Keto Pumpkin Cheesecake
You might usually take a pumpkin pie for Thanksgiving dessert, but what if you took a pumpkin cheesecake this year? CourseDessert CuisineGluten Free, Low Carb / Keto, Vegetarian Keywordketo pumpkin cheesecake, pumpkin cheesecake Prep Time15 minutes Cook Time1 hour 10 minutes Cooling Time8 hours Total Time9 hours 25 minutes Servings 12 Slices Calories451kcal Author: Aaron Day
Ingredients
Base
- 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
- 1.2 oz Butter Melted (1.5 oz)
- 2 Tbsp Erythritol (SoNourished) Granular (30g – 1 oz)
- 1/2 tsp Mixed spice (Pumpkin Spice)
- 1/4 tsp Ginger Omit if using pumpkin spice
- 1 Medium Egg White
Filling
- 16 oz Cream Cheese Room Temperature (2 Blocks)
- 3 oz Erythritol (SoNourished) Granular (1/2 Cup)
- 6 oz heavy whipping cream
- 3 oz Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
- 3 Medium Eggs Room Temperature
- 1 tsp Vanilla Extract
- 1/2 tsp Mixed spice (Pumpkin Spice)
- 1/4 tsp Ginger Omit if using pumpkin spice
Instructions
Base
- If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
- Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
- Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it’s combined.
- Grease a 20cm (7.5″) cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until eaven. Cook in the oven for 10 mins, then set aside to cool.
Filling
- In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
- One at a time, place crack the eggs into the filling mixture, mixing thouroughly in between each time you place an egg into the mixture.
- You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you’ve poured it into the tin (and use a skewer to swirl it around). If you’re unsure on this technique, just mix it in with the other filling ingredients.
- Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what’s called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
- Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly, and prevents the cheesecake from collapsing.
- Chill in the fridge overnight, and you’re ready to eat.
Nutrition FactsKeto Pumpkin Cheesecake Amount Per Serving (1 slice)Calories 451Calories from Fat 405 % Daily Value*Fat 45g69%Saturated Fat 15g94%Cholesterol 108mg36%Sodium 168mg7%Potassium 262mg7%Carbohydrates 7g2%Fiber 2g8%Sugar 2g2%Protein 10g20% Vitamin A 1457IU29%Vitamin C 1mg1%Calcium 89mg9%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie keto diet.
