Low Carb Pumpkin Cheesecake
Prep time
Cook time
Total time
This Pumpkin Cheesecake is not only low carb, but also gluten free. Perfect for serving during the holidays!
Recipe type: Dessert
Cuisine: American
Serves: 12 servings
The Crust
  • ¾ cup almonds, finely crushed in food processor*
  • 1 and 1//4 cups pecans, finely crushed in food processor*
  • 6 Tablespoons unsalted butter melted
  • Scant ¼ cup Splenda (or other sugar substitute of your choice)
  • Scant ⅛ teaspoon salt
  • *I think that hazelnut flour would work fine instead of all or a part of the almonds and/or pecans
The Filling
  • 15 ounces of canned pumpkin
  • 4 eggs
  • 1 cup Splenda
  • 2 teaspoons of pumpkin pie spice
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoons vanilla
  • 16 ounces cream cheese, softened
  • ¾ cup sour cream
  • Optional: 1 Tablespoon orange zest
Topping (optional but recommended): sweetened whipped cream
The Crust
  1. Preheat oven to 350 degrees F.
  2. Butter the bottom and sides of a non-stick 9-inch spring form pan
  3. In a medium bowl, mix the ground nuts, melted butter and Splenda until well combined.
  4. Press mixture with fingers to cover the bottom of the springform pan and about ¾ inch up the sides.
  5. Bake 20 minutes and then remove from oven.
The Filling
  1. Reduce oven to 300 degrees F.
  2. While the crust is baking, rinse and dry out the food processor bowl.
  3. Add all of the filling ingredients to the food processor bowl and process until smooth.
  4. Pour filling into springform pan atop the baked crust, and smooth until even.
  5. Place heavy duty foil around bottom of springform pan, place foil and springform pan in roasting pan, and then pour enough water into roasting pan so that the water comes up even with the top level of the cheesecake filling. (For ease of movement, set the empty roasting pan on the oven rack and then pour water from a pitcher into the roasting pan.)
  6. Bake at 300 degrees F for 1 hour.
  7. Reduce oven to 200 degrees F and bake for another hour.
  8. Turn off oven and keep in oven until oven is completely cool. (Overnight is fine).
  9. Cover springform pan and refrigerate for at least 6 hours.
  10. Carefully remove sides of springform pan and place on platter to serve.
  11. Serve with sweetened whipped cream as an optional topping.
Recipe by GINGER WROOT at http://gingerwroot.com/low-carb-pumpkin-cheesecake/