Low-Carb Pumpkin Cheesecake with Walnut Crust Recipe

Franziska Spritzler July 4, 2013 CarbSmart Magazine, Dessert Recipes, Holidays & Seasons, Low-Carb Christmas, Low-Carb Halloween, Low-Carb Thanksgiving, Recipes 1 Comment 1,896 Views

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Low-Carb, Gluten-Free, Grain-Free

Low-Carb Pumpkin Cheesecake vs. Traditional Pumpkin Pie

Traditional pumpkin cheesecake is a high-carb dessert made with a spiced, pumpkin custard filling. From the time that settlers came to North America, the pumpkin has been a symbol of harvest time, and pumpkin pie is usually eaten during the fall and early winter seasons. This time of year corresponds to Thanksgiving and Christmas holidays. Since pumpkin is now canned, it can be sold and made all year round and is perfect for pumpkin cheesecake.

The cheesecake shell is normally a flour-based crust full of empty carbohydrates. This cheesecake filling is a combination of pumpkin and cream cheese and generally flavored with powdered cinnamon, ginger, nutmeg, and cloves. This spice mixture is now called pumpkin pie spice and can be purchased in most grocery stores.

Low-Carb Pumpkin Cheesecake with Walnut Crust

Low-Carb pumpkin cheesecake recipes eliminate the usual flour and sugar found in the ingredients for a nut-based crust and a low-carb sugar substitute like erythritol.

Low-Carb Pumpkin Cheesecake with Walnut Crust Recipe

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Low-Carb pumpkin cheesecake recipes eliminate the usual flour and sugar found in the ingredients for a nut-based crust and a low-carb sugar substitute like erythritol.

Author: Franziska Spritzler
Yield: 8 Pieces 1x

Ingredients

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Low-Carb, Gluten-Free Crust Ingredients

2 Tablespoons hot melted butter
1 Cup finely chopped walnuts
½ Cup erythritol (or sweetener of choice equivalent to ½ cup sugar)
⅛ Teaspoon salt
⅛ Teaspoon ground cinnamon

Low-Carb, Gluten-Free Cheesecake Ingredients

3 Eight-ounce packages cream cheese, softened
1 Cup erythritol (or sweetener of choice equivalent to 1 cup sugar)
1 Teaspoon vanilla
1 Cup canned pumpkin
3 Eggs
2 Teaspoons pumpkin pie spice

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Instructions

Preheat oven to 350° F.
Mix all crust ingredients together in a small bowl.
While mixture is still warm, press evenly into bottom of a springform or deep-dish pie pan.
Bake until browned, about 5 minutes. Remove from oven and let cool while making the filling.
In a large mixing bowl, beat cream cheese, erythritol, and vanilla on medium speed until smooth.
Add the pumpkin, eggs, and pumpkin pie spice one at a time, beating with each addition just until smooth.
Pour filling into the prepared crust.
Bake until top begins to darken just slightly, 50-55 minutes.
Remove from oven and allow cheesecake to cool. Once cheesecake has cooled to room temperature, place in refrigerator and chill for at least four hours. The flavor will intensify if the cheesecake is left in the refrigerator overnight and served within the next two days.