If you haven’t yet tried pumpkin and chocolate together, then you’re in for a treat with this awesome low carb Pumpkin Chocolate Marbled Cheesecake! Rich and creamy keto pumpkin cheesecake with ribbons of chocolate cheesecake running through it, nestled above a crunchy chocolate cookie crust – it’s a cheesecake lover’s dream.
This keto pumpkin chocolate marbled cheesecake is my favorite to date (even more so then my pumpkin cheesecake with maple bacon crust and white chocolate caramel!) mostly because the flavors and textures are just so on point. The velvety chocolate crust is the perfect foil for the dense and creamy cheesecake layer, which is firm but also melts in your mouth like a good keto cheesecake should.
I tested it on some friends and they couldn’t believe it was low carb, which is always the best feedback I can get on a keto recipe that I’m testing to share with you here on the blog. ? ? ?
If you’re leery of the chocolate and pumpkin combo, I can assure you that it’s perfection. I didn’t overdo it on the traditional pumpkin spices, so it’s got lots of rich pumpkin flavor, but not a ton of the spices that you would typically see in a pumpkin pie or cheesecake that might compete with the chocolate.
The earthy sweetness of the pumpkin layer goes great with the rich chocolate swirl and crunchy chocolate cookie crust in this low carb pumpkin chocolate marbled cheesecake – it really is fabulous so I hope you’ll trust me and try it!!!
There was a little cracking as this low carb cheesecake cooled, which I don’t personally mind – but if yours cracks and it ruins the presentation for you (or if you just love chocolate like me,) you can melt some low sugar dark chocolate (Lindt 90% works well) and put it into a plastic baggie. Then just cut a tiny part of the tip off and drizzle it over the entire cake before cutting, or after plating like I did in the photo below!
Not going to lie, the extra chocolate makes this keto pumpkin cheesecake even better – but I prefer the melted chocolate still soft, because once you chill the cheesecake again the chocolate hardens and I didn’t like the texture as much as when it was drizzled on right before serving.
The melted chocolate drizzle is optional, and nutrition info would be tough to calculate since the amount per slice varies (the numbers also vary based on the brand used), so if you opt to go for it be sure to account for any extra carbs.
I made this keto pumpkin chocolate marbled cheesecake two days before we left for a visit to the U.S. for 3 1/2 weeks. We shared some with friends, but I also froze a big wedge of it to see how it would taste when we got back. I was glad we did because it was the only edible thing in the house when we returned – so I thawed it out for breakfast the first morning we were home.
I’m happy to report that this keto pumpkin cheesecake was still fantastic! I would say that the texture was slightly softer and creamier than when fresh, but it was barely noticeable and not at all unpleasant. So if you want to bake this in advance and freeze it in portions or even whole for a party, then I can tell you with confidence that it will work well.
Can’t wait for you guys to try this awesome keto pumpkin chocolate marbled cheesecake out and report back!
Keto Pumpkin Chocolate Marbled Cheesecake Recipe Video ??
Keto Pumpkin Chocolate Marbled Cheesecake Recipe Notes:
- Your total carbs will vary greatly depending on the cream cheese you use. Philly has started using more fillers in their cream cheese so it is 2g carbs per serving instead of 1g like it used to be. I’ve found that the organic brands of cream cheese (and heavy cream too btw) have less fillers and therefore less carbs per serving, so if your wallet can handle the price difference go for the organic or any brand that still reads 1g carbs per serving. If you use a brand with 2g per serving, increase the net carbs per slice by about 1.5g.
- I mentioned it in the post above, but in case you skipped it the drizzled chocolate isn’t included in the nutrition info as it’s optional and the carbs will depend on what brand you use and how much you put on. I recommend drizzling it right before serving, as it hardens when chilled and in my opinion ruins the texture of the cheesecake if done beforehand.
- I baked this pumpkin chocolate marbled cheesecake in a water bath, which I recommend for best results. Just be sure that your springform pan locks tight, and create an extra barrier by nesting the pan inside a wrap of tinfoil to make sure no water makes it into the pan. If you’re not sure how to do that, just click “how to bake a cheesecake in a water bath” for photos and methods.
Pumpkin & Chocolate Marbled Cheesecake – Low Carb
- Yield: 16 slices 1x
Ingredients
For the Crust:
- 6 Tbsp butter
- 1/2 cup erythritol sweetener
- 2 cups almond flour
- 3 Tbsp unsweetened cocoa powder
- pinch of salt
For the Filling:
- 32 oz cream cheese, softened
- 1 1/2 cups erythritol sweetener
- 5 eggs
- 29 oz can packed pumpkin puree
- 1 Tbsp vanilla extract
For the Pumpkin filling add:
- 1 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
For the Chocolate filling add:
- 2 Tbsp unsweetened cocoa powder
Instructions
For the Crust:
- Combine the crust ingredients and mix well.
