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This low carb Cinnamon Cheesecake has an amazing creamy texture and the best “brown sugar” pecan crust! I’ll let you in on a secret: it’s actually sugar free. THM S
The subtle cinnamon filling with its pecan accompaniment is a nod to autumnal temperatures, falling leaves, and all things cozy, but trust me – you can make this cinnamon cheesecake at any time of year. Is it just me or is pumpkin WAY overdone? We need some new star voices in the fall flavor choir.
You can pin this recipe here.
So good, I made it multiple times!
This Cinnamon Cheesecake is my new favorite cheesecake recipe – and I’ve got lots of cheesecake recipes! You know it’s good when I’ve made it multiple times since perfecting the recipe.
(Fun fact: I rarely make my own recipes again after I’m done testing them for the blog. There are too many NEW recipes out there to be created!)
Ryan loved it, and so did my mom when she came for a visit. I think it’s the perfect simple Thanksgiving dessert. It really is super easy to make, with the only “extra” step being grinding up some pecans for the crust. I think you can handle that. 😛 Since springform pans can look intimidating to some people, I just baked this recipe in an 8″ x 8″ glass pan. Easy peasy.
My favorite THM desserts to serve to guests
I like to make cheesecake recipes like this for company or parties because they taste more “normal” to someone who isn’t used to alternative flours and sweeteners. Baked goods – like cakes – that use large quantities of baking mix can take some getting used to. Cheesecakes rely on thin crusts (in this case, made from the universally enjoyed pecan) and thick creamy centers made of something very, very normal: cream cheese.
Speaking of crusts, the “brown sugar” pecan crust on this cinnamon cheesecake is hands down the best part of the cheesecake. DO NOT SKIP.
How to serve this Cinnamon Cheesecake
Serve it up with some Reddi-wip, Carb Smart or other sugar free vanilla ice cream, and/or some sugar free caramel topping!
Vanilla ice cream recipes:
- Basic Vanilla Scoopable Ice Cream – a good recipe to start on. Cooked custard base, good balance between scoopability and calorie density.
- Special Occasion Ice Cream – another excellent recipe (that will be updated soon). No cook base, a little heavier on the cream which means higher calories but amazing scoopability and deliciousness.
- Basic Ice Cream – call this one “Old Faithful.” No cook base, lighter on the calories so best used as a soft serve eaten right after churning.
Be sure to check the Notes section of the recipe below for answers to FAQs!
You may also enjoy:
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STARTING THM
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MY RECIPE INDEX
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RECIPE INDEX BY FUEL TYPE/ALLERGY/THEME
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all of my cheesecake recipes
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this Peppermint Cheesecake Bar recipe
Low Carb Cinnamon Cheesecake with “Brown Sugar” Pecan Crust
- Total Time: 48 minutes
- Yield: 9 servings
Description
This low carb Cinnamon Cheesecake has an amazing creamy texture and the best “brown sugar” pecan crust! It’s actually sugar free. THM S
Ingredients
CRUST:
1 cup pecan meal*
5 tablespoons oat fiber
4 tablespoons salted butter (softened)
2 teaspoons molasses
1 ½ teaspoons THM Super Sweet Blend
CHEESECAKE:
2 ½ 8-ounce packages reduced fat cream cheese (room temperature) – 20 ounces total
½ cup full fat sour cream (room temperature)
2 eggs (room temperature)
2 tablespoons THM Super Sweet Blend (or more, to taste)
1 ½ teaspoons vanilla extract
¾ teaspoon cinnamon (or more, to taste)
Instructions
*To make the pecan meal, grind pecan halves to a coarse meal texture in a coffee grinder (you could also use a food processor or mini chopper). Measure after grinding. It’s important to use freshly ground pecan meal because the oils released from the nuts help bind the crust together. If you don’t have a good source for pecans you could try using almond flour and some extra butter (as needed for binding) in place of the pecan meal in the crust, but I really like the pecans in this recipe.
CRUST: Mix the crust ingredients together with a fork or hand mixer. Press into a greased 8” x 8” glass pan. Bake at 350* F for 8 minutes.
CHEESECAKE: Make the filling while the crust is baking. Beat the cream cheese with a hand mixer until smooth and creamy. Add the rest of the cheesecake ingredients and mix until smooth. (It’s important that all ingredients are at room temperature so they mix easily without lumps.) Pour the cheesecake mixture onto the hot crust when it comes out of the oven, then return the pan to the oven and bake at 350* for 25 minutes.
