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Low-Carb Pumpkin Cheesecake with Walnut Crust Recipe
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.
- Yield: 8 Pieces 1x
Ingredients
Scale
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
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.
Nutrition
- Serving Size: ⅛ pie
- Calories: 450
- Sugar: 0g
- Fat: 44g
- Carbohydrates: 5g (Net Carbs 4g)
- Fiber: 1g
- Protein: 11g