- Press firmly into a 10 inch springform pan and up the sides about 1 inch.
- Bake at 375 degrees for 8 minutes. Cool.
For the Filling:
- Cream the cheese and sweetener until fluffy.
- Add eggs one at a time, beating well after each.
- Add pumpkin and vanilla and beat until smooth.
- Remove 1 cup batter.
- Add 2 Tbsp cocoa to the 1 cup batter and stir until combined.
- Add pumpkin filling spices to the remaining (non-chocolate) batter and beat well.
- Pour the pumpkin spiced batter into the pan.
- Drop the chocolate flavored batter by large spoonfuls onto the pumpkin batter in random circles around the top.
- Swirl lightly through the batter with a butter knife to create the marbled pattern.
- Reduce oven heat to 325. Cover the sides of the pan with foil and place in a larger baking dish. Place the pans in the oven on the middle rack. Pour boiling water into the larger dish until it comes halfway up the side of the cheesecake pan.
- Bake at 325 degrees (F) for 1 1/2 hours. Turn off oven and open the door partially. Leave the cheesecake in for another hour.
- Remove carefully so you don’t spill the water. Take the cheesecake pan out of the water, remove the foil from around it and chill overnight.
- After the cake has chilled, run a butterknife around the inside rim of the pan to release the cake. Pop open the springform pan and carefully remove the cake.
- Slice and serve chilled.
- Optional garnish: drizzle melted chocolate over the top before serving.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
Nutrition
- Serving Size: 1/16th
- Calories: 362
- Fat: 31
- Carbohydrates: 6.5g net
- Protein: 11
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Monique says
I want to make this for work, but my coworker is allergic to nuts. Any suggestion for a different flour that would work? I love your recipes and your site by the way
Mellissa Sevigny says
You could try sunflower seed flour and that should work pretty well.
Athena L says
Was absolutely divine! Even the sugar/wheat eaters loved it.
★★★★★
Linda says
Could I substitute mascarpone for the cream cheese?
Michelle says
I have made this several times and is delicious!!! Thanks for sharing with us ?
Maureen says
I made this on a practice run. The middle did not set. As I was pouring the cheesecake mixture in, it seemed too much volume. Has anyone tried a 15 oz can of pumpkin instead of 28oz? The edges are delicious. I’ll try again tomorrow with the smaller pumpkin amount. Happy thanksgiving!
Mellissa Sevigny says
Maybe your pan is smaller than the one I used?
Jenn says
What size pan did you use?
Melanie says
Any chance you can make this in an instant pot?
Mellissa Sevigny says
Theoretically yes, but I haven’t tried it!
Liz says
Not sure what I am
Calculating wrong but my net carb 30 which is way more than 6.5g which is what the recipe said. I used exactly the same ingredients. Maybe I am
Calculating something wrong? I input all this into my keto app but it is saying 30g net carb per slice. I got 16 slices as well. Any help???
Mellissa Sevigny says
There is an error somewhere, I’m confident in my numbers!
Desteni Felton says
Love it! So did my non Keto family. It went fast, very satisfying for the sweet craving. I substituted 1 cup of the almond flour in the crust recipe and used 1 cup of chopped pecans.
★★★★★
Nell says
So good!! Ended up making it in the morning and eating it that evening. Mmmm. Will happily make again.
★★★★★
Melissa says
You make the best looking desserts!!
Anne C says
So delicious! I want to bake the perfect cheesecake but 3 failed attempts always stop me. Lol
Tammy S says
Oh yum! I wouldn’t have thought to put pumpkin and chocolate together. I love that you can freeze it! This would be perfect for my mom. she loves cheesecake and is pumpkin crazy. Lol.. So I can make it for her and she can freeze several pieces.
★★★★★
ellen beck says
Admittedly you had me at the word cheesecake. I like this combo of pumpkin and chocolate. I would almost try this with white chocolate as well as dark. I think this would be interesting. And nope the cracking wouldnt bother me it looks delicious.
★★★★★
gardeningdeb says
I can’t wait to try this pumpkin chocolate marbled cheesecake for a Christmas Tea later this week. I just bought a springform pan so I can make low carb cheesecakes now.
Debbie says
Can’t wait to try this unique combo of chocolate and pumpkin!
Dee Gee says
Thanks so much! It was DIVINE!!!
★★★★★
RoseFlame says
This looks yummy!
Nicole says
There was WAY more filling than what a 9″ springform pan will hold. Not sure if you have the ingredient list wrong or the size of the pan? One can of pumpkin is 15 oz. so this recipe calls for almost 2 entire cans of pumpkin. I questioned this but the texture and flavor turned out great. Had no problem with it setting properly (I used Swerve brand sweetener). I think there’s enough crust and filling you could easily fill a 10″ springform pan (maybe even bigger). I just poured the extra into a glass dish and baked a no-crust cheesecake, too.
