Pumpkin Cheesecake Recipe

This pumpkin cheesecake recipe is creamy and dreamy; a beautifully baked cheesecake that is spiced with our very own pumpkin pie spice blend.

Pumpkin Pie Spice Blend

Pumpkin pie spice is a spice blend you can buy in most any local groceries stores but comes at a hefty price. Making your own is unbelievable simple and if you are a cook or baker, chances are you already have all of the ingredients you need right at home.

We like to make ours out of whole spices, toast them and grind them but if you only have the already ground versions on hand, that is just fine.

What you need to make your own pumpkin pie spice:

• 6 Tablespoons ground cinnamon
• 3 Tablespoons ground ginger
• 2 Tablespoon ground nutmeg
• 1 Tablespoon ground allspice
• 1 1/2 tsp ground clove

We won’t be using all of this spice mix in the recipe. You’ll want to keep some around for your next pumpkin recipe.

What you will need to make Pumpkin Cheesecake:

• 8” springform pan
• Large pan
• Stand-mixer
• Rubber Spatula
• 12 ounces cream cheese
• 3 Tablespoons Swerve brown
• ½ cup Swerve confectioners
• 2 Tablespoons cornstarch
• 1 tsp vanilla
• 2 eggs
• 1 egg yolk
• 1/3 cup heavy cream
• 1 cup pumpkin puree
• 1 Tablespoon + 2 tsp pumpkin pie spice blend
• Pinch of kosher salt
• 1 cup almond flour
• ¾ cup pecans
• 3 Tablespoons Swerve Brown
• 6 Tablespoons butter

Garnish:

• 1 cup heavy cream
• 1 tsp mapleline or maple extract
• 2 Tablespoons -1/4 cup Swerve confectioners (we like ours a little less sweet)
• 1/4 cup chopped and toasted pecans or walnuts

What to do if you don’t have a Stand Mixer

Cheesecake can be very temperamental as it is a custard. If you don’t have a stand mixer, the best method for making cheese cake would be to mix by hand or to use a hand mixer.

Mixing by hand can be very arduous and time consuming. It can also be difficult to get all of the lumps worked out. However, it is arguably the best alternative to using a stand mixer to make cheesecake.

Using a hand mixer is a much quicker method but incorporates a massive amount of air into the batter, which will inevitably create air bubbles in the finished product as well as make the cheesecake crack.

Speaking of cracking, over-mixing and over-baking are the two main factors that will contribute to your cheesecake splitting apart. The cheesecake should still be a bit wobbly in the center when it is time to turn the heat off.

What to do if you don’t have a Springform Pan

Springform pans are not necessary to bake cheesecake but definitely preferred in our kitchen. If you don’t have a springform pan, use a round 8”x 4” cake pan. When the cheesecake has cooled, run a knife along the outside to loosen it from the pan and quickly flip it out on a cake board, another pan or whatever you have available, then quickly flip it back over.

Nutrition for Pumpkin Cheesecake

This recipe is both gluten free and low carb. Each slice of cheesecake approximately contains 228 calories, 22.5 grams of total fat, 4.1 grams of net carbs and 4.6 grams of protein. These numbers only include the cheesecake and the crust and no additional garnishes.

How to make the Crust

First, we are going to make one of the signature crusts used in the kitchen here. This crust is so fantastic for a number of desserts. The crust is simple and oh, so tasty.

Turn the oven to 350° F. Measure three-quarters of a cup of whole pecans or walnuts and place in a blender and pulse until they are ground up. Do not puree or blend them until they are a paste. Set the nuts aside.

Place the butter in a pan over medium heat to melt. Add the Swerve brown and mix together until the sweetener has all melted, then add both the almond flour and the ground nuts to the pan and mix together until the butter has fully combined.

Transfer the nut mixture to an eight-inch springform pan and spread out evenly over the bottom of the pan. Place in the oven and bake for 10 minutes, then remove from the oven and allow to cool.

How to make the Pumpkin Cheesecake Filling

While the crust is baking, mix together the spices to make the pumpkin pie spice blend and set aside.

In a stand mixer with a paddle attachment, on low speed, or in a large bowl begin creaming the cream cheese. Don’t whip the cream cheese. Scrape down the sides of the bowl, continue creaming and add the sweeteners. Mix until the sweeteners are dissolved, about five minutes. Add the cornstarch and vanilla, scrape down the sides of the bowl and continue mixing on low speed.

Add one egg at a time until each one is incorporated into the mixture. Add the heavy cream and mix well.

Next, add the pumpkin puree, all of the spices and the salt. Mix until the ingredients are combined and pour over the pie crust.

We like to bake our cheesecakes in a water bath or bain marie. Using a water bath will help prevent cheesecake from developing a rubbery or curdled texture and allows it to cook evenly. Place in another pan and add water to the outer pan. Bake in the oven at 325° for 45-50 minutes or until the center is slightly wobbly. Remove from the oven and allow to cool at room temperature.

Cheesecake needs to be refrigerated after it has cooled as it contains dairy products. It will keep in the refrigerator wrapped or in a sealed container for 5 days.

Garnish

For the topping , whip the heavy cream until medium peaks form. Add one teaspoon of mapleine or maple extract and two tablespoons to one-quarter cup of sweetener and whip until stiff peaks form. Don’t overwhip.

Chop the nuts and place in a skillet over medium heat for about ten minutes, moving around often.

Top the cheesecake with the whipped cream and chopped nuts when it has cooled and is ready to be served.

Have you made this RECIPE? Please leave a comment below and let me know what you think.

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Looking for more great recipes? Check out cinnamon rolls and pound cake, both are gluten free and low carb recipes!

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