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New York Style Pumpkin Cheesecake [Low Carb & Keto]

A sugar-free Keto pumpkin cheesecake on a white pedestal

5 from 4 reviews

This Keto New York Style Pumpkin Cheesecake tastes like a more decadent version of classic pumpkin pie, but each slice has just 5g net carbs.

Scale

Ingredients

Pumpkin Layer:

20 oz (2 1/2 packages) full fat cream cheese, softened

3/4 cup Swerve or equivalent granulated sweetener

2 large eggs

1/2 cup full fat sour cream

1 cup pumpkin puree

1 tablespoon vanilla extract 

1/8 teaspoon salt

2 teaspoons pumpkin spice

20 drops yellow food coloring, optional**

6 drops red food coloring, optional

 

Vanilla Layer:

20 oz (2 1/2 packages) full fat cream cheese, softened

1/2 cup Swerve or equivalent granulated sweetener

2 large eggs

1/2 cup full fat sour cream

1 tablespoon vanilla extract 

Instructions

1.  Preheat oven to 200 degrees F and grease a 9 or 10 inch springform pan on all sides. Place the bottom of the pan on a piece of parchment paper and run a pencil around the outer edge to draw a circle.  Cut out the circle.  Lock the walls of the pan to the bottom and stick parchment circle to pan bottom.*  

2.  Pumpkin layer:  Using a stand mixer fitted with paddle, beat cream cheese, 1/2 cup sweetener, spice and salt at medium-low speed until combined, 1 minute. Beat in remaining 1/4 cup sweetener until combined, 1 minute. Scrape beater and bowl well; add sour cream, pumpkin and vanilla and beat at low speed until combined, 1 minute. Add eggs and food coloring, if you are using it, and beat at medium-low speed until thoroughly combined, 1 minute more. Scrape bowl and beater.  Taste for spice and sweetness and add more pumpkin pie spice or sweetener if desired. 

3.  Add pumpkin mixture to the spring form pan.  Smooth the top with a spatula.  Clean the mixing bowl, beater and spatula well so that you can use them for the vanilla layer.    

4.  Vanilla layer:  Beat cream cheese and 1/4 cup sweetener at medium-low speed until combined, 1 minute. Beat in remaining 1/4 cup sweetener until combined, 1 minute. Scrape beater and bowl well; add sour cream and vanilla and beat at low speed until combined, 1 minute. Add eggs and beat at medium-low speed until thoroughly combined, 1 minute more. Scrape bowl and beater.

5.  Carefully spoon the vanilla batter on top of the pumpkin layer and smooth with a spatula.  Set aside for 10 minutes until air bubbles rise to the top.  Use spatula to pop and smooth out the little bubbles that have risen to the surface of the cheesecake. 

6.  Bake cheesecake on the lower rack of the oven for 45 minutes. Remove cake from oven and use toothpick to pierce any more bubbles that have risen to surface. Return to the oven and continue to bake until the top is firm and no longer jiggly, and the internal temperature reaches 165 degrees F, 2 1/4 to 2 3/4 hours longer.     

7.  OPTIONAL STEP:  If you like a cheesecake with browned top, you can remove the cheesecake from the oven and increase the temperature to 500 degrees F.  Then return the cheesecake to the upper self of the oven for 4-12 minutes until bronzed on top.***

8.  Let cheesecake cool for 5 minutes; run a paring knife between cheesecake and side of springform pan. Let cheesecake cool until barely warm, 2 1/2 to 3 hours.  It will fall by about 3/4 of an inch as it cools.  

9.  Cover the pan in plastic wrap and refrigerate until cold and firmly set, at least 6 hours. 

10.  To unmold the cheesecake, run a paring knife between cheesecake and side of springform pan again and then unlock and remove the side walls.*  Place a large plate on top of the cheesecake.  Invert the plate and cheesecake. Gently remove the bottom of the pan.  Remove the parchment circle.  Place a serving plate on top of the cheesecake and carefully invert.  Remove top plate. 

11.  Let the cheesecake stand at room temperature for about 30 minutes before serving. To slice, dip a large sharp knife in very hot water and wipe dry between cuts.  Or use a long pice of unflavored dental floss and press down through the cake and then let go of one end and pull it back through. 

12.  Store in the refrigerator for up to 4 days.

Notes

*The easiest thing to do is to remove the sides of the pan and leave the cheesecake on the bottom piece of the pan.  If you plan to to this, then you can skip lining the bottom of the pan with parchment paper.  

**I usually add in some orange food coloring to make more of a contrast between the two layers, but this is optional.  

***I do not recommend browning the cheesecake.  I think it looks nicer with a smooth, light colored top.  Plus, this last step could leave the cheesecake burnt, spotty or cracked.  Too risky.   

Nutrition

Keywords: Low Carb Pumpkin Cheesecake, Keto Pumpkin Cheesecake, Sugar-Free Pumpkin Cheesecake