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a slice of low carb pumpkin cheesecake on a plate and a fork

Low Carb Pumpkin Cheesecake

Katrin Nürnberger from sugarfreelondoner.com
You'll love this creamy low carb pumpkin cheesecake topped with a sugar free maple caramel sauce! It's perfect for Thanksgiving - and any other day you feel like a celebration. 
Course Dessert
Cuisine American, British
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 455kcal


Pumpkin Cheesecake Crust

Pumpkin Cheesecake Filling

  • 1 can / 425g pumpkin puree unsweetened
  • 1 tsp mixed spice / pumpkin spice
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • pinch cloves
  • 1 cup / 120 g powdered sweetener
  • 1 cup / 225g double / heavy cream
  • 24 oz / 675g cream cheese
  • 3 eggs large, room temperature
  • 2 egg whites room temperature

Sugar Free Maple Caramel Sauce (optional)


Pumpkin Cheesecake Crust

  • Preheat the oven to 160 Celsius / 320 Fahrenheit.
  • Blend all ingredients for the crust in a food processor or with an electric mixer until smooth. 
  • Grease a 9 inch springform with butter or cooking spray (bottom and sides) and press the nut mixture into the bottom. You can do this with your fingers or use the bottom of a glass. 
  • Bake for 15 minutes or until the edges are browned. Then remove from the oven and let cool to room temperature.

Pumpkin Cheesecake Filling

  • While the crust is baking, heat the pumpkin puree, all spices and half the sweetener (½ cup / 60g) in a saucepan over medium heat. Simmer for ca 5 minutes, stirring frequently. This way the pumpkin becomes less watery. Once the pumpkin mix is brown and silky, remove from the stove and cool. 
  • Blend the cooled pumpkin mix with the double/heavy cream and the remaining ½ cup / 60g powdered sweetener. 
  • Now add the cream cheese and blend until smooth.
  • Last, add the eggs - 3 eggs plus 2 egg whites (you can use the remaining 2 egg yolks for homemade mayonnaise!). Blend only briefly to combine and avoid getting air bubbles into the mix. 
  • Fill a baking tray ca 2 fingers high with just boiled water and place in the bottom of the oven. Place the springform with your pumpkin cheesecake on a rack above the tray. Bake for ca 90 minutes or until the top is lightly browned. When it does NOT jiggle any more it's done.
  • Remove from the oven and let cool to room temperature (this takes ca 3 hours). Then chill in the fridge for at least another 4 hours or overnight until serving.  

Sugar Free Maple Caramel Sauce

  • Melt all ingredients for the caramel sauce in a small saucepan and cook on a medium heat for 3 minutes. Let cool and spoon over the cheesecake. The sauce thickens as it cools.  


If you don't have ginger, nutmeg and cloves to hand, you can use a pumpkin spice mix (mixed spice) instead. 
You don't have to use pecans AND walnuts in this recipe - you can use one or the other, as long as the total amount stays the same.
Don't miss out the step about the baking tray filled with boiling water! This prevents the cake from cracking.
This low carb pumpkin cheesecake can easily yield 16 portions - it is filling! Per 1 of 16 servings the nutritional breakdown is as follows: 341 calories, 4.5g net carbs, 3.6g sugar, 8.2g protein. 
The caramel sauce is not included in the nutrition calculation.


Calories: 455kcal | Total Carbohydrates: 8.7g | Protein: 10.9g | Fat: 44g | Fiber: 2.7g | Sugar: 4.8g