★★★★★
Mellissa Sevigny says
Nicole please let me know where in the instructions that you saw it call for a 9″ pan – I just double checked since the pan I used WAS 10″ and the recipe instructions DO call for a 10″ so I’m not sure where you got 9?
Christine says
Can’t wait to try this out!
★★★★★
Sue says
Hello! What are the chances you can make this without a springform pan? Is there any adaptation to do that? I don’t have one and, sure, I could buy one. But then I’d be eating nothing but cheesecake. And, let’s face it, even low carb cheesecake eaten full-time isn’t going to help my weight loss efforts. Tee-hee-hee! :)
Mellissa Sevigny says
It think it would be impossible to get out of a non-springform pan but if it’s just you and you aren’t worried about looks then almost any baking pan would do I suppose!
Mandi says
I just used a regular cake pan & lined it with foil. When it was all said & done cooking & chilled, I popped it out of the pan just fine & the foil didn’t stick to the bottom. It’s not as pretty… But still taste just as great.
Mellissa Sevigny says
Way to make it work for you!
wanda says
This cheesecake is unreal! Do NOT tell your SAD (standard american diet) friends that this is low carb! They will love it and think you have fallen off the wagon for eating it with them. I found that with my 9″ spring form, the batter was too much…next time I will just use 24 oz of cream cheese. But I put the extra pumpkin batter in ramekins and had little treats on the side and shared with my neighbors. I like it without the cookie crust! Thank you for this recipe!!!!
Debbie says
Melissa, do you use canned ‘pumpkin pie filling’ or just pumpkin purée? I ask because I believe the only difference is that the pie filling is already spiced. Thanks!
Michelle says
Hi Mellissa, thank you for the pumpkin cheesecake recipe. I don’t know what erythritol is or how much it costs, so can’t I just use coconut sugar instead? Would the exchanges be the same? Could you possibly put in exchanges for other sweeteners when you post a new recipe too? Erythritol sounds like a chemical, is it?
Mellissa Sevigny says
Coconut sugar isn’t low carb but if you don’t care about that then it would probably work in the same amounts. Erythritol is a sugar alcohol and I’m sorry but I don’t have time to research every possible sweetener option and put the exchange in for all of them in every recipe. I use granulated erythritol which measures exactly like sugar, so you can check any sweetener against that amount to find the equivalent.
Kristin says
I only have enough swerve confectioners sugar…would that work?
Mellissa Sevigny says
I don’t see why not, reduce the amount a little though because the powdered packs more I think.
Amy says
Mrs. Melissa. If you use a sweetener that is more concentrated so you use less than the amount you have (lets say pure monk fruit for example) do you need to add more of an ingredient to keep the consistency the same? Thank you for your amazing recipes!!!!
Sissy says
Melissa- I’ve been following your blog for awhile now. My husband and I moved to San Pedro this summer as well. From Chicago, so big lifestyle change too. (We’re 15+ years from retirement). I am wondering where you get your speciality ingredients? I know the Farmers Market & Green House are great sources, but I am wondering about Almond Flour, organic cream cheese, etc. Thanks!
Mellissa Sevigny says
It’s a challenge but my go to stores in addition to the ones you mentioned are Big Tree, Super Buy South, Mermaid, and Island City for some things, but never meat because their freezers are sketchy! Superfine Almond flour I order from Amazon and have friends bring it or I bring a 5lb bag myself when we travel!
Dianne says
Cheesecake and pumpkin, mmmm. Two of my favorites. I’ve got the ingredients on hand to try this. Just me and hubby so I’ll make it Saturday to enjoy on Sunday and send the leftovers to work with him to share on Monday!
Barbara says
This sounds delicious and I have all the ingredients on hand. I am excited to try it.
Christine says
Mmmmhmmm partay in ma mouth! can’t wait to try!
Rhonda says
I promised my brother the maple bacon crust pumpkin cheesecake for Thanksgiving this year. (He’s gluten intolerant so no pumpkin or apple pie for the two of us). I may be changing my mind!
Belinda says
I wonder if this would work in my Instant Pot! I see so many incredible pictures of IP cheesecakes and I’ve never tried them ’cause of the carbs!!!
Darla says
Hi Carolyn, Thanks for the recipe… can’t wait to try it! The recipe says it serves 12 but the nutrition info says 1/16th… is one of these a typo? Usually serves and size are equal in your recipes. Just curious
Thanks
Mellissa Sevigny says
Hi Darla, thanks for catching that – I fixed it to read 16 slices! It’s Mellissa by the way, Carolyn is our friend from All Day I Dream About Food! :)
Darla says
Oh, Mellissa, I am soo sorry. I was just looking at some of her recipes on FB before I got your newsletter! Can’t wait to try this, looks soooo good and pumpkin? YUM!!