Low Carb Cinnamon Pumpkin Cheesecake starts with a creamy pumpkin cheesecake base with a rich cinnamon layer on top It is baked on a easy and delicious crust. It is the best pumpkin cheesecake you’ll try this season.
Come on Fall and Pumpkin Cheesecakes!
Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. Now if we can just get the weather to help a girl out and ease up so I’ll be thrilled.
Here in the south we are all ready for fall but we still have quite a few weeks before we see the weather back off for real and finally let us know summer is gone.
We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather.
So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I’ll be waiting for fall decorations or all things pumpkin. Nope, I barely make it until September 1 st and I’m not every sorry about that.
Thank goodness my husband and son are ready for fall and pumpkin too, because I don’t think I could have passed up a slice of this cheesecake for one moment longer.
Making The Cinnamon Pumpkin Cheesecake
Now, before you say it, I know that pumpkin cheesecake is not a new recipe and that you could probably Google it and have it come up ten thousand low carb pumpkin cheesecakes, so I get it. But this one is so good, I had to post it!
I think my version is slightly different in that I highlight the fall spices a little more with a thin layer of cinnamon cream over the top of my light and fluffy pumpkin cheesecake. Not to mention the buttery cookie crust!
Besides, the more cheesecake recipes the better, so I don’t mind that there are other versions of low carb pumpkin cheesecake on the internet.
I don’t think you will mind either if you give this one a try. After all, we could just eat our way through each recipe on the internet one slice at a time. How could that ever be a bad thing, right?
How Do You Make The Crust For This Cinnamon Pumpkin Cheesecake?
There are only a few steps to making this cheesecake. First you’ll need to make your crust mixture and prebake it slightly before adding the white chocolate filling.
Crusts are one thing that are personal preference on cheesecakes. Some enjoy crust where others like them without.
I’m kind of in the middle of the two & enjoy a buttery crust, but I like it to be nice and thin. This adds to the overall flavor of the dessert but still lets the cheesecake filling be the star of the show.
Tips For Baking & Chilling The Cheesecake:
So in this portion of the post I’m going to give you some tips for making this recipe that will help you have success. Follow these tips and tricks for making this recipe and I promise it will be the perfect cheesecake to serve to your family and friends every time!
- Buying Pumpkin: it is important to make sure you are buying pumpkin puree and not the pumpkin pie mix when you go to the store to pick up your ingredients for this cheesecake. The pumpkin pie filling will have tons of added spices already in the pumpkin mix.
- Use Room Temperature Ingredients: This one is really all about making sure that your cheesecake isn’t lumpy and that the ingredients combine smoothly. Cream cheese that is too firm won’t mix well and will leave you with a lumpy mess, so it needs to be room temperature.
- Don’t Over Mix the Batter: Over mixing or using the mixer on a high speed adds more air to the batter. Too much air in a cheesecake can cause cracks when baked. So blend the cheesecake batter just enough on a medium speed to get everything combined.
- Have the Right Pan: To get that perfect looking cheesecake, you need a pan with removable sides. These types of pans are known as Spring form Pans. You can pick these up, fairly inexpensively, at your local retail store or on Amazon. And if you’re a lover of cheesecake, you’ll use it allot so it’ll be a good investment.
- Don’t Over bake The Cheesecake: Over baking is another issues that is common with cheesecakes. Try to avoid over baking your cheesecake because it will cause cracks on the top of the cake.
- Have Patience When Cooling and Chilling the Cheesecake: When the cheesecake has baked enough and is set, but still jiggly, it’s time to begin cooling. I typically start the cooling process in the oven with the door closed and oven off, for about 30 minutes before I crack the door on my oven and let it cool another 30 minutes then I take it out to cool completely. This extra step helps the cheesecake cool slower which again will help you to avoid large splits or cracks on top. I also recommend chilling the cheesecake for several hours in the refrigerator before serving, to get the best taste and texture experience.
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A creamy pumpkin cheesecake topped with a creamy vanilla and cinnamon layer. It is a rich and decadent cheesecake great for Fall.
- 16 ounces of softened cream cheese
- 12 ounces of pumpkin puree
- 1/2 cup of sour cream
- 3 large eggs
- 1/2 cup of Pyure Sweetener
- 1 teaspoon of vanilla
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 1/2 cups of almond four
- 1/4 cup of oat fiber
- 1 stick + 1 tablespoon of melted butter
- 1/4 cup of Pyure Sweetener
- 1/2 teaspoon of Cinnamon
- Preheat your oven to 325 degrees.
- Prepare the crust by putting all the dry ingredients into a bowl and pouring in the melted butter.
- Mix the ingredient well until you can pinch the almond mixture between your fingers and it sticks together. If it is a bit dry you can add in a little more melted butter.
- Press the crust mixture into the bottom of a 9 inch spring form pan, evenly. If you do not have a spring form pan you can use a baking dish.
- Next, blind bake the crust for about 5-7 minutes, then set it aside.
- To make your filling add the cream cheese, sour cream, eggs, vanilla, spices and sweetener to a blender or food processor. Mix the ingredients until there are no lumps.
- Once it is mixed remove 1 cup of the mixture and set it aside.
Add in your pumpkin into the remaining mixture in your blender or processor.
- Mix it well, you may want to taste for sweetness here, I always do to make sure it is sweet enough. Especially if you are using a sweetener other than the ones I mention.
- When it is ready pour your pumpkin mixture over your crust and make sure it is in an even layer.
- Next poor the reserved one cup of cheesecake mixture over the top of the pumpkin layer.
- Sprinkle more cinnamon over the top and gently swirl the top layer. The cinnamon should still be seen on the top of the cheesecake.
- Bake the cheesecake at 325 degrees for an 65 minutes if using the 9 inch round spring form pan. If you are using a more shallow pan you may have to adjust your cooking time to a lower time.
- Begin checking your cheesecake at 30 minutes and adjust as needed in that case. You want your cheesecake to be slightly firm with not much wiggle in the middle.
- Remove the cheesecake from the oven and let it cook completely on cooling rack.
- Once cooled, wrap your cheesecake and place it in the fridge to chill completely before serving. Overnight is best, but at least 4 hour. This is a softer, fluffier cheesecake so the chilling is important.
Nutritional Information per serving: 397 Calories, 9 grams of Protein, 35 grams of Fat, and 5 net Carbs. There are 8 total carbs and 3 grams of fiber per serving, making it 5 net carbs. Please note that I am not a nutritionist and all my nutrition calculations are per my ingredients via an online food calculator.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!