{"id":16759,"date":"2019-11-12T07:28:00","date_gmt":"2019-11-12T12:28:00","guid":{"rendered":"https:\/\/www.thatorganicmom.com\/?p=16759"},"modified":"2022-06-29T12:21:34","modified_gmt":"2022-06-29T16:21:34","slug":"pumpkin-swirl-cheesecake","status":"publish","type":"post","link":"https:\/\/www.thatorganicmom.com\/pumpkin-swirl-cheesecake\/","title":{"rendered":"Low Carb Pumpkin Swirl Cheesecake – Sugar-free, Keto & THM friendly"},"content":{"rendered":"\n

The holidays are around the corner, so we begin to think of pumpkins! This Low Carb Pumpkin Swirl Cheesecake can be made with or without the crust; with or without the pumpkin swirl.<\/p>\n\n\n\n

Post sponsored by Pyure Organic<\/i><\/a><\/p>\n\n\n\n

This cheesecake is secretly sugar-free! Using Pyure Organic All-Purpose Stevia Blend<\/b> means you\u2019ll be getting all the sweet flavor without all the calories of regular sugar. <\/span><\/p>\n\n\n\n

\"Cheesecake<\/figure><\/div>\n\n\n\n

You may be wondering if pumpkins are low carb or keto-friendly. The answer is yes, pumpkin can be part of a low-carb diet when used in moderation. In this recipe, we get about 1.34 tablespoons of pumpkin per serving.<\/p>\n\n\n\n

Take me to the Recipe<\/a><\/p>\n\n\n\n

Staying low-carb and sugar-free is good for overall well-being and may help reduce the risk of obesity and type 2 diabetes.<\/a><\/strong><\/p>\n\n\n\n

If you avoid pumpkin, you'll miss out on some beneficial nutrients. That's because pumpkins are full of fiber and antioxidant vitamins A, C, and E. You get 250% of your RDA of Vitamin A in only 3.5 ounces of pumpkin. Pumpkin is also a good source of B-complex vitamins. The beta-carotene in pumpkin could reduce the risk of developing certain cancers.<\/p>\n\n\n\n

Using a cup of canned pumpkin in this recipe will give you just enough pumpkin-y goodness to satisfy your cravings without worrying about going over your carb count for the day.<\/p>\n\n\n\n

If you prefer, you can leave out the pumpkin and make this a traditional cheesecake. Another option is to leave off the crust.<\/p>\n\n\n\n

\"Cheesecake<\/figure><\/div>\n\n\n\n

Whether you make it with or without the crust, buttered parchment paper will help your cheesecake come off the pan without sticking<\/strong>. When making this cheesecake, I butter both sides of my parchment paper<\/em>. This helps the paper stick to the pan and also keeps the cheesecake from sticking to the pan. If you plan to serve it on another day, it helps to keep it from drying out.<\/p>\n\n\n\n

The Crust<\/h3>\n\n\n\n

Cheesecake without crust is tasty but with crust it's delicious. To stay low-carb, I used a keto cereal<\/a> to make the crust. After putting the crust mixture in the pan, use the bottom of a metal measuring cup to pat it down.<\/p>\n\n\n\n

\"Cheesecake<\/figure><\/div>\n\n\n\n

This will pack the crust down so that it sticks together. If you like the crust to come up the sides of your cheesecake, double the crust portion of the recipe.<\/p>\n\n\n\n

My kids love cheesecake and don't mind a bit if I make it sugar-free<\/a>. They also like to use pumpkin-flavored whipped topping!<\/p>\n\n\n\n

\"Cheesecake<\/figure><\/div>\n\n\n\n

When making the pumpkin swirl version of this cheesecake put the cheesecake in the pan first, then gently dollop the pumpkin filling on top. Using a chopstick or something similar, swirl the pumpkin around, being careful not to scrape the crust on the bottom.<\/p>\n\n\n\n

\"Cheesecake<\/figure><\/div>\n\n\n\n

Cheesecake tastes better the day after being baked<\/strong>, so I like to plan accordingly. Luckily, cheesecake also freezes well, so if you want to plan ahead for the holidays, cheesecake can be made in advance.<\/p>\n\n\n\n

For freezing a cheesecake:<\/h3>\n\n\n\n