Sugar Free, Grain Free Pumpkin Cheesecake

Hi all,

To me, autumn is synonymous with the explosion of all things pumpkin flavored.  This recipe has subtle spice, is creamy, easy to make, lightly sweet, and the best part?  Its free of any refined sugar (just honey), and with zero gluten/grains.  Yet, it tastes exactly like a slice you would sample at the Olive Garden or Cheesecake Factory.  Dont believe me?  Try it yourself.  You may never go back to the mass produced, processed stuff after.



16 ounces cream cheese (I used the 1/3 of the fat Philadelphia kind).

8 ounces mascarpone

About 1 cup of honey

2 tablespoons vanilla extract

4 eggs

2-3 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon ground cloves

1 teaspoon turmeric

(Note: I like the spices to shine through.  If you prefer less spice, use a bit less of each).

Optional: Greek yogurt swirl atop the cheesecake.  If you would like to include this, I just used some plain Greek yogurt which I mixed with a bit of honey beforehand.  I will describe in the recipe below how to add it to the top of the cheesecake before baking.

IMG_4435 (2)

  1. Beat together the cheeses, honey, and vanilla until everything is well mixed.
  2. Add in the spices and beat just until well combined with batter.
  3. Taste the mixture.  If not quite sweet enough, add maybe 1/4 cup more honey.
  4. Add in each egg, one at a time.  Beat until just combined with mixture.  Then add another egg, and so on.  Until all 4 eggs have been incorporated with batter.
  5. Once batter is finished being mixed, pour into springfoam pan.
  6. If using the Greek yogurt swirl, put a few spoonful size dollops on top of the cake.  Use a knife to swirl them a bit.  I tried to make mine look like stars.
  7. Bake the cheesecake in a springform pan at 325 degrees F for about one hour.  Until the top is no longer liquid and seems semi firm.  It will still wobble a bit when the pan is moved, but it will not look liquidy.  It will have solidified (with a Jell-O type of consistency).
  8. Remove cake from oven when finished.  Allow to cool for 30 minutes or so.
  9. Put cake in the fridge for 4 hours to cool completely before eating.

Cake will stay good for about 4-5 days.  Keep refrigerated.


3 thoughts on “Sugar Free, Grain Free Pumpkin Cheesecake

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