Craving a decadent dessert that won't derail your low-carb lifestyle? Get ready to fall in love with the most irresistible pumpkin cheesecake that will make your taste buds dance and your diet goals cheer! This Low Carb Pumpkin Cheesecake is the ultimate autumn-inspired treat that proves you don't have to sacrifice flavor to stay healthy. With its creamy texture, rich pumpkin spice flavor, and guilt-free ingredients, this dessert is about to become your new seasonal obsession!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing it with butter or cooking spray.
- In a medium mixing bowl, combine almond flour, 2 tablespoons of erythritol, and melted butter. Mix thoroughly until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to create a compact base.
- In a large mixing bowl, beat cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Add remaining erythritol, pumpkin puree, eggs, vanilla extract, pumpkin spice, and salt to the cream cheese. Mix until completely combined and no lumps remain.
- Pour the cheesecake filling over the prepared almond flour crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform sides.
- Optional: Garnish with a sprinkle of additional pumpkin spice or a dollop of whipped cream before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free cheesecake filling.
- Don't Overmix: When combining ingredients, mix just until everything is incorporated. Overmixing can introduce too much air and cause cracking.
- Water Bath Option: For an extra-smooth texture, consider using a water bath by placing the springform pan in a larger pan filled with hot water while baking.
- Cooling is Crucial: Allow the cheesecake to cool gradually to prevent cracking. The slow cooling process helps the cheesecake set properly.
- Chill Thoroughly: Refrigerating for at least 4 hours (or overnight) is key to achieving the perfect cheesecake consistency.
- Precise Measuring: Use exact measurements for almond flour and sweetener to maintain the low-carb profile and texture.
- Garnish Wisely: Keep toppings low-carb by using sugar-free whipped cream or a light dusting of pumpkin pie spice.Pro Tip: For the most accurate doneness, use an instant-read thermometer. The center should reach about 150°F (65°C) when fully baked.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 10g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 110mg
