How to Make a Sugar-Free Gluten-Free Pumpkin Cheesecake That Tastes Rich

Something about fall and winter makes me want to bake. It is a time I tend to want to nest and get cozy in the colder weather. Being on a low-carb Keto lifestyle recently, I made a dessert perfect for fall (and Thanksgiving) that was very easy and best of all, awesome. I'll share my sugar-free gluten-free pumpkin cheesecake recipe here.

Sometimes it can be difficult to find low-carb / keto-friendly desserts that actually taste good. This is one you can serve even your non-low-carb guests at Thanksgiving, or any day.

I made a homemade whipped cream using heavy cream, vanilla, and your favorite sweetener (my favorite currently is Xylitol), but use the one you like best. It adds a decadent touch to finish this dessert. 

I use the EurKitchen Professional Aluminum Whipped Cream Dispenser and it works great.

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Sugar-Free Gluten-Free Pumpkin Cheesecake Recipe

Ingredients

• 24 oz. softened cream cheese to room temperature
• 1/2 c. sour cream
• 1/2 c. pumpkin
• 3 eggs
• 1 egg yolk
• 1 t. lemon juice
• 1 t. liquid stevia or monk fruit
• 2 t. vanilla
• 1/3 c. Xylitol or your favorite sweetener
• 1 t. baking powder
• 1/4 t. salt

Directions:

Preheat oven to 350°F, and put a pan with water in the oven. You will be using this as a water bath while baking, so make sure the pan you will be baking the pumpkin cheesecake in, will fit and not allow water to flow into the cheesecake.

Using a mixer, whip the cream cheese and sour cream until light and fluffy. Add the pumpkin and mix.

Add the eggs and yolk, one at a time mixing in between.

Now add the remaining ingredients and mix well.

Spray with a little olive oil either a spring form pan or a deep dish pie plate.

Pour the cheesecake batter into the greased baking pan you'll be using.

Place this in the preheated oven and water bath. Bake for 45 minutes.

When the 45 minutes is up, this is SUPER IMPORTANT, DO NOT OPEN THE OVEN DOOR! Turn off the heat to the oven, and let it stay in the oven for one more hour.

When the hour is up, remove it from the oven and allow it to cool on the counter. Once it has cooled, wrap it with plastic wrap and refrigerate.

Cut and serve when cold. Homemade, sugar-free whipped cream makes this incredible!

I've also successfully used this recipe and changed it to different flavored cheesecakes.

To do this, omit the pumpkin and add what you would like. 

As an example, one of my favorites is a key lime cheesecake. Instead of the pumpkin, add 3 T. lime juice and a bit of zested organic lime peel. This is SO good!

A couple of other ideas is to put 2 T. cocoa for a chocolate cheesecake. It can also be topped with a few fresh berries.

A lemon cheesecake using 3 T. lemon juice and a bit of organic lemon zest.

More of a New York cheesecake could be made by using 2 T. vanilla and increasing the sour cream to 1 full cup.

Recently, I read the book Anyway You Can: Doctor Bosworth Shares Her Mom's Cancer Journey: A Beginners Guide to Ketones for Life.

I can't recommend this book highly enough if you need to change up your lifestyle due to health reasons. Written by an internist doctor, she shares both her journey of her mom's health crisis, while educating about a low-carb lifestyle. There are some powerful studies she references this is quite fascinating.

I had tried a Keto diet years ago, or so I thought. I was only open to reading about this because my health has shifted in recent years in ways I can't quite get a handle on. Since she was a doctor, thought I would give it a read.

After reading this, I realized that my attempts a few years ago weren't in line with a true Ketogenic lifestyle and I missed the benefits. Plus, I needed desperately to hear more about the health benefits and the whys of choosing this way of eating. 

Anyway, I found it a powerful book and recommend it.

If you make this pumpkin cheesecake recipe, I'd love to hear your thoughts on it. Do you have any favorite sugar-free or gluten-free foods you love?

Check out my profile for other favorite recipes and articles.

By Val Garner - all rights reserved.

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