.
2
Mix 1/4c Splenda, ground nuts and butter.
3
Press into springform pan.
4
Bake for 20 minutes.
5
Turn oven down to 300-degrees.
6
Bring all cold ingredients to room temperature.
7
With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
8
Add all other ingredients except eggs and pumpkin.
9
When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
10
Fold pumpkin into the batter.
11
When pumpkin is blended, do not mix any more.
12
Always treat the batter gently.
13
Add the pumpkin batter to a well greased springform pan.
14
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
15
Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
16
This is called a water bath.
17
It is a gentler way to cook the cheesecake.
18
Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
19
Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
20
Turn oven off and leave cheesecake in until the oven is completely cool.
21
The cheesecake can even be left overnight at this point.
22
Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
23
Let it set up for several hours in the fridge, preferably overnight.

1178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces cream cheese (3 8-ounce packages), 1 teaspoon vanilla extract, 1 tablespoon pumpkin pie spice, 4 eggs, plus, and more.

Yes, Low Carb Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Carb Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions