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Kalyn's Kitchen

Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake (Video)

Sugar-Free Layered Pumpkin Cheesecake is made with all sweetener of your choice and Low-Sugar Layered Pumpkin Cheesecake uses a tiny bit of brown sugar combined with sweetener. Choose the version you prefer for a Thanksgiving treat! Use Dessert Recipes for more ideas like this one.

Click here to PIN this Sugar-Free or Low-Sugar Layered Pumpkin Cheesecake!

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

 


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

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

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 Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake:

(This is just a summary of the steps; scroll down for complete printable 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 (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!

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

Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake is definitely one of my favorite Thanksgiving treats!

More Pumpkin Cheesecakes with Less Sugar:

Low-Sugar 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

Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake

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

Sugar-Free Layered Pumpkin Cheesecake is made with all sweetener and Low-Sugar Layered Pumpkin Cheesecake uses a tiny bit of brown sugar.

Ingredients

  • 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

Instructions

  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.

Notes

I love Golden Monkfruit Sweetener (affiliate link) for baking and now that I've discovered that I'd probably 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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 63 Total Fat: 4g Saturated Fat: 2g Unsaturated Fat: 2g Cholesterol: 54mg Sodium: 65mg Carbohydrates: 5.5g Fiber: 1g Sugar: 2g Protein: 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.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

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

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 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.

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    51 Comments on “Low-Sugar or Sugar-Free Layered Pumpkin Cheesecake (Video)”

  1. Many Thanks for posting this recipe, I will must try to home. I hope you will upload more this type of recipes.

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  3. Do you cool it in the pan?

  4. Pingback: Pumpkin Cupcakes with Maple and Toffee Frosting - Shugary Sweets

  5. Look delicious. you make that with a simple step. i hope i can make it at my home, so i can served it to my family. thanks for sharing

  6. I haven't made it with sugar.

  7. Hello! I am a gastric bypass patient and cant have alot of sugar with out feeling yucky. I am excited to try to use this recipe. I also do not care for artificial sweeteners at all. I was wondering if you have omitted the artificial sweeteners and just used sugar? If so how did it taste? I want to make this for Thanksgiving but dont have time to make one and try it out before hand. Thanks!!

    • Hello Anonymous,
      I had gastric bypass surgery in 2003. I also feel really bad if I happen to get too much sugar by mistake. I would look into Splenda Brown Sugar Blend to replace the brown sugar in this recipe. Also, I’ve had good luck replacing ALL the sugar with some kind of powdered sweetener.

      • Yes, I give that suggestion in the recipe to use all sweetener. And did you see my suggestion for using Golden Monkfruit Sweetener to replace the brown sugar? I would prefer that over the Splenda blend.

  8. Always love the idea of making desserts that little bit healthier. After a huge Thanksgiving meal, this would be the perfect dessert 🙂

  9. This cheesecake really tastes good!

  10. Hi Kalyn – I'm GF/Sugar-Free and interested in trying this out. Do you think using liquid Stevia would off the measurements of sugar? Also, can I use a Pyrex pie dish with a crust instead of spring form? If so, what do you recommend time/temp?

    • I've never cooked with liquid Stevia, but I am doubtful you can substitute it here without making the cheesecake too runny. You could definitely use granulated Stevia though. Should be no problem making it in a pyrex pie dish; I don't think the cooking time will be much different, just keep an eye on it the last few minutes.

    • Rachel, so glad you enjoyed it!

  11. great idea to use stevia!

  12. I want to make this now and freeze for Thanksgiving, any advice?

    • I haven't frozen it so I can't really guarantee how it will work. I know cheesecake is often frozen though, so I'd assume it will work. I know you can keep it in the fridge for several days.

    • Thanks so much for the reply 🙂 I have been reading up on freezing, I will go ahead and give it a try. Finally making one tomorrow!

  13. Ok, that's it, I'm making pumpkin cheesecake this weekend! I have been dreaming (seriously, I did 🙂 ) about making one with those triple ginger snaps from Trader Joes as the crust…now I have the perfect recipe to go with!

    Thanks, Kalyn!

    Alissa

  14. What is the carb count of this recipe, can't find it?

  15. Lovely cheesecake ,cute clicks,will try this low fat version

  16. Hi Kalyn,

    I make a similar low fat pumpkin cheesecake for Thanksgiving but I think I'll be switching it up and trying yours! Love the layering.

    What electric mixer brand do you have or recommend?

    Sarah

    • Hi Sarah. I like the layering too, although I think this would be good if you just mixed the pumpkin into the whole thing as well. I have a Sunbeam mixer, but truthfully I think they're pretty standard. I wouldn't spend a lot of money on one (I think mine was about $15 on sale!)