Sugar-Free Pumpkin Cheesecake

Sugar-Free Pumpkin Cheesecake

This pumpkin cheesecake is sugar-free, gluten-free and nut-free. A coconut flour crust is combined with pumpin puree, cream cheese and spices to create the most beautiful cheesecake flavor! Serve it for Thansgiving, Christmas or any Fall celebrations.

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Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Servings: 12 servings

Ingredients

Gluten-Free Crust:

1 cup coconut flour
¼ cup arrowroot powder
¼ cup monk fruit sweetener - you can also use erythritol, xylitol or stevia.
1 tsp cinnamon
1 tsp baking powder
3 eggs
½ cup milk - dairy or non-dairy

Filling:

24 oz cream cheese - softened and room temperature
½ cup monk fruit sweetener - you can also use erythritol, xylitol or stevia.
2 cups pumpkin puree - about 1 can or 15 oz.
½ Tbsp vanilla extract
2 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground allspice
3 eggs - beaten

Topping:

16 oz whipping cream - (optional)

Instructions

Make The Crust:

Preheat the oven to 325°F. Move the rack to the lower middle position.
Spray a 9" springform pan with nonstick cooking spray (I use avocado oil spray.). My pan has a see-thru glass bottom.
In a large bowl, combine the coconut flour, arrowroot powder, cinnamon, baking powder and coconut sugar.
Whisk three eggs in a separate bowl.
Add the eggs to the coconut flour mixture, along with milk. Mix together until it's nice and crumbly.
Pour the crust into the bottom of the springform pan.
Press it down with a spatula and your fingers until it's packed tightly.
Bake for 10 minutes, then remove from oven and let sit.

Pumpkin Cheesecake Filling:

Using a hand mixer, cream the room temperature cream cheese until there are no more big lumps.
Add the sugar and vanilla extract and mix again.
Add in the pumpkin puree and cinnamon. Mix again.
Add one egg at a time. Mix in thoroughly, then repeat with the other two eggs.
Pour the filling over top of the crust. Carefully place in the oven and bake for 60-70 minutes. The middle will be a bit jiggly but will set while cooling.
Let the cheesecake cool for 2 hours on the counter, then place in the fridge to chill for 5-6 hours minimum but preferably overnight.
Remove the springform edge from the pan.
Optional Whipping Cream Topping: Add whipping cream to a large bowl with hand mixer. Mix for 7-10 minutes or until the cream starts to form peaks. Add it to a piping bag or use a spoon to add dollops of whipped cream on top (you can also use whipped coconut cream).
Chill in fridge until you're ready to serve. Slice into pieces, serve and enjoy.

Recipe Notes:

Storage: This pumpkin cheesecake will keep in an airtight container in the fridge for 3-4 days.

Sugar-Free Sweetener: You can use Lakanto monk fruit sweetener or other monk fruit sweetener brands. You can also use erythritol or xylitol or stevia for this recipe.

Nutrition

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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