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.
Servings: 12
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.
You can substitute 2 tablespoons of pumpkin pie spice for the spices.