Sugar-Free Pumpkin Cheesecake
Indulge guilt-free with this irresistible Sugar-Free Pumpkin Cheesecake—perfect for the fall season or anytime you crave a creamy, spiced dessert without added sugar! This keto-friendly delight features a buttery almond flour crust and a velvety filling made from luscious cream cheese, rich pumpkin puree, and aromatic pumpkin pie spice, all sweetened with erythritol for a sugar-free treat. With simple steps, minimal prep time, and a foolproof baking technique, this cheesecake offers a smooth texture and a burst of festive flavor. Ideal for holiday gatherings or as a weeknight indulgence, pair each slice with a dollop of whipped cream or enjoy it as-is for a wholesome pumpkin dessert experience.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Powdered erythritol
- 0.25 cup Butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Pumpkin puree
- 0.75 cup Granulated erythritol
- 0.5 cup Sour cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Pumpkin pie spice
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides and bottom or lining the bottom with parchment paper.
In a medium mixing bowl, combine the almond flour and 0.25 cup of powdered erythritol. Stir in the melted butter until the mixture resembles wet sand.
Press the almond flour mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then remove from oven and let cool slightly.
In a large mixing bowl, beat the softened cream cheese and 0.75 cup of granulated erythritol with an electric mixer on medium speed until smooth and fluffy, about 1-2 minutes.
Add in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.
Add the eggs one at a time, blending just until each is incorporated to avoid over-mixing which can cause the cheesecake to crack.
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
Place the cheesecake on the middle rack of the preheated oven and bake for 55-65 minutes, or until the center is set but still jiggles slightly. The cheesecake will continue to set as it cools.
Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Run a knife around the edges before removing the sides of the springform pan. Slice and serve.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.2 g | 414% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 2392 mg | 104% | |
| Total Carbohydrate | 296.6 g | 108% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 38.1 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1118 mg | 86% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
