 This page may contain affiliate links.  Click to PIN this recipe! I don't know about you, but I've been seeing all these delicious-looking photos and recipes on Facebook and Pinterest that involve pumpkin. Unfortunately, they all also involve sugar and flour, which are no-no's for me. I was starting to feel a bit sorry for myself. Thankfully, JoAnna Schrock, a fellow Trim Healthy Mama follower, developed this divine recipe for Pumpkin Pie Cheesecake. Because this contains fats and few carbs, this is an S-style dessert (for Trim Healthy Mama users, S = Satisfying!) Let me warn you: make this when no one is home. Clean up the kitchen, and don't tell anyone you have this chillin' in the fridge. Because you'll want this dessert all to yourself. Yes, you will! Here's JoAnna's wonderful recipe, with a FREE PRINTABLE PDF version for your recipe binder:  Pumpkin Pie Cheesecake (S-style) Let's applaud JoAnna Schrock for developing this delicious, low-carb, no-sugar Pumpkin Pie Cheesecake for those of us who have a hankering for something healthy and sweet at the same time! Please comment below and let us know how you like this new recipe! Crust:
Mix and press into the bottom of a 9-inch pie pan. Cheesecake:
In large bowl, beat together cream cheese, 1/2 cup sweetener of your choice, eggs, and vanilla. Spread 1-1/2 cups of batter evenly over the crust. To the remainder of the batter, add pumpkin, pumpkin pie spice, 2 Tbsp. sweetener of your choice, and xanthan gum or glucomannan. Beat together well. Spread evenly on top of the other batter. Set the cheesecake into a pan of water so it won't crack while being baked. Bake at 325° F for 1 hour or until nearly set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings. Optional: you may add a squirt of Reddi Whip on top and a drizzle of Pumpkin Spice Latté Syrup. Pumpkin Spice Latté Syrup:
In a small saucepan, heat sweetener of your choice, water, and salt on medium-low heat. Whisk in the rest of ingredients and simmer for 10 to 15 min. on low or medium-low, stirring occasionally until sauce has thickened. Syrup may be stored in refrigerator for up to one week. It thickens as it cools, so you may thin it with water to your desired consistency.
Free PDF printable recipe page for you! |
 Chocolate Cream Cheese Truffles (THM - S) |  Chocolate Topped Peanut Butter Squares (THM - S) |  Swirled Cheesecake Brownies (Low carb, THM-S, Gluten free) |
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91 Comments
10/8/2013 08:28:39 pm
Julieanne - you're killing me. This looks fabulous. But wait - where is the COFFEE EXTRACT?!!?!?
Thanks for linking at Trim Healthy Tuesday!
Lynn
9/7/2016 06:40:48 pm
Is this ingredient list right it calls or only 2 tbs + 1/2 tsp of sweetener but in the directions you say to add 1/2 CUP ? not sure which one is accurate.
10/9/2013 10:13:02 pm
Looks great, wish I could eat something so yummy. This way of eating is really disappointing if you cannot tolerate the sugar alcohols. Beautiful dish, though.
Hi, Melanie! Thanks for coming by Joy In Our Journey! :) I didn't actually take the photo you see above; I received permission from the recipe owner to place it here for you all to see. My main concern was with the taste of the cheesecake, not necessarily how it looked, so I just didn't worry about how thick or fluffy it got! :) How's that for a specific answer to your question? You could add more glucomannan or xanthan gum to the recipe if you'd like. I found that after it baked, it didn't matter what it looked like. It was just plain delicious!
Carissa
10/10/2013 06:42:35 am
I have a question too...my top layer just sunk into my bottom layer...how exactly do you spread the pumpkin mixture evenly? If you have more pictures that would be very helpful! Thank you!
Carissa
10/10/2013 06:47:48 am
One more thing...maybe the first layer is supposed to have some thickener too? Could that be the problem? I stuck it in the oven, it doesn't look very pretty at the moment but I'm hoping it recovers in the oven! :)
Feel free to add some glucomannan or xanthan gum to the bottom layer, if you'd like. :) I know that the gals who ate this at my Bible study didn't care at all what it looked like. :) They were just thrilled to have a no-sugar dessert that was healthy for them - on occasion. Definitely not a daily recipe to enjoy. :)
Carissa
10/10/2013 10:56:51 am
Thanks Julieanne! They actually look beautiful. I ended up making too because I accidentally doubled the butter in the crust. I have a big family though, so it won't go to waste. We'll try it tomorrow night for our Friday night treat. Can't wait!
Michelle
10/12/2013 09:02:12 am
Has anyone tried this stretched out over a cookie sheet/bar pan? Would like to take this to a THM function & want lots of little pieces.
