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. And a special recipe like this Keto Pumpkin Cheesecake.
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 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.
How to make Keto Pumpkin Cheesecake
- Preheat the oven to 350°F (175°C). Line a springform pan with parchment paper and grease it,
- Mix all crust ingredients in an S-blade food processor. Form a ball of dough and let it rest in the fridge.
- 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.
- Bring the oven temperature down to 325°F (160°C). Wrap the springform pan in aluminum foil to make sure no water can get into the pan. Place the pan inside the roasting pan.
- 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.
- With the mixer on, slowly beat in the rest of the filling ingredients. Pour into the cooled crust.
- 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.
- When done, refrigerate the pie overnight.
Mmmmm, pumpkin spice …
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 prefer going for the keto pumpkin cheesecake, though. 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.