This Low Carb Pumpkin Cheesecake rocks! Gluten free and sweetened with Splenda (or other sugar substitute), this dessert can easily become a holiday (or non-holiday) favorite for everyone.
A rich and sweet pumpkiny filling sits atop a buttery nut crust made with a combination of ground almonds and pecans. I’m thinking that hazelnut flour also would work great in lieu of at least a part of the pecans and/or almonds.
It’s optional, but a dollop of sweetened whipped cream atop a slice really takes this Low Carb Pumpkin Cheesecake to another level of yumness!
The key to keeping this Low Carb Pumpkin Cheesecake tender and to prevent cracking is to (1) bake the cheesecake in a water bath and (2) at a certain point, turn off the oven and keep the the cheesecake in its water bath in the oven until the oven cools completely before removing it from the oven and placing it in the fridge.
Once the springform pan edge is removed, voila! As you can see, the top didn’t crack at all…
…and each bite of this Low Carb Pumpkin Cheesecake is tender, creamy, rich, and pumpkiny.
Because this dessert keeps so well in the fridge, it can be made up to two days in advance when entertaining.
Here’s the printable recipe:
- 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
- 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
- Preheat oven to 350 degrees F.
- Butter the bottom and sides of a non-stick 9-inch spring form pan
- In a medium bowl, mix the ground nuts, melted butter and Splenda until well combined.
- Press mixture with fingers to cover the bottom of the springform pan and about ¾ inch up the sides.
- Bake 20 minutes and then remove from oven.
- Reduce oven to 300 degrees F.
- While the crust is baking, rinse and dry out the food processor bowl.
- Add all of the filling ingredients to the food processor bowl and process until smooth.
- Pour filling into springform pan atop the baked crust, and smooth until even.
- 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.)
- Bake at 300 degrees F for 1 hour.
- Reduce oven to 200 degrees F and bake for another hour.
- Turn off oven and keep in oven until oven is completely cool. (Overnight is fine).
- Cover springform pan and refrigerate for at least 6 hours.
- Carefully remove sides of springform pan and place on platter to serve.
- Serve with sweetened whipped cream as an optional topping.
*Please note that all opinions are mine alone, and that I received no samples, payments, or financial incentives from Splenda, its affiliates or any other person or entity for comments or links in this article.