Low Carb Pumpkin Brandy Cheesecake w/ Ginger Something Crust
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5 from 2 votes

Low Carb Pumpkin Brandy Cheesecake w/ Ginger Something Crust

This keto-friendly and low-carb holiday recipe is the perfect way to indulge while cutting sugar and carbs. It features pumpkin cheesecake infused with brandy as well as a Ginger Something cookie crust.
Prep Time15 mins
Cook Time1 hr
Chill4 hrs
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Keto Cheesecake
Servings: 6
Calories: 282kcal


Pumpkin Brandy Cheesecake Filling

Ginger Something Crust


  • Preheat the oven to 350 degrees
  • Add all ingredients for the Pumpkin Brandy Cheesecake Filling to a stand mixer. Blend until well incorporated.
  • Add the Ginger Something Cookies to a food processor and pulse until the cookies turn into crumbs. Add butter and Sukrin Gold to the food processor and pulse a few more times until all of the cookie crumbs are damp.
  • Cover the bottom of your springform pan with foil. This step prevents the cheesecake from leaking into the water bath. I recommend baking your cheesecakes in a water bath so that they are incredibly silky! If you’re not sure how to wrap the springform pan, watch this quick 1-minute video.
  • Add the cookie crumbs to the bottom of the springform pan. If you’re using mini springform pans, you’ll have to divide the crumbs as evenly as possible among the pans. This doesn't have to be perfect.
  • Use the bottom of the spoon, your fingers, or a cup to press the cookie crumbs into the bottom of the springform pan(s).
  • Bake the crust for 5 - 6 minutes in the oven then remove it from the oven. Pre-baking the crust allows the crust to stand up against the moisture of the batter.
  • Create the water bath, by adding water to the bottom of a baking sheet. I add 2 - 3 cups to create steam.
  • Place the cheesecake on top of the water bath
  • Bake the cheesecake in the oven for 5 minutes for 4in pans or 10 minutes at 350 degrees for larger pans. Do not open the oven door.
  • Turn the oven to 250 degrees. Continue cooking the cheesecake until the center is slightly wiggly, about 20 minutes for 4in pans or 40-45 minutes for larger pans.
  • Turn the oven off and crack open the oven door. Keep the cheesecakes in the water bath in the oven until they are cool to the touch. Remove the cheesecake when you can lift them out safely without an oven mitt.
  • Refrigerate the cakes for at least 4 hours before serving or adding toppings.



Since Ginger Something is a holiday flavor, it won’t be available all year long. Two other Nui options for the crust are Snickerdoodle & Double Chocolate.


Calories: 282kcal | Carbohydrates: 5g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 209mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2315IU | Vitamin C: 0.4mg | Calcium: 54mg | Iron: 0.5mg