Keto-Friendly Pumpkin Cheesecake

Keto pumpkin cheesecake recipe

Happy new year 😉

I see autumn as a great opportunity for new beginnings. Not only because it reminds me of going back to school; It is a time when the heat goes away, and temperatures are that much nicer for being more active. Especially after the second half of the summer, during which some seasonal treats were consumed, leaving considerable evidence around the butt region, to say it mildly. I think this year’s vacation culinary journey and consequential weight gain deserve a special post.

Keto pumpkin cheesecake recipe

Anyways, back to the new beginnings. This is the time to become productive, active, and to set some new reachable goals. Start a new workout regime and get at least a full month of strict clean eating and no alcohol. In the meantime, reward yourself occasionally with a pumpkin pie or a pumpkin cheesecake. 😉 By the time happy December comes, you’ll be feeling way too well to seriously fall off a wagon. And with the actual New Year’s you’ll be laughing at the face of New Year’s resolution because you will have been halfway done already!

Keto pumpkin cheesecake recipe

Pumpkin season

Autumn should never go by without an occasional sweet pumpkin indulgence. It’s been a relatively nice season here and pumpkins, as opposed to apples, grow just about everywhere. My grandma keeps them stacked for me, and when I find enough time, I cut them, throw the pieces in the oven and make pumpkin puree. That’s something that can be bought in some places but not here. In a way, I am happy, I get to use organic stuff, but on the other hand, I often wish that getting pumpkin puree could be way easier.

Keto pumpkin cheesecake recipe

What is better than smelling pumpkin spice all over the house in October? If you fancy mini pumpkin pies, here’s the recipe from last year. I must admit, I go for the cheesecake. It comes in bigger bites if nothing else. But there is no “nothing else” here. There’s so much more when pumpkin and the spices get combined with dairy and slowly baked (for ages, I must warn you) to perfection. Take the time and do it, it’s not complicated.

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One piece comes out to be approximately 416 Calories.

Fat: 36.0 g (of which Saturated: 16.4 g, MUFA's: 12.2 g),
Total Carbs: 11.6 g,
Fiber: 4.3 g,
Net Carbs: 7.3 g,
Protein: 11.2 g

Keto-friendly Pumpkin Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 8 hours
Servings
pieces
Ingredients
Crust
Pumpkin cheesecake filling
Prep Time 15 minutes
Cook Time 3 hours
Passive Time 8 hours
Servings
pieces
Ingredients
Crust
Pumpkin cheesecake filling
Keto-friendly Pumpkin Cheesecake
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Crust
  1. Preheat the oven to 350°F (175°C). Line a 10-inch springform pan with parchment paper and grease it with butter.

    Mix all crust ingredients in an s-blade food processor. Mix for a few minutes, until you get sticky dough. Scrape the sides of the bowl as needed. Form a ball of dough and let it rest in a fridge for 30 minutes.

    Press the dough into the bottom and up the sides of the pan. Bake for 12 to 15 minutes until the crust turns golden brown. Cool on a rack.
    Preheat the oven to 350°F (175°C). Line a <a href="http://amzn.to/2xTwYsq" target="_blank">10-inch springform pan</a> with <a href="http://amzn.to/2vWYROh" target="_blank">parchment paper</a> and grease it with butter.
<br><br>
Mix all crust ingredients in an s-blade <a href="http://amzn.to/2klbBwV" target="_blank">food processor</a>. Mix for a few minutes, until you get sticky dough. Scrape the sides of the bowl as needed. Form a ball of dough and let it rest in a fridge for 30 minutes.
<br><br>Press the dough into the bottom and up the sides of the pan. Bake for 12 to 15 minutes until the crust turns golden brown. Cool on a rack.
Pumpkin cheesecake filling
  1. Bring the oven temperature down to 325°F (160°C). Prepare all of the above ingredients. Wrap the springform pan with aluminum foil. Make sure no water can get into the pan. Place it in a roasting pan.
    Bring the oven temperature down to 325°F (160°C). 
Prepare all of the above ingredients. Wrap the <a href="http://amzn.to/2xTwYsq" target="_blank">springform pan</a> with <a href="http://amzn.to/2yWOtID" target="_blank">aluminum foil</a>. Make sure no water can get into the pan. Place it in a roasting pan.
  2. Bring a pot of water to boil. In a medium bowl, lightly beat the eggs.

    In a bowl of a stand electric mixer, beat the cream cheese. Add erythritol and mix well. Scrape the sides of the bowl as needed.

    With the mixer on, slowly beat in sour cream and heavy cream, then add the pumpkin puree, eggs, spices, salt, and vanilla extract until just combined. Pour into the cooled crust.
    Bring a pot of water to boil. In a medium bowl, lightly beat the eggs.<br><br>
In a bowl of a <a href="http://amzn.to/2eKRdmE" target="_blank">stand electric mixer</a>, beat the cream cheese. Add <a href="http://amzn.to/2eKzzj2" target="_blank">erythritol</a> and mix well. Scrape the sides of the bowl as needed. 
<br><br>
With the mixer on, slowly beat in sour cream and heavy cream, then add the <a href="http://amzn.to/2xY1Auz" target="_blank">pumpkin puree</a>, eggs, spices, salt, and <a href="http://amzn.to/2kjwl8t" target="_blank">vanilla extract</a> until just combined. Pour into the cooled crust.
  3. Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.

    Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes.

    Turn the oven off and open the door for a couple of seconds, just to let some heat out.

    Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.

    Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.
    Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.<br><br>
Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes. 
<br><br>Turn the oven off and open the door for a couple of seconds, just to let some heat out. 
<br><br>Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack.
<br><br>Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.
  4. Serve with some roasted almonds and a dollop of whipped cream.

Keto pumpkin cheesecake recipe

2 Replies to “Keto-Friendly Pumpkin Cheesecake”

  1. Can you make this without the crust?

    1. Of course, Michelle. I’d suggest using a fixed baking pan (not a spring-form) because you really don’t want any water to leak in, and it will be much easier. On the other hand, the crust gives the cake a nice crunch and co-flavor. You can use another type of nuts if you wish.

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