Kalyn's Kitchen

Sugar-Free Layered Pumpkin Cheesecake (Video)

Make Sugar-Free Layered Pumpkin Cheesecake with an approved sweetener, or use a bit of brown sugar for a version that’s still low in sugar! Use Dessert Recipes for more ideas like this one.

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

Watch the video to see if you might like to make
Sugar-Free (or Low-Sugar) Layered Pumpkin Cheesecake!


Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake close-up photo

If I had to pick one recipe that symbolizes Thanksgiving, for me it would be this Sugar-Free Layered Pumpkin Cheesecake. For years I called this Low-Sugar Pumpkin Cheesecake and made it with sweetener combined with a very small amount of brown sugar, but now that I’ve discovered Golden Monkfruit Sweetener (affiliate link) I’d definitely use that and skip the brown sugar! Either way you make it, this layered pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who’s watching their sugar intake. 

I like to make the cheesecake in a Springform Pan (affiliate link) and I made it in two different-sized pans, so choose which version you’d like and the size of pan for this tasty Thanksgiving favorite! And for anyone who is still narrowing down the menu options for the big day, I am reminding you about this tasty layered cheesecake for this week’s Friday Favorites post!

Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake process shots collage

How to Make Sugar-Free (or Low-Sugar) Layered Pumpkin Cheesecake:

(Scroll down for complete recipe with nutritional information.)

  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 (although I prefer the thicker cheesecake with the smaller pan.)
  2. I used a Greek yogurt and cream cheese combination when I first made this, but now I’d probably just use cream cheese. Use any cream cheese product you prefer.
  3. Beat the cream cheese with the vanilla and the sweetener(s) 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 of your choice.
  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.  (It will be a shorter time 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 is the with 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!

Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake thumbnail photo

More Pumpkin Cheesecakes with Less Sugar:

Sugar-Free Spiced Pumpkin Mini Cheesecakes ~ Kalyn’s Kitchen
Low-Carb Mini Pumpkin Cheesecakes ~ All Day I Dream About Food
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
Low-Carb Pumpkin Cheesecake ~ Christine Cooks

Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake close-up photo

Sugar-Free Layered Pumpkin Cheesecake

Yield 8 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Make Sugar-Free Layered Pumpkin Cheesecake with all sweetener or use a a tiny bit of brown sugar if you prefer for a layered pumpkin cheesecake that's still very low in sugar!


  • 2 packages (8 oz. each) cream cheese
  • 1/2 cup sweetener of your choice (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


  1. 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.
  2. Preheat oven to 325F/170C.
  3. In large bowl combine softened cream cheese, sweetener(s) of your choice, and vanilla. Beat with electric mixer until smooth.
  4. Beat in eggs, one at a time.
  5. Remove one cup of batter and spread into bottom of Springform Pan.
  6. Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended.
  7. Carefully spread pumpkin layer over first layer in the crust.
  8. 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.)
  9. Allow the cheesecake to cool; then chill several hours or overnight.
  10. Cut into eight pieces and serve with whipped cream if desired.
  11. This will keep for a few days in the fridge, but you probably won’t have any leftovers.


I love Golden Monkfruit Sweetener (affiliate link) for baking and now that I've discovered that I'd just use 1/2 cup of that for a sugar-free version of this recipe. But 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. Sweetener is calculated as zero net carbs for nutritional information.

This recipe originally from AllRecipes with adaptations by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 63Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 54mgSodium: 65mgCarbohydrates: 5.5gFiber: 1gSugar: 2gProtein: 3g

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Even without any added sugar, pumpkin has carbs, so this Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake would probably never be considered a low-carb or South Beach Diet recipe for the strictest form of those eating plans. And obviously if you’re actively dieting or trying not to gain weight, the sugar-free version of this recipe is best.

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 to see all the good recipes I’m sharing there.

Pinterest image of Sugar-Free Layered Pumpkin Cheesecake

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    53 Comments on “Sugar-Free Layered Pumpkin Cheesecake (Video)”

  1. Very nice, Kalyn. Our family tends to have dessert with less sugar. This is exactly what we want.

  2. Luana, so glad you liked it. Now I'm wondering why I never tried this with sweet potato; must try that sometime.

  3. Kalyn, this was really great. I made a crust with almond flour to keep the carbs down. I made it with sweet potato instead of pumpkin. I bought the yellow sweet potatoes by mistake, so it didn't have the visual impact that the orange ones would have, but the flavor was spot-on. Thanks!

  4. Lisa, thanks for that nice review of this recipe. So glad you enjoyed it and hope the blog will be helpful when you're baking for your sister.

