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
- 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.
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!
4 thoughts on “Low Carb Pumpkin Cheesecake Recipe”
Looks good ☺️
Thank you! We really liked it!
i watched you making it and now i wanna do it too ^^
thank you Cindy for sharing
Thank you! If you make it, I hope you enjoy!