Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired)

Low Carb Pumpkin Cheesecake Recipe

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. September 12th was National Encouragement Day. 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.

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.

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.

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 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.

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. I highly recommend using parchment paper, and 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. 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 

Parchment Paper

Food Processor

Nutmeg Grinder

More Cheesecakes from Spinach Tiger

 Pumpkin Recipes from Spinach Tiger