Rachel
10/15/2013 10:09:57 pm
This looks like pure Pumpkin Cheesecake NIRVANA!!! I have been looking for a pumpkin pie to add to my Thanksgiving menu, and I do believe I have found it. We are going to test it out first, hahaha, really I just want an excuse to eat pumpkin cheesecake. Thank you for your efforts.
Lois Wood
10/20/2013 02:54:43 am
I made a mocha cheese cake yesterday - just make a regular cheesecake (THM friendly, of course), sprinkle instant coffee granules on top!
Aimee
10/22/2013 04:33:14 am
any idea on the calories for a slice? Thanks so much!
Aimee, the calorie count isn't really important to me, especially with eating with the Trim Healthy Mama lifestyle eating plan. However, I do know that this dessert isn't something I would eat all the time. :) I'll figure out that information and try to post it near the recipe today for you, though.
Gail Evans
10/28/2013 09:54:20 am
I think there is something off in your nutritional info. It shows 26.4 net carbs PER Serving which would make it totally off plan for THM since it is an S. I calculated the nutrition info and got 2.7 net carbs per serving based on 12 servings and using Philly 1/3 less fat cream cheese (I counted each box as 8 carbs). Also, you are correct xylitol is 10 cal per tsp that equals 480 cal per cup. The recipe calls for 1.25 cups plus 2 Tblsp. so that is a total of 660 cal from xylitol in the entire recipe. The nutrition information per serving, based on using all the syrup and using xylitol (and pecans in the crust) and dividing it in 12 is: 269 cal (or 224 cal if using zero calorie sweetener), 2.7 net carbs and slightly less than 19 grams of fat. The "896 calories per serving" must be a typo or miscalculation? I'm not trying to be picky, just though you would want to correct the nutrition info.
Ami
10/29/2013 03:11:58 am
Thanks Gail Evans, for the calorie clarification. I was a little confused by the numbers, especially for carbs, thinking maybe erythritol was no better than sugar. Off to the kitchen to bake this now.
Val
11/9/2013 09:57:03 pm
This was sooo good! thank you so much for sharing the recipe! I made it to take to dinner at a friends house and even all of the non THMs loved it!
Donna Rogers
11/27/2013 12:15:39 am
In the oven now....Can't wait to serve it tomorrow. My guess nobody will even now they are eating low carb. Of course I had to have a little lick of the batter, and the crust, they were delicious. So I know the finished product will be even better
Jessica Chadbourne
11/27/2013 12:52:38 am
This is almost done baking and oh my smells delish... do I HAVE to wait til tomorrow?? ;) Thank you so much for sharing!
Julie
12/12/2013 04:57:48 pm
This is EXACTLY what I was searching for tonight. I've been planning on taking a THM Pumpkin cheesecake to a holiday party this weekend, but I was thinking I'd have to create it myself. Thanks for saving me that step!
Please help, if you can:
I'm out of Truvia and all I have left is the plain white NuNaturals stevia powder. Any idea of how much I would sub for the Truvia/xylitol?
Julie
12/18/2013 06:31:28 am
Thanks for your response, Julieanne.
I actually received a response on the THM Facebook group with a conversion chart for stevia that helped tremendously. I proceeded to make this recipe 5x using the NuNaturals pure stevia extract powder exclusively for sweetener and had no texture difficulties whatsoever.
I made a double-batch first, and attempted to bake it in muffin tins with paper liners. Sadly, I was a bit tired and accidentally omitted half of the almond flour for the crust, making it extra buttery. Since I was taking the final results to a ladies' tea, I decided to start over.
The next time, I made a triple batch and baked it in a 10x14" glass pan. Worked beautifully! Also made a batch of the pumpkin latte syrup and poured about half of it over the whole top prior to refrigerating and slicing.
It was definitely a hit at the tea, as well as here at home. My large family was delighted that I brought home about half the leftovers.
Thanks again!
Sandra Wright
5/29/2014 10:08:43 pm
Jenn
7/16/2014 05:20:54 am
I just made these and used xylitol, the measurements are perfect! I made these into 12 cupcakes sized mini cheesecakes and cooked them at 350 for 20 minutes. This is a perfect recipe and a great way to use up the dozen cans of pumpkin I was given. My husband loves to take cheesecake in his lunch! Thank you SO much!
Linda Hill
8/19/2014 12:30:32 pm
Delia H.