I like the cheesecake under- rather than over-baked for a creamier texture. 25 minutes is perfect for me, but bake longer if you prefer. I like it set but still a little jiggly in the center. Chill completely to firm up before serving (overnight is great). Top with Reddi-wip or sugar free vanilla ice cream for serving! Cheesecake gets even better after a day or two in the fridge.
Notes
Cracking: This cheesecake cracks a little. I didn’t bother with baking in a water bath or cooling gradually with the oven door open, but you could try both of those. Room temperature ingredients and using all full fat ingredients also help reduce cracking.
Full fat vs reduced fat ingredients: I usually use reduced fat cream cheese and full fat sour cream because I’ve found that this gives me the best balance of good texture and calorie load. (This is how I’ve calculated the nutrition info.) Feel free to use all full fat or all reduced fat cream cheese and sour cream according to your preference.
Making a double batch: I have made a double batch of this Cinnamon Cheesecake in a 9″ x 13″ pan and baked it for 30 minutes. I recommend using a stand mixer to mix a double batch of cheesecake. A hand mixer isn’t really cut out for the job.
Oat fiber: This versatile low carb flour can usually only be found online. Not all brands are created equal, but I like LifeSource oat fiber. Use gluten free oat fiber for a gluten free option.
Molasses: This is the “brown sugar” flavor in the crust. Molasses is allowed on the Trim Healthy Mama plan in small amounts (1/4 teaspoon per serving) for flavor. I like Grandma’s brand molasses from Walmart or a local grocery store. Blackstrap molasses is recommended I believe, but the nutrition info isn’t that different from Grandma’s and I don’t like the taste nearly as well. Molasses IS technically a sweetener, but it’s not refined sugar and is only used in a small amount for flavor so I’m still calling this recipe sugar free. 😉 If you don’t want to use molasses, you could try using a small amount of maple extract in its place (I’d start with 1/2 teaspoon), but I can’t vouch for the results.
Sweetener: Use your favorite low glycemic sweetener in place of the THM Super Sweet Blend (to taste) if you prefer. Always taste and adjust, even if using the same sweetener I did! Taste buds vary a lot with alternative sweeteners. A lot of people like to use more sweetener than I do.
Allergy info: Use gluten free oat fiber for a gluten free cheesecake.
- Prep Time: 15 mins
- Cook Time: 33 mins
- Category: cheesecake
- Method: baked
- Cuisine: Healthy Fats, THM S, low carb, sugar free
Keywords: THM, Trim Healthy Mama, low carb, sugar free, gluten free
I was motivated to try your “cinnamon” cheesecake after you wrote that it had your husband and mother’s approval. “)
Was super easy to make and everyone loved it. My gluten free/sugar free cinnamon loving neighbor immediately requested the recipe. This recipe will be frequently used, Thank YOU!
★★★★★
Thanks so much for trying it, Dawn! I’m glad it was a hit!
This cheesecake is yummy!! I made it exactly like the the recipe was written and it turned out great. My husband said it was delicious!
Yay! That’s so great to hear!
Could this cheesecake be made in a springform pan instead of the glass baking dish?
I’m sure you could. A 9″ springform pan would probably be about right. You may need to bake a little less due to using a metal pan instead of glass.
The cinnamon cheesecake is amazing! I was a bit hesitant at first, thinking that only cinnamon and nothing else as flavouring would be boring, but I was wrong. The combination of cinnamon cheesecake with the pecan crust has made this a new family favourite.
★★★★★
That’s so great to hear, Marla! I’m so glad you liked it.
Hi Briana.
I don’t keep oat fiber on hand and wondered if there may be a substitute or possibly leave it out. I’d appreciate your thoughts.
Blessings,
Jill
Hi Jill! You’re welcome to try another low carb flour in its place – just add enough to make a crust mixture that you can press into a pan. Oat fiber is really fine and dry so you’ll probably need more of whatever flour you decide to use than the oat fiber called for. Some kind of baking mix/blend or almond flour would be what I would try. I wouldn’t try coconut flour.
I can’t wait to try this!
I definitely agree with you about pumpkin. A little bit here and there is nice, but I definitely prefer other flavors like chai, cinnamon, sweet potato, or pecan. This one sounds yummy!