Keto Pumpkin Cheesecake
User Reviews
5
Keto Pumpkin Cheesecake
Description
Keto Pumpkin Cheesecake is a low-carb dessert using cream cheese, pumpkin puree, and granulated sweetener such as erythritol. The addition of cinnamon provides warm spice notes while coconut flour acts as a binder without adding carbs. Eggs and vanilla bring structure and flavor complexity to the batter.
After mixing ingredients until blended but not overmixed, the cheesecake is baked in a greased pie plate at 350°F until it is mostly set but with a slight jiggle in the center to prevent overbaking. Following baking, it is cooled at room temperature, then chilled thoroughly, often overnight, which helps the texture set firmly for clean slicing. Serving with keto whipped cream is suggested.
Bringing the cream cheese and eggs to room temperature aids in smooth mixing. Baking time varies with pan size and oven variations but should be monitored to avoid dryness. Leftovers keep well refrigerated for several days, and warming them slightly before serving improves texture.
Ingredients
- 16 ounces cream cheese softened
- ¾ cup pumpkin puree 183 grams, pure
- ½ cup granulated sweetener I use erythritol
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon coconut flour
- 2 egg large
Instructions
- Preheat the oven to 350°F. Generously grease a 9-inch pie plate with butter.
- In a food processor, add the cream cheese, pumpkin, sweetener, vanilla, cinnamon, and coconut flour. Process until blended, stopping to scrape the sides of the bowl as needed.
- Add the eggs and process just until blended. Don't overmix.
- Pour the mixture into the prepared pie plate.
- Bake until the cake isn't liquid anymore but still a bit jiggly, for 30-35 minutes.
- Transfer the cake to a cooling rack and cool to room temperature for about 2 hours. Refrigerate it for at least 4 hours, preferably overnight, before slicing.
- To slice the cake, use a sharp knife dipped in hot water and wiped clean. Dip it again after each slice. This will help you cut the cake into neat slices.
- Lift each slice from the pan with a cake server.
- Top with a dollop of keto whipped cream and serve.
Notes
- Bring cream cheese and eggs to room temperature before mixing to ensure even blending.
- Baking time depends on oven and pan size; start checking doneness at 30 minutes to avoid overcooking.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Remove cheesecake from the fridge about an hour before serving for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 230kcal | 12% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Sodium | 189mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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