Pumpkin Cheesecake with Jaca

By Jaca Kitchen · · Updated

This sugar-free pumpkin cheesecake swaps every bit of sugar for Jaca allulose, giving you a rich, spiced, ultra-creamy fall dessert with no added sugar. A gingersnap crust, a velvety pumpkin-spice filling, and a gentle water-bath bake make it taste exactly like the holiday classic — just far lighter on your blood sugar.

This is a Jaca-adjusted, healthier version of the traditional recipe: we replaced all the sugar with Jaca allulose at twice the amount (allulose measures and browns a little differently, so the 2x swap keeps the sweetness spot-on). For a fully sugar-free crust, reach for sugar-free gingersnaps or a simple almond-flour base.

Ingredients

For the crust:

  • 7½ oz gingersnap cookies (about 1½ cups finely ground) — use sugar-free gingersnaps for a lower-sugar crust
  • ½ cup Jaca allulose (2x the original ¼ cup sugar)
  • 4 tablespoons unsalted butter, melted

For the filling:

  • 1 (15 oz) can pumpkin purée
  • 2⅔ cups Jaca allulose (2x the original 1⅓ cups sugar)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup cold heavy cream
  • 1½ lb cream cheese (three 8 oz packages), room temperature
  • 5 large eggs, room temperature
  • Sugar-free caramel sauce, for serving (optional)

Instructions

  1. Preheat the oven to 325°F. Wrap the outside of a 9- or 10-inch springform pan with two layers of heavy-duty foil and lightly grease the inside.
  2. Pulse the gingersnaps, Jaca, and melted butter in a food processor until fine crumbs form. Press firmly into the bottom of the pan and bake 15 minutes. Set aside to cool.
  3. Bring a kettle of water to a boil for the water bath. In a saucepan, stir together the pumpkin, Jaca, cinnamon, ginger, nutmeg, cloves, and salt. Cook over medium heat, stirring constantly, until the mixture is glossy and slightly darkened, about 5 minutes.
  4. Scrape the pumpkin mixture into a food processor and process 1 minute. With the motor running, pour in the cold heavy cream.
  5. Add the cream cheese in chunks and process until completely smooth, about 30 seconds. Add the eggs and pulse just until combined — do not overmix.
  6. Set the springform pan inside a large roasting pan. Pour the filling over the cooled crust. Pour boiling water into the roasting pan until it reaches halfway up the side of the springform.
  7. Bake until the edges are set and the center still jiggles slightly, about 1½ to 1¾ hours.
  8. Turn off the oven and let the cheesecake rest in the water bath about 45 minutes, then transfer to a wire rack and cool to barely warm, about 3 hours.
  9. Cover and refrigerate at least 4 hours, preferably overnight. Serve chilled with a drizzle of sugar-free caramel if you like.

Prep & Serving

Prep time: 30 minutes · Cook time: 1 hour 30 minutes · Chill: 4+ hours · Servings: 12 slices

Per slice: about 430 calories and only ~5g sugar, because Jaca allulose stands in for every bit of the sugar.