Recipe By DRJILL2
Published Apr 11th
Prep 10m Cook 55m Additional 4h 40m Ready In 4h 105m
Servings 16 servings Calories 244.6

This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It’s wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it’s low-carb, they’ll never guess!

Recipe Ingredients

  • 1 cup almonds
  • 1 cup pecans
  • 2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages low-fat cream cheese, at room temperature
  • ⅓ cup granular sucralose sweetener (such as Splenda®)
  • 1 (15 ounce) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 eggs

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
  3. 3 Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
  4. 4 Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
  5. 5 Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Nutrition Facts

  • Calories 244.6
  • Carbohydrate 8.5 g
  • Cholesterol 64.5 mg
  • Fat 20.5 g
  • Fiber 2.6 g
  • Protein 8.6 g
  • Saturated Fat 7.2 g
  • Sodium 255.3 mg
  • Sugar 1.8 g


  1. Amazing recipe love it and like to try it..thanks anyway
  2. Amazing and satisfying recipe. Excellent for a sweet bit after my break at work. I am looking forward to making it again.
  3. I mostly followed the recipe, used full fat cream cheese and upped the seasonings by using heaping tsp of whatever measurements were called for and 1/4 t heaping pumpkin pie seasoning. I had some roasted almonds from the day before so I pan roasted the pecans before adding them to the blender. I added a - Read more ...
  4. This was by far the BEST Keto dessert I have EVER made!!! You will not be sacrificing flavor with this recipe!
  5. Not worth the effort. Not sweet at all. Very bland. Don't waste your time.
  6. This turned out very well. I substituted Stevia baking blend for all that Splenda, and reduced it by 1-2T. I also used walnuts instead of pecans in the crust. In addition to the spices listed, I added some pumpkin pie spice blend. This cheesecake turned out fluffier than a regular cheesecake, and not heavily spiced - Read more ...
  7. Excellent recipe! Minor adjustment in that I used 1 cup almond flour rather than running almonds through the food processor. I also made homemade whip-cream and added pumpkin spice to that along with some swerve confectioners for a mild sweet and it was excellent.

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