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!
Sugar-Free Pumpkin Cheesecake Recipe
- Preheat oven to 350º
- Beat cream cheese until smooth. Add pumpkin puree, honey/sorghum, and the spices. Add flour and vanilla. Beat together until well combined.
- 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!).