Low Carb Pumpkin Caramel Cheesecake

It’s October, therefore I’m further embracing all things pumpkin! Who cares if it’s still ninety degrees outside and the mosquitoes are still at it with a vengeance. This decadent, low carb, sugar free desert is definitely a crowd pleaser! I made it for a fall party last year and some couldn’t even believe that is was low carb! Ha! When it comes to fall parties, I try to always take something that I know is on plan so that I don’t go off track and know there will be something there I can eat. This recipe will definitely be one you’ll want to put in your arsenal for fall gatherings!

I love the combination pumpkin and caramel! It pairs so well together, just like mac and cheese or peanut butter and jelly. Wait…we need low carb examples. How about it pairs well just like cauliflower and pretty much anything. Ha! Jokes. I’ve got jokes. 

This cheesecake is the epitome of fall flavor! I hope you will enjoy it as much as I do. If you make it, be sure to tag me on Instagram and Facebook so I can see. I’d love to hear how you like it! 

A couple of notes…if you prefer a slightly less “pumpkin-ish” flavor, don’t add the entire can of pumpkin to the cheesecake batter. Add half to three quarters of the can. And if you’d like a pie crust that is even lower in carbs, you can make an almond flour crust like THIS one instead the one below. Enjoy!

Low Carb Pumpkin Caramel Cheesecake


  • 3 blocks full fat cream cheese
  • 1 can pure pumpkin (not pumpkin pie mix)
  • 1 package sugar free pecan shortbread cookies (I use Murray’s)
  • 1 8 oz. container Oikos Triple Zero Salted Caramel yogurt

  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 stick (4 oz.) grass fed butter.
  • 4 eggs
  • 3/4 cup Stevia 
  • 2 tbsp sugar-free caramel (plus some to drizzle over top of cheesecake after baking.) I use Smucker’s Sugar Free Caramel Topping.

Directions (for the crust)

  1. Preheat oven to 350 degrees.
  2. Crush cookies in food processor until no large cookie pieces are left.
  3. Add the softened butter, cinnamon, and nutmeg to the cookie crumbs and mix well. 
  4. Press into the bottom of a greased spring-form pan.
  5. Bake for 8 to 10 minutes. Just until slightly browned.

Directions (for the cheesecake)

  1. Cream the cream cheese with a mixer until well mixed.
  2. Add in the caramel, yogurt, vanilla, and pumpkin and mix until well incorporated.
  3. Add in the stevia and mix well.
  4. Now, add in the eggs one at a time, mixing well after each one is added. 
  5. Reduce oven temp to 325 degress.
  6. Pour batter into spring form pan on top of slightly browned crust.
  7. Bake for 45 minutes or until sides are puffed but center is slightly jiggly. 
  8. For a more even bake, use the water bath technique. Watch video tutorial HERE.
  9. After removing from oven, allow to cool to room temperature, then refrigerate.
  10. Before serving, drizzle with caramel sauce and serve with sugar free whipped cream if desired.

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