Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Low Carb/Sugar Free Pumpkin Cheesecake Recipe
    Lost? Site Map

    Low Carb/Sugar Free Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Collegechyc's Note:

    This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat oven to 325°F.
    2. 2
      In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
    3. 3
      Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
    4. 4
      Add pumpkin and spices to remaining batter and stir until blended.
    5. 5
      Carefully spread pumpkin layer over first layer.
    6. 6
      Bake in preheated oven 35-45 minutes or until center is almost set.
    7. 7
      Allow to cool, then chill several hours or overnight.
    8. 8
      Serve with whipped cream if desired and wait for compliments.
    9. 9
      I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

    Ratings & Reviews:

    • on April 24, 2011


      Made this today for my Easter dinner and it turned out delicious! The only thing is that it got quite a few cracks on top - maybe I should have done the water-bath? Oh well, I'm not really trying to score presentation points since it's just me this year. xD Hence a pumpkin dish in the springtime.

      Also, I added about 1/3 cup more pumpkin to the mix; there wasn't a whole lot of pumpkin flavor with just 1/2 a cup.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2013


      Made this last night and it was really good! I used /4 C sugar and 1/4 C Stevia. Mine had cracks on top as well but it was eventually covered with whip cream anyways! Great dessert for someone who is on a low carb/sugar eating plan. My friends enjoyed it too even though it was low in carb/sugar. Thanks for coming up with such an easy recipe without all the fuss of a water bath.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Carb/Sugar Free Pumpkin Cheesecake

    Serving Size: 1 (85 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 168.2
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 7.6 g
    Cholesterol 88.5 mg
    Sodium 244.4 mg
    Total Carbohydrate 3.5 g
    Dietary Fiber 0.5 g
    Sugars 2.4 g
    Protein 6.9 g

    The following items or measurements are not included:

    Splenda granular

    apple pie spice

    Ideas from


    Over 475,000 Recipes Network of Sites