Pumpkin Swirl Cheesecake
(Keto-Friendly, Low Carb, Sugar-Free)
It’s still pumpkin season, and we’ve still got some delicious pumpkin recipes coming your way.
With Thanksgiving just around the corner, we thought this incredible Pumpkin Swirl Cheesecake is a decadent dessert for after a holiday meal that your friends, family, and guests will be excited to taste!
It’s not only beautiful to look at, but this recipe by Deedee (@healthyeatswithdeedee) has health benefits too. Along with nutrient-rich pumpkin, it also has a protein boost with our Creamy Vanilla Whey Isolate Protein Powder.
It’s so tasty, you’d never know that it’s also keto-friendly, low-carb, and sugar-free!
You can even enjoy the leftovers guilt-free…if there are any.
Deedee loves baking and creating keto & low carb recipes. She shares her incredible creations on her Instagram. Be sure follow her (@healthyeatswithdeedee) for more creative and amazing recipes!
“A yummy fall cheesecake for you guys! This one is so good and brings all the fall pumpkin flavors, and looks pretty too! You’re gonna want to press save on this post and make this soon.”
– Deedee (@healthyeatswithdeedee)
- 1/2 Cup Crushed Walnuts or Pecans (I used 1/2 Cup Pumpkin spice @lolliscookieclusters)
- 1/2 Cup Almond Flour
- 4 TBSP Melted Butter
- 2 TBSP Granulated Sweetener
- 1 TSP Cinnamon
- 16 oz cream cheese, softened
- 2 Eggs, room temp
- 1/2 C Sweetener
- 2 TSP Vanilla
- 2 TBSP MariGold Creamy Vanilla Whey Isolate Protein Powder
- 1 TSP Pumpkin pie spice
- 1/2 C Pumpkin Purée
- Stir all ingredients together until combined. Press into the bottom of your cheesecake pan. I used a 6 inch springform pan, you can use a larger pan for this, but it won’t be as tall.
- Beat cream cheese until smooth.
- Add in eggs and sweetener and mix until combined.
- Mix in vanilla and protein powder until smooth. Reserve half of the batter and put it in a separate bowl.
- To the rest of the batter add the pumpkin purée and pumpkin pie spice and mix until smooth.
- Drop by spoonfuls on top of your crust, alternating between the regular cheesecake and pumpkin cheesecake batter, until all batter is used. Gently use a knife to swirl the top together.
- Set oven to 350 degrees. This recipe does not require a water bath, but I did add a pan of hot water to the bottom rack in my oven to help bake evenly. This helps with steam and even baking, and will ensure your cheesecake won’t crack. Place your cheesecake on the top rack and bake for 50-60 minutes.
- After baking, cool for about 1 hour then refrigerate overnight or at least for a few hours before serving! I topped mine with some whipped cream and homemade caramel sauce.
MariGold ingredients used in this recipe:
MariGold Whey Isolate is derived from sweet Irish milk given from Truly Grass-Fed™ cows who spend 95% of their time roaming freely and feasting upon the delicious green grasses of the breathtaking Irish countryside.
MariGold Creamy Vanilla Whey Protein Isolate has everything you want in a protein drink, and none of the things you don’t!
