Go Back

Pumpkin Swirl Cheesecake THM-S

Servings 12
Author Glenda Groff



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


  • 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


  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.