Sugar-Free Pumpkin Cheesecake Recipe

Oh wow. How did this happen? I mean, how is it already Thanksgiving week?!

Anyhoo, I made this sugar-free pumpkin cheesecake recipe in one of my pre-Thanksgiving baking experiments a few weeks ago. It was quite a hit with the fam. Gabriel and I might have bickered a little bit over the last slice.

I’ve mentioned before that sorghum pairs really well with the flavor of pumpkin (as in sugar-free pumpkin pie) plus the various spices that go along with it. I also know from past experience, that honey-sweetened cheesecake is quite delectable, so maybe this experiment wasn’t such a huge risk. 😉

This cheesecake is so rich, and spicy-delicious, with just the right amount of sweetener. The end result successfully balances being sweet enough, without having a too-pungent sorghum flavor.

You will not regret adding this recipe to your Thanksgiving menu!

Give the recipe a try below:

Sugar-Free Pumpkin Cheesecake Recipe

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Do you love cheesecake? This sugar-free pumpkin cheesecake is so delicious, it’s perfect for your next event.

• Author: Elise

Ingredients

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• 1 Recipe Gluten-Free “Graham Cracker” Pie Crust
• 3 8oz. Packages cream cheese (room temperature)
• 1 15 oz can pumpkin purée
• 3 eggs
• 1 cup sorghum or honey
• 1 teaspoon pumpkin pie spice
• 2 Tablespoon gluten-free flour
• 1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350º
2. Beat cream cheese until smooth. Add pumpkin puree, honey/sorghum, and the spices. Add flour and vanilla. Beat together until well combined.
3. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover and refrigerate for 4 hours or overnight before serving (this is essential for good texture!).
4. Enjoy!

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