Keto Pumpkin Cheesecake
User Reviews
5
Keto Pumpkin Cheesecake
Description
The crust combines almond flour with pecans and walnuts along with melted butter and mild spices. It is pressed into a 9-inch springform pan and baked briefly until golden and fragrant. The pumpkin cheesecake filling is prepared by simmering pumpkin puree with spices and half the sweetener to reduce moisture, then blending with cream, remaining sweetener, cream cheese, and eggs. Egg whites are folded in for aeration. Baking occurs in a water bath to prevent cracking and maintain moisture.
The finished cheesecake boasts a smooth, silky texture with a gently spiced pumpkin flavor, balanced sweetness from sweetener suitable for ketogenic diets, and a tender nutty crust. The optional maple caramel sauce adds a buttery, rich complement without sugar spikes.
For serving, cool completely at room temperature before refrigerating overnight to set fully and improve texture. It can be sliced into 12-16 portions and kept chilled for up to 5 days or frozen for longer storage. The cheesecake suits those seeking a festive, keto-friendly dessert with classic pumpkin spices and creamy cheesecake richness.
If baking ingredients like ginger or nutmeg are unavailable, pumpkin spice can substitute. The crust nuts can be used individually or combined. Do not overbake; the center should remain slightly jiggly. The water bath on baking is essential to prevent cracking. Slow cooling helps maintain cheesecake structure and appearance.
Ingredients
Pumpkin Cheesecake Crust
- 1 cup almond flour 100g
- 5.3 oz walnut 150g, around 1 ½ cup, halves
- 5.3 oz pecan 150g, around 1 ½ cup, halves
- 3 tablespoon butter melted, 50g, unsalted
- ¼ teaspoon ginger
- pinch nutmeg
- 2 tablespoon powdered sweetener or more, to taste
Pumpkin Cheesecake Filling
- 15 oz pumpkin unsweetened, 425g, puree
- 1 teaspoon pumpkin pie spice or mixed spice
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- pinch cloves
- ¾ cup powdered sweetener 120 g, use up to 1 cup / 160 g for a sweeter filling
- 1 cup heavy cream 240g, or double cream
- 24 oz cream cheese 675g
- 3 egg large, room temperature
- 2 egg room temperature, white
Sugar Free Maple Caramel Sauce (optional)
- ⅓ cup maple syrup 80 ml, Lakanto brand, flavoured
- 3 tablespoon butter 50g
- 2 tablespoon heavy cream
Instructions
Crust
- Preheat the oven to 160 Celsius / 320 Fahrenheit (electric). Line a 9 inch springform pan with parchment paper and grease the sides with butter.
- Blend all ingredients for the crust in a food processor or with an electric mixer.
- Press the nut mixture into the cake pan. You can do this with your fingers or use the bottom of a glass.
- Bake for 15 minutes or until golden. Let cool to room temperature.
Pumpkin Cheesecake Filling
- While the crust is baking, heat the pumpkin puree, all spices and half the sweetener in a saucepan over medium heat. Simmer for 5 minutes, stirring frequently. This way the pumpkin becomes less watery. Once the pumpkin mix is brown and silky, remove from the stove and let cool.
- Blend the cooled pumpkin mix with the cream and the remaining powdered sweetener.
- Now add the cream cheese and blend until smooth.
- Last, add the eggs - 3 eggs plus 2 egg whites. Blend only briefly to combine and avoid getting air bubbles into the mix.
- Fill a baking tray with 2 fingers high with just boiled water and place in the bottom of the oven. Place the springform with your pumpkin cheesecake on a rack above the tray. Bake for 90 minutes or until the top is set and golden. The top should be set, but the inside slightly jiggly.
- Remove the cheesecake from the oven and let cool to room temperature (this takes around 3 hours). Then chill in the fridge for at least another 4 hours or overnight until serving.
Sugar Free Maple Caramel Sauce
- Melt all ingredients for the caramel sauce in a small saucepan and cook on a medium heat for 3 minutes. Let cool and spoon over the cheesecake. The sauce thickens as it cools.
Notes
- The cheesecake yields about 12 slices at 6g net carbs each, but it can be cut into 16 portions for smaller servings.
- If you don't have individual spices like ginger, nutmeg, and cloves, pumpkin spice mix is an effective substitute.
- Use pecans and walnuts combined for crust, or either nut alone, maintaining the total nut quantity.
- Baking with a water bath (a tray filled with boiling water) prevents cracking in the cheesecake surface.
- Do not overbake; the center should be set but slightly jiggly like jelly for ideal texture.
- Allow the cake to cool completely to room temperature before refrigerating to avoid cracks.
- Store the cheesecake in the refrigerator for up to 5 days or freeze for up to 3 months for longevity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Total Carbohydrates | 8.7g | 3% |
| Protein | 10.9g | 22% |
| Fat | 44g | 68% |
| Fiber | 2.7g | 11% |
| Sugar | 4.8g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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