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Home » Keto/ Low Carb Recipes » Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired)

Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired)

November 4, 2020 by Angela Roberts 11 Comments

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Low Carb, Keto Friendly Pumpkin Cheesecake from Spinach TIger. #ketopumpkincheesecake #lowcarbpumpkincheesecake via @angelaroberts

Low Carb Pumpkin Cheesecake Recipe

How to Make a Good Low Carb Pumpkin Cheesecake Recipe

Cheesecake is probably one of the most intimidating desserts to make. There are two concerns. When is it really done and will it crack?

Mine obviously didn’t crack, but I did struggle a bit on doneness. You’re supposed to give it a little jiggle. If it jiggles a little circle in the middle, turn off the oven. I didn’t use a bain marie (water bath), as the Loveless Cafe Cookbook says that’s a waste of time.

It bakes for an hour and a half (which seems like a long time). Then turn off the oven,  leave the door open and let it sit in there  for another 30 minutes.  Take it out of oven, and run sharp knife around the edge. Cover loosely with foil for several hours to cool. It’s best if you can refrigerate overnight, but chill for at least 6 hours. Low Carb Pumpkin Cheesecake Recipe Cheesecake Factory Inspired from Spinach Tiger

Stop right here if you’re looking for a pumpkin cheesecake recipe. It’s a high, dense creamy cheesecake just absolutely luscious full of pumpkin pie flavor with a grain free almond flour crust.

You can choose to make this a low-carb, keto friendly recipe by using swerve, or you can use sugar. That is up to you. The rest of the recipe remains the same and it’s Cheesecake Factory inspired.

I served this pumpkin cheesecake recipe at a recent birthday dinner as the birthday girl was on the keto diet. Everyone loved it. Mr. Spinach Tiger, who hates pumpkin pie and hates cheesecake, ate a good share.

This is why I say never say never. You think you know what you like, but don’t cut yourself short because maybe you just haven’t had it prepared the right way or you’ve convinced yourself about something that isn’t true.

National Encouragement Day

I only tell you this because if you think you know yourself fully, take another look, reconsider. There is so much more to you than you know, and perhaps waiting to bloom. While we all have the pleasure of aging, we also have a pleasure of never being done.  Old dogs cannot only learn new tricks; they can invent them.

We humans are fluid. We change. We reconsider. We forgive. We reconcile. We rediscover.  We may gray and wrinkle and lose collagen as our joints ache, but our hearts and minds can continue to grow, surprising us.  . That’s a real thing.  I encourage you to encourage yourself to find discover something new about yourself.

I used to say “I don’t make desserts, I don’t bake” and look at me now. I found out that I can and I do it. I now have a keto home bakery, which I never set out to do.

How to Make Low Carb Pumpkin Cheesecake Recipe from Spinach Tiger

This low carb pumpkin cheesecake gave me no trouble at all. I served with a mixture of heavy cream and sour cream on the side.

I used this recipe from Wholesome Yum for a grain free crust, using almond flour to make a pre-baked crust.

Keto Pumpkin Cheesecake Nutrition Values

I used this organic pumpkin, which has less than 24 net carbs for the whole can. The entire cheesecake serves 10 and has 48 net carbs, making this a very low carb, keto friendly dessert option at 4 net carbs per slice (12 slices to a cake).

The Sweetener for Grain Free Keto Pumpkin Cheesecake

For the sweetener I used the  Confectioner’s Swerve (erythritol), which I can honestly say tasted just like a dessert made with sugar. I’ve used Swerve many times and sometimes you get a cooling effect from it, but this did not happen with the cheesecake. You can read here as to why I love Swerve.

 

Kitchen Items You Need for this Low-Carb Pumpkin Cheesecake Recipe

I like using a springform pan, but you can use a 9 inch heavy duty cake pan. You might have a little left over if you do that which you can put in another pan. (Amazon affiliate). 


I highly recommend using parchment paper  a food processor works better than a mixer because it won’t create air. If you do use a mixer, make sure to tap the baking dish on the counter to remove air.

These are the parchment paper rounds I use and I love that they have the little tabs.


The nutmeg grinder is not absolutely necessary, but my kitchen wouldn’t be without it, because nutmeg only tastes good if it’s freshly ground.

10-inch Spring Form Pan 

Food Processor

Nutmeg Grinder

More Cheesecakes from Spinach Tiger

 Pumpkin Recipes from Spinach Tiger

Most Popular Cheesecake Recipe here is the Grain Free Maple Pecan Cheesecake Bars.

