Keto Pumpkin Cheesecake

Whenever the leaves start to change and a crispness fills the air, I find myself craving something sweet yet comforting. That’s when I whip up my favorite treat: Keto Pumpkin Cheesecake. This dessert perfectly blends the rich flavors of pumpkin with a velvety cream cheese texture, taking my taste buds on a delightful journey. It’s not just about satisfying a sweet tooth; it’s about creating cozy moments with family around the table, sharing stories as we savor each slice. I remember the first time I made this; it was a hit at our Thanksgiving gathering! Everyone was curious about how something so creamy could also be keto-friendly. With a secret crust made from nuts and just enough sweetness, this cheesecake has become a staple not only during fall but throughout the year. I love serving it after a hearty meal, and watching everyone’s faces light up when they take a bite. It’s moments like these that make cooking worthwhile.

Now, you might be wondering, why keto? Well, I believe we can enjoy the flavors we love without compromising our health goals. This Keto Pumpkin Cheesecake is proof that decadent desserts can be low in carbs. It’s not just a treat; it’s an experience, a conversation starter, and a reason to gather. So, let’s dive into why this recipe stands out and how it captures the essence of the season!

Ingredients You’ll Need for Keto Pumpkin Cheesecake

Creating a delightful Keto Pumpkin Cheesecake starts with the right ingredients. Each element plays a crucial role, bringing together flavor, texture, and nutritional benefits. You’ll find that the combination of almond flour and nuts creates a perfect crust, while the pumpkin puree adds that rich, seasonal flavor we all love. Let’s take a closer look at these key players.

• 1 cup almond flour (100g) – This forms the base of your crust, providing a nutty flavor and a low-carb alternative to traditional flour.
• 5.3 oz walnut & pecan halves (150g, around 1 ½ cup) – A blend of nuts adds crunch and healthy fats to the crust.
• 3 tablespoons unsalted butter (melted, 50g) – This binds the crust ingredients together and adds richness.
• ¼ teaspoon ginger – A warm spice that enhances the flavor of the cheesecake.
• pinch nutmeg – Adds a cozy depth to the flavor profile.
• 2 tablespoons powdered sweetener (or more, to taste) – Sweetens the cheesecake without the carbs.
• 15 oz pumpkin puree (unsweetened, 425g) – The star ingredient, packed with fiber and vitamins.
• 1 teaspoon pumpkin pie spice (or mixed spice) – Brings in the classic fall flavor.
• 1 teaspoon cinnamon – For that warm, comforting taste.
• ¾ cup powdered sweetener (120 g, use up to 1 cup / 160 g for a sweeter filling) – Ensures your cheesecake is sweet enough to satisfy.
• 1 cup double / heavy cream (240g) – Adds a luxurious creaminess to the filling.
• 24 oz cream cheese (675g) – The main component of the cheesecake, creating a rich and creamy texture.
• 3 eggs (large, room temperature) – Essential for binding the filling.
• 2 egg whites (room temperature) – Helps achieve a light and fluffy texture.
• ⅓ cup Lakanto maple flavoured syrup (80 ml) – A delicious and low-carb sweetener alternative.
• 3 tablespoons butter (50g) – Extra richness for the topping or sauce.
• 2 tablespoons heavy cream – Enhances the texture of the cheesecake.

Putting Together Keto Pumpkin Cheesecake

Bringing this Keto Pumpkin Cheesecake to life is an enjoyable process. As you follow these steps, you’ll notice the delightful aroma filling your kitchen, tempting your senses. Let’s get started!

