Lower-Carb New York Style Pumpkin Cheesecake Recipe

Pumpkin pie
Total Time 105 min
Prep 30 min, Cook 75 min
Yield 16 servings (229 calories each)

This New York style pumpkin cheesecake recipe is a nice change from making the usual pumpkin pie for holiday dessert. National Pumpkin Cheesecake Day is October 21st, so you don't have to wait until Thanksgiving to enjoy this dessert that originated in ancient Greece.

It uses an almond-based crust, making it lower in carbs than the traditional. And while there's added maple syrup to give it a hint of sweetness, when you split up the entire pie there are only about 7 carbs per slice from the maple syrup.


  • Crust:
  • 1 ½ cups almond meal
  • ½ teaspoon each of ginger and cinnamon
  • 4 tablespoons melted butter
  • 6 dates, softened, chopped
  • Filling:
  • 3 8-ounce packages cream cheese, regular at room temperature
  • 2 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves
  • ½ teaspoon salt
  • ½ cups pure maple syrup 
  • 1 can (about 15 ounces) pumpkin
  • 1 tablespoon vanilla
  • 5 eggs, preferably room temperature


Heat oven to 375F.

Prepare a Springform Pan: Place a piece of parchment paper over the bottom of the pan—no need to cut it to size, just snap it into place when you put the tighten the sides of the pan. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.

  1. Combine the ingredients for the crust, and press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes, until it is fragrant and beginning to brown.
  1. Beat the cream cheese until fluffy. Scrape the sides of the bowl and the beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl.  You won't be able to incorporate it as well later, so keep scraping.
  2. Add the spices and the maple syrup. Beat again, scrape again.
  3. Add the pumpkin and vanilla. Beat well, scrape.
  4. Add 3 eggs. Beat well (about a minute), scrape.
  5. Add the other 2 eggs and the cream, and beat another minute. Pour the mixture into the pan over the crust.
  6. Place the pan in a baking dish with at least 3-inch sides, and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
  1. Remove the sides from the pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.

Ingredients Substitutes and Cooking Tips

If you want a thinner crust, use 1/2 less almond meal in the crust. If you want to use low-fat cream cheese, it may affect the texture of the cheesecake.

So, instead of using all low-fat cream cheese, make half of the cream cheese in this recipe low-fat and the rest, full-fat.

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