Low Carb Pumpkin Cheesecake Recipe

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Low carb pumpkin cheesecake recipe
Delicious low carb pumpkin cheesecake

I typically eat a carnivore diet, but I wanted to make some kind of dessert so I didn’t have to feel so left out this year. I found a version of this recipe in the 2002 version of 500 Low Carb Recipes by Dana Carpender. (I highly recommend this book if you’re on a low carb diet, btw.)

It tastes exactly like a pumpkin pie to me, but has the consistency of a cheesecake. It’s very similar to a real cheesecake – minus the crust, of course. The only other difference is the use of a granulated artificial sweetener instead of sugar.

This recipe gets a thumbs up from both Andrew and me!

Low Carb Pumpkin Cheesecake

Servings: 8 servings


  • Butter
  • 1/2 cup pecans coarsely chopped
  • 2 (8 ounce) packages cream cheese softened
  • 1/2 cup granulated artificial sweetener (Stevia, Splenda, etc.)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pure canned pumpkin
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt


  • Preheat the oven to 300 degrees F.
  • Butter the bottom and sides of a 9-inch springform cheesecake pan. Sprinkle the bottom with coarsely chopped pecans; set aside.
  • In large mixing bowl, add the cream cheese, sweetener, and vanilla extract. Beat with an electric mixer on medium speed until well-combined and fluffy. (You may need to stop occasionally and scrape the sides of the bowl or beaters with a rubber spatula.)
  • Add the canned pumpkin and sour cream to the cream cheese mixture. Beat on medium speed until well-combined, scraping the bowl occasionally as needed. Taste the mixture now before adding eggs. You can add a bit more sweetener if needed to suit your tastes.
  • Add the eggs, one a time, beating each one in thoroughly before adding the next. Add the spices, and stir until well-combined.
  • Pour the filling into the prepared pan over the pecans. Bake for 60 – 70 minutes at 300 degrees F, or until a knife inserted in the center comes out clean. Let cool for 20 minutes before chilling in the refrigerator for 2 hours.

Recipe Notes

When I made this on my recent vlog, I did not soften the cream cheese first and it was really hard to mix with the beater. In the future, I will throw it in the microwave in the mixing bowl for about 45 seconds first. That should make it much easier to mix.

You can use your preferred granulated low-carb sweetener for this recipe. I used Great Value brand Stevia, but the original recipe called for Splenda. I assume erythritol would work too, but I haven’t tried it myself.

This low carb pumpkin cheesecake was really good. But I’ve found that I just don’t want sweets much anymore since going carnivore. I only ate one piece of this and didn’t really want another. It was a hit with my husband who only eats low-carb about 80% of the time, though.

If you try it out, I would love to hear how you liked it. Leave a comment below and let me know!

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