An easy recipe for delicious and creamy crustless low carb pumpkin cheesecake, made with a low carb granulated sweetener and a bit of coconut flour.
I adore cheesecake (who doesn’t?), and in the fall, I love making this crustless low carb pumpkin cheesecake.
In fact, I often make this low carb pumpkin cheesecake on Thanksgiving alongside my crustless pumpkin pie, because not everyone likes the soft texture and heavily spiced flavor of pumpkin pie. This cheesecake is the perfect solution.
A can of pumpkin puree contains 1 3/4 cups pumpkin. I intentionally use 3/4 cup of canned pumpkin in this low carb pumpkin cheesecake recipe, which leaves me with 1 cup of pumpkin to use in other recipes, such as this excellent pumpkin cake.
I use reduced fat cream cheese in this low carb pumpkin cheesecake because I like my desserts to be as low calorie as possible. You can absolutely use full fat cream cheese if you prefer.
I add a bit of coconut flour to the batter. This helps set the cake and prevent the deep cracks typical to cheesecakes. However, it does influence the texture of the cake and can cause shallow ripples on the top of the cake. Nothing as bad as cracks, but still not perfect. Sometimes it happens, sometimes it doesn’t. So adding the coconut flour or not is up to you. I still like to add it because I really like the texture it gives the cake, and the fact that I don’t have to worry about deep cracks forming.
If you have leftovers, keep them in an airtight container in the fridge, on wax paper. Remove from the fridge one hour before serving.
Low Carb Pumpkin Cheesecake
- 16 oz neufchatel cheese or reduced-fat cream cheese, softened
- 3/4 cup canned pumpkin (183 grams)
- 1/2 cup granulated sweetener (I used xylitol)*
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 large eggs
- Preheat oven to 350 degrees F. Grease a 9-inch pie plate, line the bottom with a parchment circle, and grease the parchment.
- In food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
- Add the eggs and process just until blended. Don't over mix.
- Pour the mixture into the prepared pie plate.
- Bake until the center of the cake is almost set (soft but not liquid), about 40 minutes.
- Transfer the cake to a cooling rack and cool to room temperature, about 2 hours, then refrigerate for at least 4 hours, and preferably overnight, before slicing.
- To slice the cake, use a sharp knife dipped in warm water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat, non-messy slices.