Low Carb Pumpkin Cheesecake Recipe

Indulge in this decadent Low-Carb Pumpkin Cheesecake, a guilt-free holiday dessert that even your non-low-carb family will crave! This surprisingly simple recipe boasts incredible flavor and texture, making it the perfect festive treat. Skip the sugar rush and enjoy every creamy, pumpkin-spiced bite.

Prep Time 30 mins
Cook Time 140 mins
Calories 310.9 kcal
Protein 12g
Rating 5.0 (6 Reviews)
Low Carb Pumpkin Cheesecake 43

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Carb Pumpkin Cheesecake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Low Carb Pumpkin Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Low Carb Pumpkin Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Combine 1/4 cup Splenda, 1 cup ground nuts (almonds or pecans recommended), and 1/4 cup melted butter. Press firmly into the bottom of a 9-inch springform pan.
  3. Bake for 20 minutes. Reduce oven temperature to 300°F (150°C).
  4. While the crust bakes, bring all cold ingredients to room temperature. This ensures even mixing and a smooth batter.
  5. In a large bowl, beat 16 oz (two 8oz packages) cream cheese and 1 cup Splenda with an electric mixer on low to medium speed until smooth and creamy. Scrape down the sides frequently.
  6. Add 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and a pinch of salt. Beat until well combined.
  7. Add 4 large eggs and 1 large egg yolk, one at a time, beating very slowly after each addition. Mix only until combined.
  8. Gently fold in 1 (15-ounce) can pumpkin puree. Do not overmix.
  9. Pour the batter into the prepared crust.
  10. Wrap the springform pan tightly in aluminum foil to create a watertight seal. Place the wrapped pan in a larger baking pan.
  11. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
  12. Bake for 1 hour at 300°F (150°C), then reduce the oven temperature to 200°F (95°C) and bake for another hour.
  13. Turn off the oven and leave the cheesecake inside with the door slightly ajar until the oven is completely cool. This slow cooling prevents cracking.
  14. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
  15. Serve and enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

29g

Fat

78g

Carbs

3g