Low Carb Pumpkin Cheesecake
User Reviews
5
Low Carb Pumpkin Cheesecake
Description
This pumpkin cheesecake uses ricotta cheese as the base, mixed with pumpkin puree, almond flour, coconut flour, pumpkin pie spice, and a sugar substitute to keep it low carb. Eggs are incorporated one at a time, then vanilla is folded in. The batter is poured into a buttered 8-inch springform pan lined halfway with foil to protect from water bath steam.
Placed in a water bath in the oven at 300 degrees for about 1 hour and 15 minutes, the cheesecake sets with a firm but not jiggly center and creamy texture. After cooling and refrigerating, it’s topped with freshly whipped cream made from heavy cream, sugar substitute, and vanilla extract. This dessert balances autumn flavors with a lighter flour base and gentle sweetness.
Using the water bath ensures even cooking with minimal cracking. The whipped cream adds a light contrast to the dense cake. This cheesecake suits those seeking pumpkin dessert with reduced sugar and carbs while preserving creamy richness.
Ingredients
- 32 ounces ricotta cheese full fat
- 1 cup pumpkin puree
- 2/3 cup granulated sugar alternative Swerve
- 3 tablespoons almond flour super fine
- 1 tablespoon coconut flour
- pumpkin pie spice 1 1/2 teaspoon
- 1/8 teaspoon salt
- 6 egg large
- vanilla extract 2 teaspoons
- Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners sugar alternative Swerve
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 300 degrees.
- Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
- In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
- In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
- Add eggs whisking in one at a time.
- Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
- Pour batter into prepared springform pan.
- Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about 1/2 inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
- Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
Notes
- Use a water bath with the springform pan wrapped in foil to prevent water from leaking into the cheesecake during baking.
- Cool the cheesecake for 30 minutes after baking before refrigerating to set fully and improve texture.
- For the whipped cream topping, blend heavy cream, sugar substitute, and vanilla until desired consistency is reached for best results.
- This cheesecake provides a lower-carb alternative by using almond and coconut flours and a granulated sugar substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 16g | 32% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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