Recipe: Low Carb Pumpkin Cheesecake (THM S)

Dear Reader,

Looking back, I can’t believe I never published my pumpkin cheesecake recipe. I know the word cheesecake intimidates some, but trust me, I am a lazy cook and mine is not hard, except for being hard to mess up. This recipe is gluten-free, low carb,  sugar-free and is you are the Trim Healthy Mama diet is an S snack (or dessert or, let’s face it, breakfast).

Low Carb Pumpkin Cheesecake



1/4 c Butter, melted
2 tsp Truvia, xylitol or other sweetener
1 1/2 c  Blanched almond flour*

2- 8 oz. pkg Reduced fat cream cheese
3 tbsp. Truvia, Xylitol, or other sweetener
1 c  Canned pumpkin
1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground cloves
2 Eggs
1/4 tsp Xantham gum
Splash vanilla

Optional toppings: Chopped pecans or dark chocolate, flaked or broken into small pieces

  • Blanched almond flour is not the same as almond meal. In most cases they are not substitutable but for this recipe I think you could make do with almond meal. It would make a slightly less smooth, more crumbly crust.


  1. Preheat oven to 350. Prepare a 9″ spring-form pan by greasing lightly. Combine melted butter, 2 tsp Truvia and almond flour until of a smooth and even consistency. Using wax paper, press this mixture into the prepared pan to evenly cover the bottom. Bake in preheated oven for 7 minutes. The crust should be set but not brown when done.
  2. Meanwhile, combine all the filling ingredients and use an electric mixer to mix until well combined and as smooth as possible. Ideally, for appearances sake, you will have no little lumps of cream cheese. If you do (personally I have a cheap hand mixer and never get them all out), the flavor will still be good; only the appearances will be affected.
  3. Pour pumpkin mixture onto baked crust. Smooth out with a spatula. Return to oven and bake for 30 minutes. The mixture should be lightly browned and not wobbly when done.
  4. Remove from oven and allow to cool to room temperature. Run a knife around the edge to separate it from the edge of the pan. Refrigerate for a few hours or until ready to eat. Before eating, adorn with chopped pecans or flaked chocolate as desired.

Mixing up the crust


Pressing the crust into the pan





The filling ingredients — just dump them all in at once


Can you see the little lumps of cream cheese?


Fresh from the oven — now I know I can see the lumps!


Mmm . . .the chocolate not only tastes good, it covers up my lumps and makes the whole thing prettier.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Sabbath Mood Homeschool

Desiring That a Sabbath Mood Rest on Your Homeschool


my musings, wise or otherwise

Festival Fete

locally grown art, food, and merriment


A Literary Homestead


Blogging about education, theology, and more

Harmony Fine Arts

Blogging about education, theology, and more

The Common Room

....Blogging about cabbages and kings since 2005.

Sage Parnassus

Blogging about education, theology, and more

A peaceful day

Blogging about education, theology, and more

Living Charlotte Mason in California

Blogging about education, theology, and more


Weekly Walrus Whatevers

Creations by Maris

Handwoven Textiles

Fisher Academy International ~ Teaching Home

Blogging about education, theology, and more


Blogging about education, theology, and more

Leah's Bookshelf

Book Reviews You Can Trust

Duxbury Art Boosters

Supporting the visual arts in Duxbury Public Schools

Just Right Porridge

... you'll lick your bowl clean...