Here’s a Sugar-Free Pumpkin Cheesecake recipe that’s creamy, spiced, and perfect for fall—without added sugar.
Sugar-Free Pumpkin Cheesecake
Ingredients
Crust (optional – can also go crustless)
1 ½ cups almond flour
3 tbsp melted butter (unsalted)
2 tbsp sugar substitute (like erythritol, monk fruit, or stevia blend)
1 tsp cinnamon
Filling
16 oz (2 blocks) cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
¾ cup sugar substitute (erythritol, monk fruit, or blend)
3 large eggs
½ cup sour cream
1 tsp vanilla extract
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
Pinch of salt
Optional Topping
Whipped cream (sugar-free)
Extra cinnamon for dusting
Instructions
Prepare crust (optional):
Preheat oven to 325°F (160°C).
Mix almond flour, melted butter, sweetener, and cinnamon until crumbly.
Press into bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Let cool while preparing filling.
Make filling:
In a large bowl, beat cream cheese until smooth.
Add sweetener and mix until creamy.
Blend in pumpkin puree, sour cream, and vanilla.
Add eggs one at a time, mixing on low speed (do not overbeat).
Stir in spices and salt.
Bake cheesecake:
Pour filling into cooled crust (or straight into a greased pan if crustless).
Place pan on a baking sheet. Bake for 55–65 minutes, until edges are set but center is slightly jiggly.
Cool & chill:
Turn off oven, crack door, and let cheesecake cool for 1 hour inside.
Remove and refrigerate for at least 4 hours, preferably overnight.
Serve:
Top with sugar-free whipped cream and a sprinkle of cinnamon if desired.
This cheesecake keeps well in the fridge for up to 5 days or can be frozen (slice before freezing).
