Name: Keto Pumpkin Cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10 persons.
Cuisine: Caribbean
Ingredients: 2 tablespoons Powdered Erythritol; 2 tablespoons Butter; 1 cup Almond Flour; 1/2 teaspoon Vanilla Extract; 1/2 teaspoon Pumpkin Pie Spice; 2 cups Cream Cheese softened; 1 cup Powdered Erythritol; 1 cup Pumpkin Puree; 2 Large Eggs at room temperature; 1 teaspoon Pumpkin Pie Spice; 1/2 teaspoon Cinnamon; 1 teaspoon Vanilla Extract

Front shot of Pumpkin Cheesecake in a plate with autumn theme at the background

Close up shot of Pumpkin Cheesecake in a plate

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Fall is the perfect time to hunker down and indulge in the seasonal dishes of fall. And you can't celebrate fall without some pumpkin pie recipe. This Keto Pumpkin Cheesecake is full of cinnamon and spice, and everything is excellent. It's decadent, silky, and sweet. You won't believe it's keto-friendly. But indeed it is. So you can have your cake, ahem, pie, and eat it too! Top with whipped cream and enjoy a nice cup of tea or coffee.

Equipment Needed

Cooling Rack

Glass Measuring Cups

Large Mixing Bowl

Medium Mixing Bowl

Parchment Paper

Spatula

Springform Cake Pan 9 inch

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Whisk

Author: Chigoziri Nwachuku

Prep Time

15 mins

Cook Time

50 mins

Total Time

65 mins

Serves

10 persons.

Ingredients

For Base:

2 tablespoons Powdered Erythritol
2 tablespoons Butter
1 cup Almond Flour
1/2 teaspoon Vanilla Extract
1/2 teaspoon Pumpkin Pie Spice

For Filling:

2 cups Cream Cheese, softened
1 cup Powdered Erythritol
1 cup Pumpkin Puree
2 Large Eggs, at room temperature
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Cinnamon
1 teaspoon Vanilla Extract

Instructions

Base Preparation:

Preheat oven to 325 °F. Line 9 inch spring-form pan with parchment paper or grease.

To a medium bowl, add butter, add powdered erythritol and butter, mixing well.

Mix well with almond flour, vanilla extract, and pumpkin pie spice.

Transfer dough to the 9-inch spring-form pan, pressing well.

Bake for 10 minutes, then let cool for 10 minutes.

Filling Preparation:

To a large bowl, add cream cheese and powdered erythritol, beating until smooth.

Add pumpkin purée, eggs, pumpkin pie spice, cinnamon, and vanilla extract. Beat well.

Pour filling over the crust, spreading evenly with a spatula.

Bake for 40 minutes until the center is almost set but still jiggles slightly.

Remove from oven and let cool at room temperature for 10 to 15 minutes.

Place in fridge for at least 4 to 6 hours, until completely set.

Slice cheesecake and serve with whipped cream. Bon appétit!

Keto Pumpkin Cheesecake

Ingredients

Instructions

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