9/12/2014 01:17:49 am
Oh my goodness was this yummy!! I got a little ahead of myself and mixed in the pumpkin into the entire batter...oops...silly me...I was trying to quickly get it in the oven before my kids woke up from their naps...but the end result was still FABULOUS!! I did bake the crust until it was nicely browned and looked dry, before adding the cheesecake mixture. I also increased the sweetener to 2/3 cup (1/3 c truvia and 1/3 cup xylitol)....because I have quite the sweet tooth. What a treat! A new family favorite!...my 4 year old is devouring a piece even as I type and she hates cream cheese....well at least I thought she did!! Thanks so much for this delicious recipe! :)
Janna
9/27/2014 01:07:55 am
Is there a non-nut substitute you could use for the crust? We have a peanut/tree nut allergy in our family. Thanks! This looks amazing!
You could try this crust, although I don't know if you have to avoid these ingredients as well:
CRUST:
½ cup coconut flour
⅓ cup butter, melted, or coconut oil, melted
1 large egg, beaten
⅛ tsp sea salt
Sweetener of choice:1 Tbsp honey (paleo version), or 26 drops liquid stevia ( for low carb version)
Let me know if that works for you!
Liz
10/10/2014 03:42:47 am
Thanks for sharing this recipe!! However, I only have one problem...a serving is 1/12??? Are you sure it isn't larger than that? How does one practice self control with a dessert this delicious?? :-)
Kara
10/13/2014 02:19:39 am
I made this yesterday for Thanksgiving and it was spectacular! So glad I was able to indulge in a great dessert! I followed the recipe exactly and it turned out perfect, the pumpkin later fluffed up and I did an almond crust! Superb! Even the carb eaters enjoyed it, you'd never know it was sugar free and low carb!! Thanks a bunch!
Jane
10/26/2014 06:59:42 am
Hi Kara,
What do you mean "the pumpkin later fluffed up"? Are you saying it fluffs up on its own after you bake it?
Jane
10/26/2014 06:55:35 am
First, thank you for posting this easier than most, recipe of this style.
I found the pumpkin amount to be just a scant (crumb layer style) layer of pumpkin on top, so I used the whole can and it still was still just a half inch. My pie compared to the photo looked like the proportions of pumpkin and cheesecake were reversed. I seemed to have two parts cheesecake and 1 part pumpkin, even using the whole can. I know it wasn't your pic, but it appears to have a fluffy look as well like there is another medium in it. It would be great to know just how much proportions she used and what else she used to get that effect. Did she halve the cheesecake too? The coconut flour crust version you posted in the comments warmed up but didn't cook that well, so I would recommend cooking it ahead a little to have it set up before adding the cream cheese.
p.s. a great sweetener I discovered.. Steviva brand is an excellent tasting sweetener of stevia and erythritol and the most economical. Their liquid stevia is the best buy too.
http://www6.netrition.com/steviva_steviva_blend_fine_powder.html
Hi, Jane, When I made this recipe (a few times now), it looked similar to the photo you see above. Yes, the pumpkin layer should be thinner than the cheesecake layer. Joann, the gal who originally made this recipe and took the photo, said she made it just like the recipe, so I don't know what might have been different. Whether one layer was thicker than the other really wasn't important to me because the taste was so delicious that we love this recipe! :)
I haven't tried Steviva because my favorite sweetener of all now is Swerve Sweetener - delicious! :) But thanks for sharing about your favorite sweetener.
Angela
10/26/2014 01:58:47 pm
Where it calls for the sweeteners, I can use Swerve? Does it convert to equal amounts of i substitute Swerve?
Jane
10/27/2014 03:51:36 am
Thanks for clarifying that Julienne. It was good, but I guess I prefer a little more pumpkin...different strokes, I guess!
I always like to learn about new options, so I thought I'd share about the new sweetener. I used to use Swerve which tastes great, but it's $1.80 more and contains Oligosaccharides (which some find questionable) and just Erythritol - no stevia. Steviva is a mix of pure stevia and erythritol and that's it - (no additives). I think a mix is good esp. when it comes to preventing the cooling effects in some recipes that erythritol alone can yield. Just FYI - Blessings!
Jessica
10/26/2014 01:35:01 pm
Can you explain putting it in water thing before you bake it please. Maybe I'm just tired, I just don't get it LOL!!!
I bake this cheesecake in a glass pie pan. But before I place it in the oven, I get out a cookie sheet with short sides, or some kind of baking sheet with sides, and add about 1/2" (1 cm) of water to the baking sheet/cookie sheet. Then, I set the glass pie pan onto the baking sheet/cookie sheet. The water helps keep the cheesecake from cracking while it bakes. I hope that makes sense!
Kellie
10/26/2014 10:03:57 pm
Thank you soooo much for all of your THM recipes. They are all delicious!!!!
