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Decadent Sugar-Free Pumpkin Cheesecake 5 Stars

Sugar-Free Pumpkin Cheesecake (Low-Carb & Creamy)
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Enjoy a creamy and decadent sugar-free pumpkin cheesecake that is perfect for a low-carb or diabetic-friendly dessert. This recipe delivers all the classic Thanksgiving flavors without the sugar.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1/2 cup erythritol
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup heavy cream
  • Crust:
  • 1 1/2 cups almond flour
  • 1/4 cup erythritol
  • 1/4 cup melted butter
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Prepare the crust: In a medium bowl, combine almond flour, erythritol, melted butter, and cinnamon. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan.
  3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let it cool.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and erythritol until smooth and creamy.
  5. Beat in the vanilla extract, cinnamon, nutmeg, and cloves.
  6. Stir in the pumpkin puree until combined.
  7. Add the eggs one at a time, beating well after each addition.
  8. Gradually mix in the heavy cream until the filling is smooth.
  9. Pour the filling over the cooled crust.
  10. Bake for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
  12. Remove from the oven and let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • Ensure your cream cheese is fully softened for a smooth filling.
  • Use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar.
  • For a smoother cheesecake, you can use a food processor to combine the filling ingredients.
  • If you don’t have a springform pan, you can use a regular pie plate, but the cheesecake will not be as easy to serve.

Nutrition

Find it online: https://savorandpin.com/sugar-free-pumpkin-cheesecake-low-carb-creamy/