Its Pumpkin Time! Pumpkin Swirl Cheesecake THM-S, Keto, Sugar-free, Gluten-free

Cheesecakes have always been a favorite of mine to serve. They are one of the easiest desserts to make sugar-free that taste like the regular ones.  Pumpkin Swirl Cheesecake s a favorite on mine, especially in the fall when all the pumpkins are ready to pick.

If you have never preserved pumpkin, let me tell you, it is very easy to do! This blog post Preserving Pumpkin gives you step by step instructions on how to process pumpkin. I can or freeze pumpkin so that we can have pumpkin treats anytime of the year!

These are the pumpkins and squash we harvested from our garden this fall. I love to mix the pumpkins and squash together when I cook them. It gives the best flavor to my baked items.

Pumpkin Swirl Cheesecake, THM-S, Keto, Sugar-free, Gluten-free

Crust: Preheat oven to 325 degrees F. Grease the sides and bottom of a 9 inch springform pan. Combine pecan meal, almond flour, THM Gentle Sweet, and butter. Press on the sides and the bottom of the pan. Bake for 12 minutes. Filling: In mixer bowl beat cream cheese until creamy. Add sweet mix, vanilla, coconut flour, and salt. Add eggs and mix until combined. Remove 1 1/2 cups cream cheese mixture to a separate bowl. Add pumpkin, spice, and Stevia drops. Spoon a layer of plain batter into the crust. Add half of the pumpkin batter. Repeat with remaining batter, ending with pumpkin on top. Swirl with a knife. Place a baking dish of boiling water on the bottom oven rack. Place the cheesecake on a rack directly above the boiling water. Bake at 325 degrees F. for 45-50 minutes. Remove and cool and a wire rack. Chill overnight for best flavors. Whipped Cream: Whip cream, xanthan gum, and THM Gentle Sweet until thickened. Spread over the top of the cheesecake or pipe in swirls. Sprinkle with cinnamon. Serves 12.

I used a cookie scoop to put the whipped cream on since I was in a hurry to get to church. It worked out well.

When I made this crust I used pecan pieces to give it a crunchy crust.We loved it that way. The pecans go so well with the pumpkin and spices.

I swirl the two batters together. This is how mine cheesecake looked when I put it in the oven. I do find that when you bake a cheesecake that is swirled like this it has a tendency to crack in the swirls. This happens even when you don’t bake it too long.

I took this cheesecake to a church Fellowship Meal…all I brought home was a tiny sliver. It was delicious! So smooth and creamy.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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This is another on of my favorite kitchen tools. I use it every day. It is so handy to blend the pumpkin smooth and make whipped cream for this cheesecake.

I ma one of those ladies blessed with both a Bosch and a KitchenAid mixer. I love my KitchenAid to make cheesecakes.

Pecans, Fancy "Crispy and Fresh" Raw Small Pieces (5 lbs.) by Presto Sales LLC
Anthony's Xanthan Gum, 1 lb, Batch Tested Gluten Free, Keto Friendly, Product of USA

Xanthan Gum

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Trim Healthy Mama Store

Pumpkin Swirl Cheesecake THM-S

Servings 12
Author Glenda Groff

Ingredients

Crust:

  • 3/4 cup pecan meal
  • 1/2 cup almond flour
  • 2 tablespoons THM Gentle Sweet
  • 4 tablespoons butter softened

Filling:

  • 4 8- ounce packages cream cheese
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 4 eggs beaten
  • 1 cup pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 4-6 drops Toffee-flavored Stevia drops

Whipped Topping:

  • 1 cup heavy cream
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons Gentle Sweet
  • cinnamon for garnishing

Instructions

  1. Preheat oven to 325 degrees F. Grease the sides and bottom of a 9 inch spring-form pan. Combine pecan meal, almond flour, sweet mix and butter. Press on the sides and the bottom of the pan. Bake for 12 minutes. In mixer bowl beat cream cheese until creamy. Add sweet mix, vanilla, coconut flour, and salt. Add eggs and mix until combined. Remove 1 1/2 cups cream cheese mixture to a separate bowl. Add pumpkin, spice, and Stevia drops. Spoon a layer of plain batter into the crust. Add half of the pumpkin batter. Repeat with remaining batter, ending with pumpkin on top. Swirl with a knife. Place a baking dish of boiling water on the bottom oven rack. Place the cheesecake on a rack directly above the boiling water. Bake at 325 degrees F. for 45-50 minutes. Remove and cool and a wire rack. Chill overnight for best flavors. Whipped cream: Whip cream, xanthan gum, and Gentle Sweet together until peaks forms. Swirl over cheesecake. Sprinkle with Cinnamon. Serves 12.

You will find many more cheesecakes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now. 

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