Keto Pumpkin Cheesecake with a Walnut Crust
There is nothing better than a spiced pumpkin cheesecake to curb your autumn sugar cravings. This Keto cheesecake has a walnut crust that complements its thick and creamy center. This recipe is straightforward, but you need to follow a couple of steps precisely to get it right. This delightful dessert is proof that there are many easy Keto recipes to help you stay on track.
How to Make It
Step 1
Preheat your oven to 350 F/ 180 C and line a 9-inch springform pan with baking paper. To a food processor, add the almond flour, 1 cup chopped walnuts, powdered sweetener, ½ tsp cinnamon, and salt. Pulse until fine.
Step 2
Melt the butter and add it to the food processor. Pulse again until the mixture starts sticking together. Transfer the crumb to the prepared springform pan.
Step 3
Firmly press down on the crust to cover the bottom. Poke some holes with a fork. Transfer the crust to the oven.
Step 4
Bake the crust for 8-10 minutes. Take it out of the oven and let it cool completely. Get started on the cheesecake filling.
Step 5
Add the cream cheese, sour cream, granulated sweetener, 1 tsp cinnamon, ginger, and nutmeg to a large bowl. Beat using a hand mixer until all the ingredients are incorporated. Add the vanilla extract and pumpkin puree.
Step 6
Beat again until combined. Add the eggs, and fold them in using a spatula. Don’t whisk because you don’t want to create air pockets.
Step 7
Place the springform pan over a large piece of aluminum foil. Wrap the foil around the bottom of the pan, extending it a couple of inches upward. Pour the pumpkin cheesecake mixture on top of the crust.
Step 8
Transfer the springform pan to a large baking sheet with high rims or a large casserole dish. Pour 1 1/2 cups of hot water into the baking sheet/casserole. Make sure that the foil covers the pan higher than the water level.
Step 9
Bake the cheesecake for 70 minutes without opening the door. Then, turn the oven off and crack open the oven door for 20 minutes. Transfer the springform pan to your countertop, and let it cool to room temperature.
Step 10
Place the cheesecake in the refrigerator for 2-4 hours to chill. When you’re ready to serve it, release the pan, and take out the cheesecake. Cut it into 12 slices and garnish each one with whipped cream and the remaining chopped walnuts.
Ingredients
- Almond flour
0.75 cup
- Walnuts
1.13 cup, chopped
- Cinnamon
1.5 tsp
- Salt
0.5 tsp
- Butter
2 tbsp
- Powdered Erythritol (Icing Sugar)
2 tbsp
- Cream cheese
2 cup
- Sour cream
0.5 cup
- Erythritol Granulated
1 cup
- Ginger, ground
0.5 tsp
- Nutmeg Ground
0.25 tsp
- Vanilla extract
2 tsp
- Pumpkin Puree
1 cup
- Raw egg
3 large
- Whipped cream
3 tbsp