  5. Hi, Kalyn! Just found your site while looking for desserts to make lower on the glycemic index. I am avid baker and my sister and I (we live together) are both diabetics. She has been on me about making so many desserts-but that is how I relax! I made this layered cheesecake last nite….and we LOVED it! Thank you so much! I am often on the anti-Splenda band wagon, but do have some and used it in this and it was delicious! Thanks also for the review on Stevia in the Raw. I have been using Truvia and such for awhile, but sometimes taste the bitterness. I will definitely be trying Stevia in the Raw! Great site! Can't wait to try more recipes!

  6. This pumpkin pie was delicious! My family loved it too. Thanks for your wonderful recipes. Because of your site, my family is eating very healthy. Almond flour is a wonderful product too. Thanks for pointing out that we can get it in Utah. I run up to Honeyville in SLC once a month now. 🙂 Tam

  7. Thanks Kara, so happy to hear that. And I agree, I'd eat this cheesecake any time of year!

  8. Hi Kalyn,

    Your blog has single handedly made it possible for me to be successful on the South Beach diet, and I want to THANK YOU for taking the time to post amazing recipes. Since it's Valentine's Day, I decided to make the pumpkin cheesecake even though it's traditionally more of a Fall treat. We think it's AH-MA-ZING!!!

    Thanks again!

  9. Terri, it really is 1/2 cup pumpkin, mixed with half the cheesecake batter. Did you forget to divide the cheesecake batter? That’s the only thing I can think of.

  10. Hi Kalyn,

    I don’t know if you’ll see this comment since this is an old post, but I made this and it is super delicious. However, I must have done something wrong because my pumpkin layer was not very thick and did not cover the cream cheese layer. It doesn’t seem as though 1/2 cup of pumpkin is enough. Did I read that wrong? Any advice?


  11. I tried this tonight for one of the desserts and loved it! Thanks for the great recipe.

  12. So I made this again this weekend for some of my wife’s family who were over to watch a football game. They loved it and I put Cool Whip Free on it. Delicious. If anyone hasn’t tried this they’re missing a really yummy dessert. Only problem is it’s addictive. Have to be careful or I could eat the whole pie.

  13. Do you know, this October’s trip to the USA was the first time I’d ever tasted a pumpkin cheesecake? Scandalous, I know! Definitely want to bookmark and try this one 🙂

  14. Looks delicious, cooking with pumpkin is a new thing to me so never made any cake with it yet… I will definitely give a try this recipe 😉

    Have a nice weekend, Margot

  15. Sometimes I feel such the odd man out since I love pie but so many times the crust is just better left off.
    Somehow pumpkin cheesecake is such a natural. This is lovely.

  16. Elaine, thanks for the nice feedback. I also adored this recipe, in fact I’m making it this year for the Thanksgiving dinner I’m going to at my sister’s house. (And I can definitely relate to spending hours reading blogs and saving recipes! But isn’t it so much fun!)

  17. Hi, Kalyn, not sure if you will see this comment as it is almost a year since the original post, but here goes. I was looking for something to make for Thanksgiving dessert, but did not want to make the “usual” pumpkin pie. Last year, a restaurant near where I used to live made an amazing pumpkin cheesecake pie. It was completely blended, no separate layer of cheese but the recipe I found for one similar just didn’t do it for me. My favorite dessert is cheesecake, my Mom’s version with layer of cream cheese then a layer of sour cream. Totally delish, now I am craving! ;~)
    In any case, your recipe sounded like it fit the bill, so made it last night to try tonight, a test run, so to speak.
    Well, both my Mom and Dad thought it was great, I was more along the lines of “this is one of the best things I have ever eaten”!

    Thanks so much for your blog, I look forward daily to reading, in fact, seem to spend a good portion of my time online reading the blogs I subscribe to then adding recipes to my virtual recipe box.As bad as I used to be what with saving all those torn from magazines in numerous manila file folders, filling all those hanging files to bursting. I am sure you can relate.

    Take care,

  18. Anonymous, thanks for the tip. We do have a Wild Oats right by my house so I’ll go there today. I didn’t think of looking there. (Salt Lake is getting a Whole Foods store soon – I’m very excited!

  19. Hi Kalyn,

    If you have a Wild Oats or a Whole foods nearby, ask them to order whole wheat phyllo! I think it’s from Fillo Factory.

  20. I’m kind of surprised that no one has noticed that the carb count on the AllRecipes post is higher than what I listed for the full sugar version. Just in case someone does notice, I added up the carb counts on the packages of the ingredients I used and then divided by eight for eight servings. Remeber I skipped the whipped topping which does have carbs. I think various brands of things like canned pumpkin can be different, and I always choose the one with the least carbs when I’m shopping. I’m confident that my numbers are correct for the brands I used. I used Libby canned pumpkin if anyone is interested.