1. Preheat your oven to 160 degrees Celsius / 320 degrees Fahrenheit (electric). This temperature is crucial for baking your cheesecake evenly.
2. Line a 9-inch springform pan with parchment paper and grease the sides with butter. This prevents sticking and makes for easy removal later. I recommend using a generous amount of grease!
3. In a food processor or using an electric mixer, blend all ingredients for the crust: the almond flour, walnut & pecan halves, and butter. You should aim for a crumbly texture that holds together when pressed.
4. Next, press the nut mixture into the prepared cake pan. Feel free to use your fingers or the bottom of a glass to ensure an even layer. Aim for a thickness of about 1 to 2 centimeters for the crust.
5. Now it’s time to bake the crust! Place it in the preheated oven for about 15 minutes or until golden. Keep an eye on it; you want it to have a nice golden hue, not burnt.
6. While the crust is baking, take a saucepan and heat the pumpkin puree, all spices, and half of the powdered sweetener over medium heat. Allow it to simmer for about 5 minutes, stirring frequently. This step helps concentrate the flavors.
7. Once the mixture is smooth and slightly thickened, remove it from the stove and let it cool to room temperature. You’re looking for a rich, silky texture.
8. Blend the cooled pumpkin mixture with the heavy cream and the remaining powdered sweetener. Mix until well combined and creamy.
9. Now, add the cream cheese into the mixture and blend until smooth. Make sure there are no lumps, as this will affect the texture of your cheesecake.
10. Finally, add in the eggs (3 large plus 2 egg whites) and blend only briefly to combine. Over-blending can introduce air bubbles, which are not desirable.
11. Fill a baking tray with hot water, enough to be about 2 fingers high, and place it in the bottom of the oven. This is a crucial step to prevent your cheesecake from cracking while it bakes.
12. Now, carefully place the springform pan with your cheesecake mixture on a rack above the tray filled with boiling water. Bake for 90 minutes or until the top is set and golden but the inside should still be slightly jiggly.
13. Once done, remove the cheesecake from the oven and allow it to cool to room temperature; this step takes around 3 hours. After cooling, chill it in the fridge for at least 4 hours or, ideally, overnight before serving.
14. Meanwhile, for a delicious topping, melt all ingredients for the caramel sauce in a small saucepan over medium heat for about 3 minutes. Allow it to cool and spoon it generously over the cheesecake. The sauce will thicken as it cools!

Enjoy your homemade Keto Pumpkin Cheesecake!

Helpful Notes about Keto Pumpkin Cheesecake

When making the perfect Keto Pumpkin Cheesecake, consider these helpful tips to enhance your baking experience. Each tip adds a little extra care to ensure the best results!

• Storage: Keep your cheesecake in the refrigerator covered tightly with plastic wrap. This will keep it fresh for up to 5 days.
• Freezing: Yes, you can freeze this cheesecake! Just ensure it’s fully cooled and wrapped well before placing it in the freezer. It can last up to 3 months.
• Serving suggestion: This cheesecake pairs beautifully with a dollop of whipped cream or a sprinkle of cinnamon on top. It adds a lovely touch!
• Variations: Feel free to experiment with flavors. You can add a hint of lemon zest for a citrus twist or mix in some dark chocolate chips for an indulgent treat.
• Cutting the cheesecake: Use a hot, sharp knife to cut clean slices. Just dip the knife in hot water, wipe it dry, and cut for perfect slices every time!

Serve This Keto Pumpkin Cheesecake With

When it comes to serving your Keto Pumpkin Cheesecake, there are many delightful options to consider. Here’s how to elevate your dessert experience:

• Whipped cream: A dollop of freshly whipped cream on top adds extra creaminess and a touch of sweetness.
• Coffee: Pairing this cheesecake with a rich cup of coffee creates a comforting dessert experience, perfect for chilly days.
• Spiced nuts: Serve with roasted spiced nuts for added crunch and flavor contrast; they complement the cheesecake perfectly!
• Seasonal fruits: Fresh berries or slices of apple can add a refreshing contrast to the richness of the cheesecake.
• Gatherings: This dessert is ideal for Thanksgiving, family gatherings, or festive celebrations. Everyone will love it!
• Storage tips: If you have leftovers, store them properly as mentioned earlier for later enjoyment. It’s perfect for meal prep!

FAQ

Conclusion

This Keto Pumpkin Cheesecake stands out for its rich, creamy texture and deliciously spiced flavor. It’s a delightful treat that fits perfectly into your keto lifestyle without sacrificing taste. I encourage you to try making this cheesecake for your next gathering or as a special dessert for yourself. You won’t regret it, and it might just become your new favorite dessert!