Dawn
11/15/2014 10:33:27 am
I just made this recipe tonight. Keep in mind that I am NOT a pumpkin pie fan AT ALL {<<-- understatement of the year. LOL } but my family loves pumpkin stuff, so I sacrifice where I must. ;) That being said, this is AMAZING! I dislike cutting pies, so I made this in a muffin pan, equally dividing all the parts to make individual servings. It turned out lovely. I didn't let mine cool before I took it out, though, so the crust crumbled all to pieces.... but I'm certain it wouldn't do that if it were cooled correctly so the butter could solidify properly. If you are looking for a tasty pumpkin treat, give this a try!! You'll be glad you did!
Lynn
11/19/2014 01:36:15 am
For the crust...finely chopped almonds. Can you use almond flour or is it best to rough chop almonds?
Sunni
11/23/2014 04:36:13 am
I made this today to test it out before Thanksgiving and I messed up somewhere. I have never made a cheesecake so I have no idea what I did wrong. My bottom layer is very spongy/eggy. My husband said it tasted like a scrambled egg with pumpkin on top, oops :( I really want to take this to my inlaws but I don't know what to change and I can't make another test batch. Any ideas?
Anali Tsuji
12/15/2014 03:40:32 am
I just ran out of xanthan gum, so I'm hoping it still turns out! I've made it before and it was FABULOUS. Even though I only had roasted and salted almonds. Seems like I always have at least one thing wrong hahaha.
Amelia
12/24/2014 01:00:47 pm
My husband recently found out he is pre-diabetic and has high cholesterol so I tried this recipe first on Thanksgiving, the top layer was not as fluffy which was somewhat disappointing, but it was delicious. He liked it so much that he asked me to make it tonight (Christmas eve) and again wasn't fluffy but still a hit!!! I used splenda and didn't have xantha gum but it was still a hit!!!! Thank you for sharing such a yummy treat!!! :)
Kelly
8/26/2015 10:19:37 am
This looks so awesome!.
Kelly
9/8/2015 03:53:44 pm
This looks so awesome!. Love pumpkin & cheesecake!.
Sue
10/29/2015 12:36:55 pm
Hi.. I'm just wondering... Could I mix everything together and just make it a one layer pie? Would I need to leave out some cream cheese or add more pumpkin? Anyone know... Please let me know :)
April Smith
11/10/2015 01:05:47 pm
Hi
This recipe looks lovely. I have been low carb for quite a while and I am not worried about the fat. Can this be made with regular fat cream cheese? Any reason the recipe calls for low fat?
Kristin Griffieth
11/21/2015 01:26:14 pm
What purpose does the xantham gum or glucomannan powder serve? Would it be possible to make this without either?
Sherry
11/22/2015 02:43:18 pm
wouldn't almond flour be the same as ground almonds for the crust?
Joan B.
11/25/2015 05:29:49 pm
Hi there! I just made this pie for Thanksgiving, so I can stay on THM plan for the big pig out fest! I have no tried it yet, but it looks delish! After reading the comments, I made the following changes; I baked the crust alone for 15 min prior to putting on the mixture. I did NOT do layers, I mixed ALL ingredients together. I made sure the cream cheese was VERY light and fluffy prior to adding all else. I beat in 1/2 cup of sweet blend and added 3/4 cup of pumpkin. I did not have pumpkin spice so I added 1 tsp. of cinnamon and a dash of nutmeg. I beat the eggs in one at a time made sure they were at room temp first. I tasted the batter and it was amazing, so can't wait to have this pie with real whipped cream and a cup of coffee tomorrow! Thank you so much for the recipe, it is JUST what I was looking for. :)
Connie
12/19/2015 07:20:37 pm
I made this for the first time two nights before Thanksgiving and had to bake another one the night before Thanksgiving because when my family "tasted" it, less than half was left! Thank you so much for this FABULOUS recipe. I am now making it for Christmas. :)
Kelly
1/28/2016 04:50:41 pm
This looks so good!.
abby
9/28/2016 01:41:35 pm
Hi,
I may be missing something here.. sorry if I am, but you mention 2 TBSP sweetener then say to use 1/2 cup... so can you clear this up for me ... how much am I suppose to use ??
Thanks
Emily
11/25/2016 09:27:52 am
This is a new favorite recipe. I just made this for thanksgiving and it was awesome. I ground walnuts, but didn't have any cinnamon for the crust and it was still great. It's going to be my go to dessert for sure. Thank you!!!
Angie Waldauer
11/18/2017 08:56:10 am
Do you know if anybody has tried almond meal for the crust instead of 1 cup of almonds finely chopped up?
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Hi! I'm Julieanne!
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