Imagine sinking your fork into a creamy, decadent cheesecake that tastes like pure autumn bliss - but without the sugar crash and diet guilt! This lightened-up gluten-free pumpkin cheesecake is a game-changer for anyone craving a delicious dessert that's both health-conscious and incredibly satisfying. With its rich pumpkin flavor, silky texture, and zero added sugar, this recipe proves that you can have your cheesecake and eat it too - without compromising on taste or your wellness goals.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 cups pumpkin puree
- 3 eggs
- 1/2 cup erythritol
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it with coconut oil and lining the bottom with parchment paper.
- For the crust, combine almond flour and melted coconut oil in a mixing bowl. Mix thoroughly until the mixture resembles coarse crumbs and holds together when pressed.
- Press the almond flour mixture evenly into the bottom of the prepared springform pan, creating a uniform crust. Use the back of a spoon or measuring cup to compact the crust firmly.
- In a large mixing bowl, combine pumpkin puree, eggs, erythritol, vanilla extract, cinnamon, nutmeg, and salt. Whisk the ingredients together until smooth and fully incorporated.
- Pour the pumpkin cheesecake mixture over the prepared almond flour crust, ensuring an even distribution and smooth top.
- Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake is done when the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour. The center will continue to set during cooling.
- Once cooled, refrigerate the cheesecake for at least 3-4 hours or overnight to allow it to firm up completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan sides and slice into 8 equal servings.
- Optional: Garnish with a sprinkle of cinnamon or a few chopped nuts before serving. Store any leftovers in the refrigerator for up to 5 days.
Tips
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake mixture.
- Don't overmix the batter - this can incorporate too much air and cause cracking.
- Place a pan of water on the bottom rack while baking to create humidity and prevent surface cracking.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause splitting.
- For the cleanest slices, use a hot knife wiped clean between each cut.
- If you don't have erythritol, you can substitute with monk fruit sweetener or stevia blend.
- Make sure to press the crust firmly and evenly for a stable base.
- Refrigerating overnight allows the flavors to fully develop and the texture to set perfectly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 10g
Fat: 24g
Saturated Fat: 8g
Cholesterol: 95mg
