Sugar-Free Pumpkin Cheesecake

Indulge in the creamy, fall-inspired decadence of this Sugar-Free Pumpkin Cheesecake—perfect for those craving a guilt-free dessert without sacrificing flavor. This low-carb, gluten-free treat features a buttery almond flour crust sweetened with powdered erythritol, paired with a luscious, spice-infused pumpkin cheesecake filling made with pumpkin puree, softened cream cheese, and a touch of sour cream for extra richness. Sweetened exclusively with erythritol, this dessert is a dream for anyone following keto, sugar-free, or diabetic-friendly diets. With its silky texture, warm pumpkin pie spices, and an effortlessly smooth finish, this cheesecake is a festive showstopper that’s as beautiful as it is delicious. Serve it chilled for a crowd-pleasing finale to your holiday spread, or enjoy it as an everyday indulgence with none of the guilt.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Mix until well combined.

Step 6

Add the eggs one at a time, blending just until each is incorporated to avoid over-mixing which can cause the cheesecake to crack.

Step 7

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Step 8

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.

Step 9

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.

Step 10

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Step 11

Run a knife around the edges before removing the sides of the springform pan. Slice and serve.

Nutrition Facts

Serving size	(1382.9g)

Amount per serving	% Daily Value*
Calories	3463.6

Total Fat 323.2g	0%
Saturated Fat 153.1g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1251.3mg	0%
Sodium 2392.1mg	0%
Total Carbohydrate 296.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 38.1g
Protein 86.0g	0%

Vitamin D 152.1IU	0%
Calcium 1117.9mg	0%
Iron 13.6mg	0%
Potassium 1205.1mg	0%

*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.

Source of Calories

Fat: 65.5%

Protein: 7.7%

Carbs: 26.7%