Sugar-Free Layered Pumpkin Cheesecake

Sugar-Free Layered Pumpkin Cheesecake is so creamy and delicious that you’d never guess this is low in carbs. And this recipe has been wildly popular for years, and it’s one of the most visited pumpkin recipes on my site!

PIN Sugar-Free Layered Pumpkin Cheesecake to try it later!

Sugar-Free Layered Pumpkin Cheesecake is definitely the recipe that symbolizes Thanksgiving for me the most! For years I made this with sweetener combined with a small amount of brown sugar and called it Low-Sugar Pumpkin Cheesecake. But now that I’ve discovered Monkfruit Sweetener I use that and skip the brown sugar!

And when it’s made with Monkfruit or another type of granulated zero-carb sweetener, this layered pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who’s watching their sugar intake.

I like to make this cheesecake in a Springform Pan (affiliate link) and I tried it in two different-sized pans. Choose the size of pan you prefer for this tasty Thanksgiving favorite! And for people who are still narrowing down the menu options for the big day, I am reminding you about this tasty layered cheesecake!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• cream cheese
• Lakanto Monkfruit Sweetener (affiliate link), either Classic Monkfruit or Golden Monkfruit will work
• Vanilla extract
• eggs
• canned Pumpkin Puree (affiliate link) (not pumpkin pie filling)
• ground cinnamon (affiliate link)
• apple or pumpkin spice mix (affiliate link)
• Optional: whipped cream

What if you don’t want to use Monkfruit Sweetener?

Monkfruit is a plant from Asia that’s much sweeter than sugar, so all Monkfruit sweeteners are combined with another ingredient. The Lakanto Monkfruit Sweetener I like so much is combined with erythritol. That’s a sweetener that isn’t digested by the body, so it has zero calories and zero net carbs. Some people are sensitive to erythritol and may prefer another brand of Monkfruit or a different sweetener. Any granulated sweetener that measures 1:1 like sugar should work in this recipe.

How low in carbs is the Sugar-Free Layered Pumpkin Cheesecake?

I recently discovered that some of my oldest recipes using Monkfruit Sweetener were not calculated correctly by the nutritional calculator in the recipe plug-in I use on my site. And when I re-calculated the nutrition information for this recipe I was happy to discover that when you cut the cheesecake into eight servings it has only 4.3 net carbs per serving, with 5.2 grams of protein. I have corrected all the nutrition info in the complete recipe below.

What if you don’t have a Springform Pan?

The biggest advantage to using a Springform pan is that it’s easy to remove the finished cheesecake. It also shows off the layers nicely and is the perfect way to make cheesecake without a crust. But if you don’t have a Springform Pan and don’t want to buy one (and don’t care if the finished cheese cake looks quite as perfect when it’s removed from the pan) you can make this in a cake pan.

How to Make Sugar-Free Layered Pumpkin Cheesecake:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. I tested the recipe with both a  9-inch Springform Pan (affiliate link) and a 7-inch Springform Pan, (affiliate link) and both worked fine. I prefer the thicker cheesecake with the smaller pan, but use the size you have.
2. I used a commercial Greek yogurt and cream cheese combination when I first made this, but now I’d prefer regular cream cheese. Use any cream cheese product you prefer.
3. Beat the cream cheese with the vanilla and the granulated sweetener you’re using.
4. Then add the eggs one at a time and beat until combined.
5. Measure one cup vanilla cheesecake mixture and spread it in the bottom of the Springform Pan.
6. Then mix the canned pumpkin and spices into the remaining batter and spread the pumpkin cheesecake layer over the vanilla layer
7. Bake the cheesecake in a preheated 325F/170C oven for 35-45 minutes.  (Start to check a bit sooner for the thinner cheesecake, but I cooked it the whole 45 minutes for the thicker one.)
8. Cheesecake is done when the center seems set.
9. Let cool, then chill for several hours or overnight.
10. The last two photos above show my two versions. First photo is the thinner cheesecake made in a 9 inch Springform Pan and the last photo is the thicker one made in the 7-inch Springform Pan.
11. Needless to say, both versions tasted great, and this is definitely one of my favorite Thanksgiving treats!

Want more dessert ideas with pumpkin?

Check out My Favorite Pumpkin Recipes if you’re a fan who never gets too much pumpkin, and most of those recipes are also low in carbs!

Continue to Content

Print

Yield: 8 servings

Sugar-Free Layered Pumpkin Cheesecake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Sugar-Free Layered Pumpkin Cheesecake can be made with Monkfruit Sweetener or any granulated sweetener of your choices that measures 1:1 like sugar. And this is a layered pumpkin cheesecake that's very low in carbs!

Ingredients

• two 8 oz. packages cream cheese (see notes)
• 1/2 cup Monkfruit Sweetener (see notes)
• 2 tsp. Vanilla extract
• 2 eggs
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 tsp. ground cinnamon
• 1/2 tsp. apple  or pumpkin pie spice
• Optional: whipped cream for serving

Instructions

I like this best made in a Springform Pan (affilate link).  Use a 9-inch Springform Pan for a thinner cheesecake or a 7-inch Springform Pan for a thicker one.

Preheat oven to 325F/170C.

In large bowl combine softened cream cheese, sweetener(s) of your choice, and vanilla. Beat with electric mixer until smooth.

Beat in eggs, one at a time.

Remove one cup of batter and spread into bottom of Springform Pan.

Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended.

Carefully spread pumpkin layer over first layer in the crust.

Bake in preheated oven 35-45 minutes, or until center is barely set. (Use shorter baking time for a thinner cheesecake, but if you make the thicker one it will probably need the whole 45 minutes.)

Allow the cheesecake to cool; then chill several hours or overnight.

Cut into eight pieces and serve with whipped cream if desired.

The Sugar-Free Layered Pumpkin Cheesecake will keep for a few days in the fridge, but you probably won’t have any leftovers!

Notes

You can use full-fat or reduced fat cream cheese, but nutritional info is for full-fat cream cheese.

You can use Monkfruit sweetener or Golden Monkfruit Sweetener for this recipe. I'm a fan of Lakanto Monkfruit Sweetener, but you can use any granulated sweetener that measure 1:1 like sugar if you're not a Monkfruit gan.

If you're not that concerned about carbs, you can also use 1/4 cup sweetener and 1/4 cup brown sugar for a low-sugar version.

Nutritional information is calculated for the sugar-free cheesecake. (In 2025 I discovered that some of the nutrition information was originally calculated incorrectly by the nutrition calculator that's used in the recipe plug-in I have on my site. That has been corrected, and I apologize for the mistake.)

This recipe originally from AllRecipes with adaptations by Kalyn.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 226Total Fat 21gSaturated Fat 12gUnsaturated Fat 6.6gCholesterol 104mgSodium 197mgCarbohydrates 4.9gFiber .6gSugar 2.8gProtein 5.2g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pumpkin has some carbs, but with the corrected nutritional information this Sugar-Free Layered Pumpkin Cheesecake made with Monkfruit sweetener calculates to 4.3 net carbs! That’s based on 8 servings, which would be a small serving for some people so adjust accordingly. If you used sweetener and low-fat cream cheese this could be phase 2 or 3 for the original South Beach Diet.

Find More Recipes Like This One:
Use Dessert Recipes for more ideas like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A variation of this recipe was first posted in 2006, and it’s been popular since then! It was a a work-in-progress for a few years and I updated the recipe when I found better sweeteners or got smart enough to make it in a springform pan. The recipe was last updated with more information in 2025, after I discovered the nutrition information was slightly incorrect.

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