Home > Low Carb Sweets > Pumpkin Custard Cheesecake

Pumpkin Custard Cheesecake

Low Carb Recipe

For this Pumpkin Custard Cheesecake, make up your almond crust, then simply mix all your filling ingredients together, pour into the crust and bake. Tastes a lot like pumpkin pie!

Pumpkin Custard Cheesecake


2 cups almonds, ground (crumbled graham cracker consistancy)
1 stick butter, melted
1 tablespoon Splenda

Mix all together, press into pie pan. bake at 400-degrees for four minutes.

2 boxes cream cheese (8 ounces each)
3 eggs
1 cup pumpkin (canned or fresh, cooked)
1/2 cup Splenda
1 tablespoon pumpkin pie spice

Recipe Directions

Mix all togther, pour into crust.

Bake at 400-degrees for about 18 minutes (until set).

Variation I: Yummy Pumpkin Cheesecake

3 eggs
8 ounces cream cheese
4 packets Splenda and 4 packets Sweet 'n Low
1/3 teaspoon maple extract
1/2 teaspoon vanilla
1/2 can pumpkin
1 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoon cinnamon
1/4 teaspoon salt

Blend all ingredients in blender or food processor. Pour into 9-inch pie pan and bake at 350 degrees for 30 minutes until knife comes out clean. Cool, refrigerate. Serves 8 at 4 carbs each.

Variation II: Pumpkin Cheesecake Bars

Pumpkin Cheesecake

1 cup almond flour
1/4 cup brown sugar twin
1/2 cup butter
1/2 cup chopped walnuts

8 ounces cream cheese
1/2 cup spoonable sweetener
2 eggs
1/2 cup pumpkin
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon cinnamon

Blend crust ingredients in food processor until blended. Press into an 8 x 8 inch greased pan. Bake at 350 degrees for 15 minutes; cool slightly. Meanwhile, make filling: Blend all ingredients until smooth. Pour over crust and bake 35 minutes until set. Cool and cut in bars. 16 bars at 3 carbs each (2.2 NET Carbs).