Sugar-free layered pumpkin cheesecake

Sugar-Free Layered Pumpkin Cheesecake is so creamy and delicious, you’d never guess it’s low in carbs. And this recipe has been extremely popular for years, and it is one of the most visited pumpkin recipes on my site!

PIN Sugar Free Layered Pumpkin Cheesecake to try later!

Sugar-free layered pumpkin cheesecake is definitely the recipe that most symbolizes Thanksgiving to me! For years I made this with sweetener combined with a small amount of brown sugar and called it Low-Sugar Pumpkin Cheesecake. But now that I’ve discovered Monkfruit Sweetener, I use that and skip the brown sugar! And when it’s made with Monkfruit or another type of granulated low-carb sweetener, this layered pumpkin cheesecake is a perfect Thanksgiving dessert for anyone watching their sugar intake.

I like to make this cheesecake in one Springform pan (affiliate link) and I tried it in two different sized pans. Choose the size pan you prefer for this tasty Thanksgiving favorite! And for people who are still narrowing down menu options for the big day, I remind you of this tasty layered cheesecake!

What ingredients do you need for this recipe?

(This is just a list of ingredients; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe with ingredient quantities.)

What if you don’t want to use Monkfruit Sweetener?

Monkfruit is a plant from Asia that is much sweeter than sugar, which is why all Monkfruit sweeteners are combined with another ingredient. The Lakanto Monkfruit Sweetener that I like so much is combined with erythritol. That’s a sweetener that isn’t digested by the body, so it contains zero calories and zero net carbs. Some people are sensitive to erythritol and may prefer a different brand of Monkfruit or a different sweetener. Any granulated sweetener with a 1:1 ratio such as sugar should work in this recipe.

How low in carbs is the sugar-free layered pumpkin cheesecake?

I recently discovered that some of my oldest recipes using Monkfruit sweetener were not calculated correctly by the nutrition calculator in the recipe plugin I use on my site. And when I recalculated the nutritional information for this recipe, I was pleased to discover that when you cut the cheesecake into eight servings, it contains only 4.3 net carbs per serving, with 5.2 grams of protein. I have corrected all nutritional information in the full recipe below.

What if you don’t have a springform pan?

The biggest advantage of using a springform pan is that you can easily remove the finished cheesecake. Plus, it really sets off the layers and is the perfect way to make crustless cheesecake. But if you don’t have a springform pan and don’t want to buy one (and don’t care if the finished cheesecake looks as perfect when it’s taken out of the pan), you can make this in a cake pan.

How to make sugar-free layered pumpkin cheesecake:

(This is just a summary of the steps for the recipe; scroll down for the full printable recipe. Or if you want the GO TO RECIPE link at the top of the page, which will take you directly to the full recipe.)

1. I tested the recipe with both a 9-in Springform pan (affiliate link) and a 7 inch springform pan(affiliate link) and both worked fine. I prefer the thicker cheesecake with the smaller pan, but use whatever size you have.
2. When I first made this I used a combination of Greek yogurt and cream cheese, but now I just used cream cheese. Use any cream cheese product you prefer.
3. Beat the cream cheese with the vanilla and the granulated sweetener you are using.
4. Then add the eggs one by one and beat until everything is mixed.
5. Measure out a cup of vanilla cheesecake mixture and spread it over the bottom of the springform pan.
6. Then mix the canned pumpkin and spices into the remaining batter and divide the pumpkin cheesecake layer over the vanilla layer.
7. Bake the cheesecake in a preheated oven at 170 degrees Celsius for 35-45 minutes. (Start checking a little earlier for the thinner cheesecake, but for the thicker one I cooked it for the entire 45 minutes.)
8. The cheesecake is ready when the center seems firm.
9. Allow to cool and then place in the refrigerator for several hours or overnight.
10. The last two photos above show my two versions. The first photo is the thinner cheesecake made in a 9 inch springform pan and the last photo is the thicker cheesecake made in the 7 inch springform pan.
11. Needless to say, both versions tasted delicious, and this is definitely one of my favorite Thanksgiving treats!

Want more pumpkin dessert ideas?

Check out My Favorite Pumpkin Recipes if you’re a fan who can never eat too much pumpkin, and most of those recipes are low carb too!

Suggestions for a low-carb diet / low-glycemic diet / South Beach diet:
Pumpkin contains some carbs, but with the nutritional information corrected, this sugar-free layered pumpkin cheesecake, made with Monkfruit sweetener, comes to 4.3 net carbs! That’s based on 8 servings, which would be a small serving for some people, so adjust accordingly. If you are using sweetener and low-fat cream cheese, this may be phase 2 or 3 for the Original South Beach Diet.

Find more recipes like this:
Use dessert recipes for more ideas like this. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTokor on YouTube to see all the good recipes I share there.

Historical notes on this recipe:
A variation on this recipe was first posted in 2006 and has been popular ever since! It was a work-in-progress for a few years and I updated the recipe as I found better sweeteners or became smart enough to make it in a springform pan. The recipe was last updated with more information in 2025, after I discovered the nutritional information was slightly incorrect.

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