This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!


Recipe Summary

10 mins
55 mins
4 hrs 40 mins
5 hrs 45 mins
16 servings


Original recipe yields 16 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.

  • Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.

  • Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.

  • Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts

245 calories; protein 8.6g; carbohydrates 8.5g; fat 20.5g; cholesterol 64.5mg; sodium 255.3mg. Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Excellent recipe! Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent. Read More
Rating: 2 stars
Not worth the effort. Not sweet at all. Very bland. Don't waste your time. Read More
Rating: 4 stars
This turned out very well. I substituted Stevia baking blend for all that Splenda, and reduced it by 1-2T. I also used walnuts instead of pecans in the crust. In addition to the spices listed, I added some pumpkin pie spice blend. This cheesecake turned out fluffier than a regular cheesecake, and not heavily spiced or strong pumpkin flavored. Read More
Rating: 5 stars
I mostly followed the recipe, used full fat cream cheese and upped the seasonings by using heaping tsp of whatever measurements were called for and 1/4 t heaping pumpkin pie seasoning. I had some roasted almonds from the day before so I pan roasted the pecans before adding them to the blender. I added a bit of cinnamon to the crust as delicious! Followed a review to beat heavy cream with a bit of pumpkin spice for a topping, that worked out so well! No one thought it was a low sugar desert! Will make this again! Read More
Rating: 5 stars
This was by far the BEST Keto dessert I have EVER made!!! You will not be sacrificing flavor with this recipe! Read More