Print Recipe
3.75 from 4 votes

Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

A low carb, gluten free copycat version of Cheesecake Factory Pumpkin Cheesecake. 4 net carbs per slice.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 12
Author: Angela Roberts

Ingredients

  • 4 8- ounce packages full fat cream cheese room temperature
  • ¼ cup sour cream full fat
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ginger ground
  • ¼ teaspoon cloves ground
  • 1/4 teaspoon freshly ground nutmeg
  • 1 15- ounce can pure Organic pumpkin see notes
  • 2 3/4 cups Swerve Confectioner's Sweetener
  • 1 tablespoon vanilla extract or Bourbon
  • 4 large room temperature lightly beaten eggs

Bottom Crust

  • 2 cups almond flour
  • 1/2 cup pecans
  • 1/3 cup melted butter
  • 1 teaspoon vanilla
  • 1 tablespoon Swerve or sugar

Instructions

Make Crust

  • Put pecans in food process until crushed into small pieces.
  • Add almond flour, melted butter, vanilla and swerve.
  • Pat down into a 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that.
  • Bake for 10 to 15 minutes until done. Set aside to cool.
  • Make Filling
  • In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well. Set aside.
  • Using a food processor, mix cream cheese until it is very smooth. Add in swerve. Mix well.
  • Add in sour cream, pumpkin,. Mix well.
  • Add vanilla.
  • Add eggs until just mixed.
  • Pour into prepared pan.
  • Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
  • Turn oven off. Open oven door. Leave in for an hour.
  • Take cheesecake out. Allow to cool for two hours.
  • Refrigerate for at least six hours or overnight.

Notes

I use Confectioner's Swerve for the filling and crust. It's smoother.
You can substitute 2 tablespoons of pumpkin pie spice for the spices.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Cake/ Cupcake Recipes, Dessert Recipes, Diabetic Recipes, Gluten Free Recipes, Grain Free Baking, Keto/ Low Carb Recipes, Paleo Primal, Thanksgiving Recipes Tagged With: almond flour, butter, cheesecake, cinnamon, pumpkin, pumpkin pie spice, sour cream

« Homemade Pizza Sauce, Sugar Free
Low Carb Green Beans Casserole with Brussels Sprouts and Bacon »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Paula Raulinaitis says

    November 26, 2021 at 9:48 am

    5 stars
    I bow to thee….this was an amazing dessert for Thanksgiving! Definitely a must do repeat! Looking forward to leftovers this evening! Yes, there were leftovers because there were only 3 of us this year! yay us!

    Reply
    • Angela Roberts says

      November 27, 2021 at 8:11 pm

      Thank you so much. I’m so happy to hear this.

      Reply
  2. Shannon says

    September 4, 2020 at 3:02 pm

    hi. I see the net carbs listed, but do you happen to know the total carbs per slice??

    Reply
    • Angela Roberts says

      September 5, 2020 at 8:36 am

      7 whole carbs per slice.

      Reply
  3. Shipra SIngh says

    March 17, 2018 at 7:11 am

    4 stars
    What a Delicious Cheese Cake!! I’m sure all of the people like this recipe so much, Nothing like being able to eat a delicious cake on your birthday!!
    Thank you so much!

    Regards
    https://onlinecake.in/17-online-cake-delivery-gurgaon

    Reply
  4. Pam says

    October 13, 2017 at 9:31 am

    You said to use 4 – 8 ounce cream cheese to make 1 pound but I thought 16 ounces make a pound?

    Reply
  5. sippitysup says

    September 17, 2017 at 1:08 pm

    What’s a cooling effect? XOGREG

    Reply
  6. Scarlet @ Family Focus Blog says

    September 15, 2017 at 10:07 am

    Looks so yummy and now I am hungry! I had never heard of Swerve before. I have to check that out!

    Reply

Trackbacks

  1. Best Low Carb Cheesecakes Recipes, Keto Friendly, Almond Flour Crust says:
    May 11, 2018 at 11:18 am

    […] Pumpkin Cheesecake (I usually make this in the Fall, but anytime is good). […]

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  2. 50 Gourmet Thanksgiving Recipes, from Soup to Nuts - Spinach Tiger says:
    November 18, 2017 at 7:59 am

    […] Pumpkin Cheesecake (sugar free, low carb version) […]

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  3. What You Need to Know about Oven-Baked Beef Ribs says:
    September 29, 2017 at 11:01 am

    […] struck gold and ate more than one bite of this keto pumpkin cheesecake a few weeks ago, but seriously these beef ribs do not look or taste like dieting. Eating oven-baked […]

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