Layered or blended, this Pumpkin Pie Cheesecake is perfect for Thanksgiving!
Low Carb Pumpkin Pie Cheesecake Recipe
Crust
- 1 cup pecans
- 1/4 cup almond flour (or hazelnut flour)
- 2 tablespoons oat fiber (or coconut flour)
- ½ tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp pumpkin pie seasoning (optional)
- 1/3 cup granulated sweetener
- liquid sweetener to taste (4-5 drops)
- 4 tablespoons butter, melted
Mix all ingredients in a food processor until coarsely ground. Press into a 9 inch spring form pan. Set aside.
Cheese cake filling
- 2, 8-ounce packages cream cheese
- 1/4 cup heavy cream
- 2 eggs
- 1/3 cup granulated sweetener
- 5-7 drops of liquid sweetener (stevia or liquid sucralose)
- 1 tsp vanilla extract
- ½ tsp lemon juice
Mix cream cheese, heavy cream, eggs, and sweetener until creamy and well blended. Add vanilla extract and lemon juice. Pour cheesecake filling on top of the crust OR blend with the pumpkin pie filling.
Pumpkin pie filling
- 1, 15 ounce can of pumpkin (just pumpkin, not pie filling)
- 2 eggs, well beaten
- 8 tablespoons of butter, melted
- ¾ cup of heavy cream
- 1/3 cup granulated sweetener
- 8 drops of liquid sweetener
- 2 tsp of vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
Mix pumpkin, eggs, melted butter, heavy cream. Mixture should be smooth. Add sweeteners, baking powder, and cinnamon and mix well. Add vanilla extract last. Pour mixture on top of the cheesecake filling or blend it with the cheesecake filling.
Bake at 350 degrees for about an hour and 10 minutes. It should be slightly browned and mostly set. It will be just a little “jiggly” when you remove it from the oven, but will firm up as it cools. Let it sit in the refrigerator for at least 6 hours. It is much better overnight.
Other options
- You can mix the cheese cake mixture with the pumpkin pie mixture instead of layering. It is fantastic!! The pumpkin flavor is more muted, so it depends on your preference.
- The pumpkin pie filling is my favorite. It can be baked into a pie using the same crust or making a different low carb pie crust. You will bake it for about 25-30 minutes at 350.
Either way, just know the cheese cake filling provides more substance and lower carbs. In other words, the majority of carbs are in the pumpkin pie filling, not in the cheesecake portion.
Enjoy and please let me know whether it’s any good! Here’s the link to the video for this recipe: https://youtu.be/i6zUcJSLKsE
Categories: Recipe
Where’s the nutrition ? How many carbs? How many servings?
Honey chile you made my day and beat me to it! I was gonna figure a way to make a low carb version of this and you’ve helped a sista out. Thank you so much and I really look forward to making this and more of your recipes 😊 (You had this southern girl at Gumbolaya!)
Yes! Pumpkin and cheesecake!
The pumpkin pie cheesecake is REALLY GOOD! Thank you!
What is the carb count on this? Looks delish…
It really depends on how you make it. That’s why I’m loathe to give out carb counts!! The highest possible count (with the variations I give) is 7 total carbs for 1/12th slice.
Made this for thanksgiving. It was amazing.
Made this for my first keto Thanksgiving. It was a huge hit!!! I mixed the cream cheese and pumpkin together and did it without the crust. I’m not a pumpkin eating person, but this was just amazing.
I have made this delicious Pumpkin Pie Cheesecake recipe twice now: Canadian Thanksgiving 2019 and 2020. Both times it was a huge hit with my family and I wondered “Why don’t I make this more often?”! Thank you Kristie!