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Low Carb Pumpkin Pecan Cheesecake - Cozy Flavor With Less Sugar

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup finely chopped pecans
  • 3 tablespoons granulated erythritol or your preferred low-carb sweetener
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling:
  • 24 ounces cream cheese, softened (full fat for best texture)
  • 2/3 cup granulated erythritol or a 1:1 sugar substitute
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional, for a deeper spice)
  • 1/4 teaspoon fine sea salt
  • For the pecan topping:
  • 3/4 cup pecan halves
  • 1 tablespoon butter
  • 1 tablespoon brown-style erythritol (or regular granulated if preferred)
  • Pinch of cinnamon
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: In a bowl, combine almond flour, chopped pecans, erythritol, cinnamon, and salt. Stir in melted butter and vanilla until the mixture looks like damp sand.
  3. Press and pre-bake: Press the crust into the pan in an even layer. Bake for 10–12 minutes until set and lightly golden. Cool while you make the filling.
  4. Beat the cream cheese: In a large mixing bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl as needed.
  5. Add sweetener and pumpkin: Beat in erythritol until well blended, then mix in pumpkin puree until smooth.
  6. Finish the filling: Add sour cream, vanilla, spices, and salt. Mix just until combined. Add eggs one at a time on low speed, mixing only until incorporated. Do not overmix.
  7. Prepare a water bath (optional but helpful): Wrap the outside of the springform pan with two layers of foil to prevent leaks. Place the pan in a large roasting pan and add hot water to reach halfway up the sides. This helps prevent cracks.
  8. Bake: Pour the filling over the crust. Bake at 325°F for 55–70 minutes. The edges should be set and the center should have a slight wobble.
  9. Cool gently: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then remove from the oven and water bath, and cool on a rack until room temperature.
  10. Chill: Cover and refrigerate for at least 6 hours, ideally overnight. Chilling sets the texture and deepens the flavor.
  11. Make the pecan topping: In a small skillet over medium heat, melt butter. Add pecans, sweetener, cinnamon, and salt. Toast 3–4 minutes, stirring, until fragrant and glossy. Cool completely.
  12. Finish and serve: Release the cheesecake from the pan. Scatter the cooled pecans on top. Slice with a hot, clean knife for neat pieces.