Low-Carb Pumpkin Cheesecake

A creamy, spicy cheesecake that has just 4.8 net carbs per serving. It is easy to make and fabulous with any holiday meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 9 hours 30 minutes
Servings 6 servingss
Calories 351kcal
Author Lowcarbology Editorial


  • 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.


I did not count any carbs for the xylitol. Some sites count the carbs but the official Atkins site does not. Too much Xylitol can cause tummy problems and it can slow down your weight loss. Be careful of using too much on a regular basis.


Calories: 351kcal | Carbohydrates: 5g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 174mg | Sodium: 292mg | Potassium: 224mg | Fiber: 0g | Sugar: 4g | Vitamin A: 6020IU | Vitamin C: 1.5mg | Calcium: 115mg | Iron: 1.1mg