Pumpkin cheesecake. All of the yumminess of pumpkin pie mixed with all of the richness of cheesecake — could there ever be a dessert more perfect?
Of course not.
This is a classic, baked cheesecake. I used my never-fail basic recipe with a few tweaks and it did not let me down. It is so very rich, so very creamy, with that dense New York Cheesecake texture. Spicy, pumpkiny deliciousness in a low carb format that is so good you will never miss the pumpkin pie… and you won’t want to share, either. You can put a little whipped cream sweetened with your favorite sweetener on the top if you think it needs it.
The trick to really good cheesecake is patience. You have to let it cool down slowly to room temperature before you put it in the fridge overnight. And yes, you have to put it in the fridge overnight. It’s during this process that the magic happens. The filling turns creamier and the flavors meld together in perfect collaboration to create a mouthful of autumn.
You’ll want to bake this in a bain marie, also called a water bath. It’s much easier than it sounds, especially if you are making the cake in individual custard cups or Mason jars as I did here. Just put the jars in a 13 x 9 inch pan of hot water and bake. The water keeps the temperature around the filling cooking evenly. You can also get pretty ramekins with covers that work really well, too.
Don’t whip the filling. Use a paddle attachment and mix it at slow speed. You do not want to whip air into the filling at all.
Low Carb Pumpkin Cheesecake Recipe
This is a beautiful, low carb dessert for your holiday table. Just follow the instructions carefully and do not substitute!
Low-Carb Pumpkin Cheesecake
- 2 8 oz packages cream cheese room temperature
- 1 cup Xylitol
- 3/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chipotle optional
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ginger
- 3 eggs room temperature
- 1 teaspoon vanilla
- 2 tablespoons of bourbon
- 1/2 cup of sour cream
- Preheat oven to 375F.
- Grease 4 to 6 6-oz custard cups or small mason jars.
- Mix the cream cheese on low speed until creamy.
- Add the Xylitol and continue to beat.
- Add the pumpkin, vanilla, bourbon, and spices
- Add eggs, one at a time, beating 2-3 minutes after each.
- Fold in the sour cream .
- Spoon the batter into the custard cups.
- Grate a little nutmeg over the top
- Place the cups in a 13 x 9 inch pan and half fill with hot water.
- Bake for 20 minutes.
- Turn the oven off - don't peek! Let the cheesecakes sit in the oven for one hour.
- Remove from the oven and water bath and allow them to come to room temperature.
- Cover tightly and refrigerate at least 8 hours.
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