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

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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).