Pumpkin Cheesecake with Pecan Crust | THM: S

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This is my favorite THM-friendly Pumpkin Cheesecake. The pecan crust is so simple to make and perfectly compliments the thick and creamy, lightly flavored pumpkin spice filling.

Plan ahead though; this cheesecake is best made the day before you need it to allow your sugar substitute to lose its cooling effect or aftertaste.

I’ve been using Lakanto’s Monkfruit 1:1 Sugar Substitute lately though (measures the same as sugar and xylitol), and I find it tastes so incredibly close to regular sugar, that I don’t even wait after baking something with it!

If you want to try some for yourself, use the coupon code: NORTHERNNESTER when you buy something from their online store and save yourself 15%! 


Cooking this cheesecake longer at a lower temperature eliminates the need for a water-bath; it’s about as easy as baked cheesecakes get. If you don’t have pumpkin spice mix on hand, you can make your own, by using the first part of this recipe.


If your cheesecake happens to crack, no one will complain if you disguise the top with a layer of maple-flavored whipped cream and a sprinkle of toasted pecans.

I promise.

If this recipe makes way too much for your liking, here’s another Pumpkin Cheesecake recipe we love that makes only 2 servings.

Looking for something a bit lighter, but equally delicious? 

Not to be bossy or anything, but you’ve totally got to try this Layered Pumpkin Dessert!!

It’s got a graham cracker-like crust, a thin cheesecake layer, topped with a pumpkin chiffon and whipped cream!  

But, let’s get to that recipe you really came here for. You won’t regret this. ๐Ÿ˜€ 


Yield: 10 servings

Pumpkin Cheesecake with Pecan Crust | THM: S

Pumpkin Cheesecake with Pecan Crust | THM: S

A very simple to make pecan crust perfectly compliments the thick and creamy pumpkin spice filling of this delicious THM S cheesecake!

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 4 hours 50 minutes
Total Time 6 hours


  • CRUST:
  • 1 1/2 cups pecan pieces
  • 1 Tbsp xylitol
  • 1/2 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 egg white
  • 3 8oz.bricks of cream cheese, softened
  • 1/2 cup xylitol
  • 1 cup whipping cream
  • 1 15 oz. can pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 3 eggs
  • 3/4 cup whipping cream
  • 2 Tbsp xylitol
  • 1 tsp maple extract


  1. Preheat oven to 350 F.
  2. Pulse pecans, xylitol, and cinnamon in blender or food processor until finely ground. Stir in melted butter and egg white. Press into 9" spring-form pan, going slightly up the sides. Bake for 8-10 minutes. Cool completely.
  3. Reduce oven temperature to 325 F.
  4. Beat cream cheese, xylitol, and cream together until smooth. Stir in pumpkin puree, vanilla, and pumpkin spice until combined. Beat in eggs, one at a time, until just combined. Pour batter over crust.
  5. Bake for 45-50 minutes, until just set. Turn off oven and let cheesecake continue to set for 10 more minutes. Transfer to cooling rack to cool completely. Refrigerate for 4 hours or overnight.
  6. Beat whipping cream, xylitol, and maple extract together until stiff peaks form. Pipe onto the cheesecake. Sprinkle a little cinnamon on top.


You can sub half the amount of sweetener called for with Gentle Sweet.

Best made the day before.

Superb with maple-flavored whipped cream. To make, beat 2 Tbsp of xylitol with 3/4 cup of whipping cream and 1 tsp of maple extract.


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28 thoughts on “Pumpkin Cheesecake with Pecan Crust | THM: S”

  1. This looks so yummy – can’t wait to try it!

    One note – Gentle sweet is also made with xylitol and is harmful to pets. Even a small amount can be fatal, so I don’t think just cutting the amount would make it safer.

  2. When it says to turn off the oven and let it set for an additional 10 minutes, does that mean to turn off the oven but keep the cheesecake in the oven? Or take it out and let it sit for 10 minutes? Also, I’ve never baked with a springform pan so not sure if transfer to cooling rack means take it out of pan or keep it in the pan?

    • Hi Jessica, yes, you’ll want to keep it in the oven for 10 minutes after you’ve turned it off and then take it out to cool on a rack inside the spring-form still. Hope that helps!

  3. What would be the substitute with pyure (Stevia and erythritol)? I believe that is equivalent to super sweet? Not sure how much to sub for the gentle sweet. Thanks!

  4. Hi…have this in the oven now. I’ve had it in over an hour and it’s still pretty giggly. The top is set to where I can touch it with my finger but underneath is super giggly still. Any suggestions? Thanks!

    • Cheesecakes should still jiggle a bit when they’re finished baking. Once it cools and is refrigerated for a few hours, you should have a wonderfully smooth cheesecake! Sounds like you did it right!

  5. I made this for our Thanksgiving dinner and I loved how creamy it came out. The maple flavored whipped cream really made the dish. So glad to have something THM friendly for the holiday. Thank you so much for sharing! I’ll be posting this link on my daily vlog where I made it. ๐Ÿ™‚ -Janelle from Parsnips and Parsimony

  6. I am so excited for this! It’s in the oven now!! We are having Christmas dinner with my laws evening, and this is one desserts I’m making. I am doing trim healthy Momma but my mother law just needs sugar free for her diabetes. I did make a alteration, and I hope it works out. Instead of pecans for the crust (because they are so darn expensive) I used walnuts… I’ll let you know how it turns out!

  7. Hi, I absolute love this recipe! You nailed the cheesecake consistency perfectly. Do you have any variations to sub for the pumpkin. I’ve made the pumpkin twice and looking to change it up. Thank you!


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