Low Sugar, Gluten Free Pumpkin Cheesecake

Get your cheesecake out of my pumpkin pie! Get your pumpkin pie out of my cheesecake!

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33 Comments:

  • Terri Kepner / Reply

    I am SO making/baking THIS for Thanksgiving. THANKS to Y*O*U Anna for giving us the “joy of cooking” esp. in THIS bat-crap cuh-RAZY year🤗

  • Kristin Brown / Reply

    I can’t wait to make this!! Does it use a 15 oz or 29 oz can of pumpkin?

  • Thank you Anna! Can’t wait to make this. I’m wondering if the arrowroot powder is mandatory? Is there a substitute? Don’t have any in stock.

    • you could use xanthan gum if you have that on hand. Or you could omit altogether, and I’m sure it would still set up nicely b/c of the eggs!
      XOXO
      Anna

  • I have a store-bought pecan crust and I’m wondering if popping this filling in would work?

    • absolutely! Use whatever crust you want. If you have too much filling, you can use it for muffins, etc.
      xoxo
      Anna

  • Hi Anna, if you use the pumpkin pie spice instead of Individual spices, how much would you estimate that we would use?

    • I don’t know the proportions each spice company uses, so I would add a tablespoon, taste the batter, and then add more to taste.
      XOXO
      Anna

  • It seems to me that 2 Tablespoons of Ground Cinnamon for 1 cup of pumpkin is excessive

    • I assure you, it is not. The flavor profile and balance of pumpkin spice is perfection.
      XO
      Anna

  • We definitely are making this. One question though. Vinnie is always saying sugar is sugar is sugar. If so, why is coconut sugar called for over plain old granulated sugar or honey?We already have some sugar for making our hummingbirds obese, but do not yet have the coconut sugar.

    • Sugar is sugar is sugar, which is why I say in this recipe, it doesn’t matter which sugar you use. You can use whatever is on hand, or whatever flavor profile you prefer. I’m speaking only of natural sugar. I don’t know how to substitute artificial sweeteners or sugar substitutes as I don’t work with those products so I’m not familiar.
      XO
      Anna

      • Thank You for the response in the middle of your move. We love your books. Many post-its on on all the tried and repeated recipes.

  • Dave Rossbach / Reply

    I have made this twice. One crustless and one with crust. Both versions were absolutely delicious!

  • 5 stars
    SO YUMMY! Loved his cheesecake; it was the perfect way to celebrate getting my taste buds back post covid. I served our first servings for breakfast and the kids loved it too – thought it was so cool that they ate cheesecake for breakfast!
    I used to make Martha’s for the holidays and I think this definitely is just as good.
    Side note: I used regular white sugar.

  • 5 stars
    This was amazing! User error made me doubt it would come out but it was a success!

  • 5 stars
    OMGOSH!! This was so much fun to make and it is delicious!! I only hope there will be enough left for Thanksgiving dessert!! This is going to be my annual Thanksgiving dessert now!!(and probably a few other special occasions in-between!)

  • Katie Carey / Reply

    5 stars
    This recipe was fantastic! Everyone who had a sample loved it. It was just the right amount of rich and sweet and was very satisfying! I will absolutely make this again.

  • David Propst / Reply

    5 stars
    Made it. Quickly ate it. Making one again right now.
    Go crustless or a make a pecan crust.

  • 5 stars
    Absolutely the very best! My husband and I both loved it!

  • 5 stars
    Not a baker so was nervous to make this but it turned out FANTASTIC!!!

  • David Reinertsen / Reply

    5 stars
    My wife made this for Thanksgiving. It was awesome! I just wish it was all mine!

  • 5 stars
    My family loved this pumpkin cheesecake! My fifteen year old actually said, “I can’t believe this is healthy. It tastes amazing!” It is a much healthier version than the recipe I used many years ago with over 2 cups of sugar. Anna’s recipe uses a balance of the right amount of spices to heighten the pumpkin flavor without needing a ton of sugar to make it feel like a guilty pleasure. It’s creamy and delicious. My husband’s family didn’t even realize it was gluten free and low carb. Everyone loved it.

    My favorite part is I can always trust Anna to give an alternative recipe to an original high carb, high sugar, without artificial sweeteners. When I google a recipe and add the words low carb or keto, they often have artificial sweeteners which are just as bad as having real sugar. I can always trust Anna will never use monk fruit, swerve or other fake garbage to sweeten a recipe. She’s always doing what is the healthiest option for those who follow a low carb lifestyle!

  • Ashley Penkal / Reply

    5 stars
    Cheesecake and pumpkin pie are by far my most fav treat during the holidays. I made this for myself and mother in law and was not expecting to share because there were 3 other pies for our husbands who hassle us about NSNG. Well guess what? All the non-NSNGers ate my pumpkin cheesecakes and the 2 regular pumpkin pies were left, HA! Well, I ended up only having 2 slices and will be make 3 of them for Christmas so I do not have to share. Go get your own! Anna this is the most amazing thing! I am never sad when you share all your hard work! This is the first Thanksgiving I lost 2 pounds! I made this cheesecake, the green beans wild mushrooms, stuffing, and candied yams. ALL NSNG and all were demolished! People really have no idea what they are missing out on. Again thank you for all your hard work and dedication to the FOOD we LOVE! All my holiday meals are never going to miss the basics. I am not missing out on anything with this recipe but that goes for all your killer recipes.

    • Ashley Penkal / Reply

      guess what? I am responding to my own comment. I STILL SAND by it! I am making it again this year. I meet Anna this year and she is better in person just like her recipes! Make all of this and no one would know they are truly feeding their soul.

  • Amber Beauchamp / Reply

    5 stars
    The pumpkin cheesecake was AMAZING! The recipe was easy to follow (I’m not much of a baker) and the final product was wonderful! A thanksgiving hit!

  • I love this cheesecake recipe!!!.I’ve made it multiple times and never get tired of it. I even made multiple options for my birthday. It was gone by the third night. The cheesecake baker in town thought it would be a disaster when I told her I was planning on making one from scratch. This cheesecake is always a big hit in the family everyone loves it.
    Thanks anna!!

  • Can’t wait to try this, Can I do it in cupcake forms? Just helpful for portion control?

    • But of course! Just keep an eye on the cook time b/c it will be less than the whole cheesecake all at once.
      XOXO
      Anna

  • Awesome!!! Tried it with and without crust!!! Thank you Anna for this fabulous dessert!!!

    • I’m making it for Thanksgiving–it’s been a couple of years, so I’m excited to have it again. Glad you love it, too!
      XOXO
      Anna

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