Pumpkin Cheesecake
Pumpkin Cheesecake

Pumpkin Cheesecake

Recipes   Gluten Free     Seasonal     Sweets    



  • 9 whole grain crackers, broken into rough pieces (Use Pamela’s to make recipe Gluten Free)
  • 3 tbsp Granular Swerve
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 6 tbsp unsalted butter, melted

OR Use the recipe for Gluten Free Cheesecake Crust, plus the ginger, cinnamon, and cloves


  • ¾ cups + 2 tbsp Granular Swerve
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 1 (15 oz) can unsweetened pumpkin puree
  • 1  lb cream cheese, cut into 1-in chunks and softened
  • 1 tbsp vanilla extract
  • 2 tsps lemon juice
  • 4 large eggs, room temperature
  • 2/3 cup heavy cream
  • 1 tbsp unsalted butter, softened
Pumpkin Cheesecake 2



  1. Preheat oven to 325 degrees.
  2. Pulse crackers, Swerve, ginger, cinnamon, cloves, in a food processor until finely ground. Add butter and pulse until evenly moistened. Transfer crumbs into 9-inch springform pan and press firmly into pan bottom.
  3. Bake crust until fragrant and browned around the edges, rotating halfway through baking, about 15 minutes. Let crust cool completely on a wire wrap, around 30 minutes.
  4. When cool, wrap outside of pan with two 18-inch square pieces of aluminum foil and set springform in roasting pan.
  5. Bring pot of water to boil.


  1. Whisk Swerve, cinnamon, ginger, salt, nutmeg, cloves, and allspice together in a small bowl, set aside.
  2. Line rimmed baking sheet with 3 layers of paper towels. Spread pumpkin on paper towels, then press with 3 more layers of paper towels on top of the pumpkin.  Peel pack top layer of paper towels and discard. Grab bottom layer of paper towels and fold pumpkin in half; peel back paper towels, and flip pumpkin onto baking sheet. Set aside.
  3. Using a stand mixer, beat cream cheese on medium speed until broken up and softened, about 1 minute. Scrape down bowl, then add sugar mixture in 3 additions, mixing on medium low and scraping down the bowl each time. Add vanilla, lemon juice, and pumpkin. Beat on medium speed until well combined, then scrape the sides of bowl. Reduce speed to medium-low; add eggs one at a time and beat until incorporated, about 1 minute. Reduce speed to low and add cream; beat for another 45 seconds. Give a final stir by hand.
  4. Brush the sides of springform pan with melted butter. Pour filling into crust, leaving at least ½ of the pan exposed. Smooth top with rubber spatula, then cover with foil. Set roasting pan on oven rack and pour enough water into the pan to come halfway up the sides of the springform pan.
  5. Bake until center is slightly wobbly when pan is shaken, about 1 ½ hours. Remove from oven and run paring knife around cheesecake. Let cheesecake cool in roasting pan until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack. Let cool until barely warm, about 3 hours. Wrap in plastic wrap and refrigerate until chilled, at least 4 hours.
  6. To unmold cheesecake, wrap hot, damp dish towel around springform pan and let stand for 1 minute, then remove side of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cheesecake onto serving platter. Top with whipped cream.

Makes 12-16 servings.

Recipe adapted from Cook's Illustrated.

Pumpkin Cheesecake 1

Nutrition Facts

Serving Size 1 slice

Servings 12

Calories 480
Total Fat 44g
Total Saturated Fat 21g
Cholesterol 155mg
Sodium 230mg
Total Carbs 29g
Dietary Fiber 6g
Sugars 4g
Swerve 17g
Protein 9g
Net Carbs: 6g