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.
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. 😀
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.
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.