This Sugar Free Pumpkin Chocolate Cheesecake is a special dessert that has the best of both flavor worlds. It combines creamy pumpkin and warm spices with rich chocolate. You will love serving this very decadent finale to any Holiday meal.
Why this cheesecake is just so good...
- Pumpkin pie is a traditional fall dessert. But sugar free pumpkin cheesecake comes in a close second. This sugar free chocolate pumpkin cheesecake is a delicious variation that is an easy recipe to make and has a beautiful presentation. You will love the rich, dark chocolate swirled throughout the cheesecake and it has a crunchy chocolate crust.
- Not only can you make this cheesecake ahead, it is even better the next day. The flavor meld together and the cheesecake sets up nicely as it gets cold in the refrigerator.
- Use pure pumpkin puree', not pumpkin pie filling which has sugar.
- Room temperature sour cream and full fat cream cheese will ensure a rich, creamy batter.
- Use pumpkin pie spice or a combination of cinnamon, nutmeg and ginger.
- Just a tablespoon of coconut flour helps bind the cheesecake and helps prevent cracking.
- One of my favorite brands of sugar free chocolate is Choc Zero. It seems to have less of any aftertaste to me.
Step by Step Directions
- To make the crust: combine melted butter, cocoa powder, almond flour, sweetener.
- Press into a springform pan that is lightly sprayed with baking spray. Poke a few fork holes in the crust to prevent air bubbles.
- Bake in a preheated oven for 5-10 minutes until lightly crisp.
- Melt the chocolate in glass bowl. Let cool a few minutes.
- Beat cream cheese, sour cream, flour, sugar substitute, vanilla and spices.
- Mix in the beaten eggs just until combined.
- Remove 1 cup of batter and mix into the melted chocolate.
- Add pumpkin puree into the remaining cheesecake batter in the mixing bowl. Beat for 30 seconds to mix.
- Pour pumpkin batter into prepared pan. Smooth the top.
- Place large spoonfuls of chocolate batter on the top of batter.
- Use a thin knife to create swirls. Make a large "S" in the batter, turn the pan and make another "S". Look at your design and see if you want another swirl. Don't over mix the batters of you will lose your design.
- Bake in 350°F for 45-50 minutes or until the outer edges are set. Test with a toothpick and the center has a bit of a jiggle to it. The cheesecake will fully set up as it cools.
- Cool cheesecake on rack for 30 minutes or in a turned off oven for 30-40 minutes.
- Carefully unlock the pan, lightly cover and refrigerate until ready to serve.
- Serve the chocolate pumpkin cheesecake as it or perhaps with some Keto Whipped Cream.
Honestly little cracks don't bother me. I have tried all the tricks and sometimes you will just get some cracks. Some tips that seem to help:
-Avoid over beating the batter, especially after the eggs are added. It will put too much air in the batter and this causes cracking.
-Don't open the oven to check on the cheesecake until the minimum time. Doing this will lower the temperature of the oven and create an inconsistent baking time.
-Cool the cheesecake at room temperature if your kitchen is warm. If it is cooler, let the cheesecake cool slowly in the oven after you have turned it off. Leave the door open a crack for about 30-40 minutes.
Many bakers use a water bath to bake their cheesecakes. It helps ensure an even temperature to bake the cheesecake. I like to use an easier method by pouring boiling water in an oven safe baking pan and setting it on the oven floor. The steam from the hot water will create a moist environment as well.
- Use room temperature dairy and eggs for smooth, creamy cheesecake. I take mine out of the refrigerator a few hours before I am ready to bake.
- I like to give the eggs a quick whisk before adding them into the batter. Over beating eggs will affect the texture and can cause cracks in the cheesecake.
If you love sugar free desserts, I have so many for you to try! Start with these delicious treats:
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This Pumpkin Chocolate Cheesecake is a special sugar free dessert that has the best of both flavor worlds. It combines creamy pumpkin and warm spices with rich chocolate. You will love serving this very decadent finale to any Holiday meal.
- Preheat oven to 350°F.
- 2 cups sifted fine milled almond flour
- ½ cup of dark or black cocoa powder
- ½ cup sugar substitute
- ⅔ cup melted unsalted butter
- ¼ teaspoon espresso powder *optional
- 1 teaspoon chocolate extract *optional
- 3 packages (8 oz. each) full fat cream cheese, softened to room temperature
- ¾ cup sugar substitute
- ½ cup sour cream
- 1 tablespoon coconut flour
- 3 large eggs, room temperature, lightly mixed with a fork
- 1 ¼ cups pure pumpkin puree'
- 1 teaspoon vanilla
- ¾ cup sugar free chocolate chips
- Combine all dry ingredients in a medium size bowl.
- Pour in the butter and extract, if using. Stir well.
- Lightly spray pan with baking spray.
- Place crust dough into the springform pan and spread out with your fingers or a spatula. It should cover the bottom and approximately halfway up the sides of the pan. *
- Poke a few fork holes in the bottom to help prevent air bubbles in the crust.
- Bake in the preheated oven for 5-10 minutes until it looks lightly toasted. Remove to cool while making cheesecake.
- Preheat oven to 350°F. Boil about 4 -6 cups of water. Pour into oven safe pan and place it on bottom of oven floor. (The cheesecake pan will go on the rack above it.)
- Melt the chocolate chips in microwave in 30 second intervals until completely melted.
- Beat cream cheese, sour cream, sugar substitute, spices, vanilla and flour in a large mixing bowl until smooth. Scrape bowl with spatula.
- Add beaten eggs to the batter and mix to combine about 30 seconds. Scrape down bowl and beat another 10 seconds.
- Remove 1 cup of the batter to a bowl. Stir in the cooled, melted chocolate.
- Beat in pumpkin puree about 30 seconds or so into batter that is still in the mixing bowl.
- Pour the pumpkin batter over the crust in the pan. Smooth with knife or spatula.
- Spoon large dollops of chocolate batter over over the pumpkin batter. Use a knife to swirl the chocolate in through the pumpkin. Don't over swirl or it will just mix together and won't be marbled.*
- Bake cheesecake for 45-50 minutes. Test the cheesecake at 45 minutes with a toothpick or thin knife about an inch from the edge of pan. It should be set at the edges but the center will have a bit of jiggle and not fully set. *
- Remove to cool in pan for 30 minutes. Carefully unlock and remove the pan, leaving cake on the bottom of pan. Lightly cover the cheesecake and refrigerate until cold. *
- When ready to serve, you can cut slices right from the pan bottom. Or slide a long metal spatula under cheesecake to loosen and use two large spatulas to transfer to a serving plate.
*The espresso is optional. It just gives a little deeper chocolate flavor. You can also use ½ teaspoon instant coffee.
*You can use the bottom of a drinking glass or small measuring cup to press down on the crust to help it spread out evenly.
*For the swirl, you can make a large "S" design, then turn the pan and make another. Turn again and make another. You can use the knife to make little tiny swirls in some of the larger chocolate sections. But the key is less is more for the swirl.
Don't wrap the cheesecake air tight or moisture will accumulate on the top.
It will keep in the refrigerator for up to 3 days. Or freeze for 2-3 months. Thaw overnight in the refrigerator.
Keywords: fall dessert, cream cheese dessert, Holiday dessert