Keto Pumpkin Cheesecake

The ultimate comfort food, this Keto Pumpkin Cheesecake is creamy, rich, and perfect for any occasion. Packed with flavor and low in carbs, it's the perfect way to indulge without the guilt. Make it tonight for a delightful treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 341

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup almond flour
• 5.3 oz walnut & pecan halves
• 3 tablespoons unsalted butter melted
• ¼ teaspoon ginger
• 1 pinch nutmeg
• 2 tablespoons powdered sweetener or more, to taste
• 15 oz pumpkin puree unsweetened
• 1 teaspoon pumpkin pie spice or mixed spice
• 1 teaspoon cinnamon
• ¾ cup powdered sweetener use up to 1 cup / 160 g for a sweeter filling
• 1 cup double / heavy cream
• 24 oz cream cheese
• 3 eggs large, room temperature
• 2 egg whites room temperature
• ⅓ cup Lakanto maple flavoured syrup
• 3 tablespoons butter
• 2 tablespoons heavy cream

Equipment

• 9 inch springform pan

Method

 

1. Preheat your oven to 160 degrees Celsius / 320 degrees Fahrenheit (electric). This temperature is crucial for baking your cheesecake evenly.
2. Line a 9-inch springform pan with parchment paper and grease the sides with butter. This prevents sticking and makes for easy removal later. I recommend using a generous amount of grease!
3. In a food processor or using an electric mixer, blend all ingredients for the crust: the almond flour, walnut & pecan halves, and butter. You should aim for a crumbly texture that holds together when pressed.
4. Next, press the nut mixture into the prepared cake pan. Feel free to use your fingers or the bottom of a glass to ensure an even layer. Aim for a thickness of about 1 to 2 centimeters for the crust.
5. Now it's time to bake the crust! Place it in the preheated oven for about 15 minutes or until golden. Keep an eye on it; you want it to have a nice golden hue, not burnt.
6. While the crust is baking, take a saucepan and heat the pumpkin puree, all spices, and half of the powdered sweetener over medium heat. Allow it to simmer for about 5 minutes, stirring frequently. This step helps concentrate the flavors.
7. Once the mixture is smooth and slightly thickened, remove it from the stove and let it cool to room temperature. You’re looking for a rich, silky texture.
8. Blend the cooled pumpkin mixture with the heavy cream and the remaining powdered sweetener. Mix until well combined and creamy.
9. Now, add the cream cheese into the mixture and blend until smooth. Make sure there are no lumps, as this will affect the texture of your cheesecake.
10. Finally, add in the eggs (3 large plus 2 egg whites) and blend only briefly to combine. Over-blending can introduce air bubbles, which are not desirable.
11. Fill a baking tray with hot water, enough to be about 2 fingers high, and place it in the bottom of the oven. This is a crucial step to prevent your cheesecake from cracking while it bakes.
12. Now, carefully place the springform pan with your cheesecake mixture on a rack above the tray filled with boiling water. Bake for 90 minutes or until the top is set and golden but the inside should still be slightly jiggly.
13. Once done, remove the cheesecake from the oven and allow it to cool to room temperature; this step takes around 3 hours. After cooling, chill it in the fridge for at least 4 hours or, ideally, overnight before serving.
14. Meanwhile, for a delicious topping, melt all ingredients for the caramel sauce in a small saucepan over medium heat for about 3 minutes. Allow it to cool and spoon it generously over the cheesecake. The sauce will thicken as it cools!

Notes

• Tip 1: 6g net carbs per slice. Makes 12 slices.
• Tip 2: This keto pumpkin cheesecake can easily yield 16 portions - it is filling!
• Tip 3: If you don't have ginger, nutmeg, and cloves to hand, you can use a pumpkin spice mix instead.
• Tip 4: Don't miss out on the step about the baking tray filled with boiling water! This prevents the cake from cracking.
• Tip 5: Store in the fridge for up to 5 days or freeze for up to 3 months.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.