Keto Pumpkin Cheesecake
User Reviews
4.9
Keto Pumpkin Cheesecake
Description
The Keto Pumpkin Cheesecake starts with a crust made from almond flour, melted butter, powdered erythritol, and pumpkin spice, pressed into an 8x8 pan and baked briefly to establish a sturdy base. The filling is prepared by beating room-temperature cream cheese with erythritol until smooth, then incorporating pumpkin puree, eggs, vanilla extract, and additional pumpkin spice mix. The batter is poured over the cooled crust and baked at 325°F until the edges are set but the center remains slightly jiggly, ensuring creamy texture after chilling.
The cheesecake is cooled for 10-15 minutes post-baking, then covered and refrigerated for at least 4-6 hours to firm up. This careful chilling step helps develop a rich mouthfeel and proper sliceability. The pumpkin puree adds moistness and seasonal flavor, while the custom pumpkin spice blend enhances aromatic warmth. The crust's crispness contrasts with the filling's smoothness.
The notes include instructions to make pumpkin puree from fresh pumpkin baked at 325°F until tender, then pureed. A homemade pumpkin spice blend comprising cinnamon, nutmeg, cloves, and ginger is also detailed, offering an option for fresh seasoning over pre-mixed varieties.
Ingredients
Base:
- 2 Tbsp erythritol powdered
- 2 Tbsp butter
- 1 cup almond flour or ground walnuts
- 1/2 tsp pumpkin spice
Filling
- 2 cups (16 oz) cream cheese at room temperature
- 1 cup erythritol powdered
- 1 cup pumpkin canned or steamed pumpkin *see note, puree
- 2 egg at room temperature, large
- 1 tsp vanilla extract
- 1 tsp pumpkin spice mix *see note
Instructions
To make the base:
- Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling:
- In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
Notes
- To prepare pumpkin puree, bake halved pumpkin at 325°F until tender, then blend and strain for smoothness.
- Make your own pumpkin spice by combining ground cinnamon, nutmeg, cloves, and ginger for a fresher flavor.
- Ensure cream cheese and eggs are at room temperature before mixing to avoid lumps in the filling.
- Allow the cheesecake to chill for at least 4-6 hours for proper setting before slicing and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 291kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 98mg | 33% |
| Sodium | 199mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5045IU | 101% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 89mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
