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Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

Pumpkin Cheesecake day and this pumpkin cheesecake is a mixed nuts crust, topped with a rich and creamy pumpkin cream cheese filling, all baked to golden brown perfection.

Keto Pumpkin Cheesecake

This low-carb dessert is more involved than most treats but so worth it. It will make an impressive dessert for your Thanksgiving, Christmas and New Year's table!

Keto Pumpkin Cheesecake recipe:


  • For the crust:
  • 1 cup blanched and roasted whole hazelnuts
  • 1/4 cup pecan
  • 1/2 cup granulated erythritol sweetener
  • 1/4 cup brown sweetener
  • 1 cup almond flour
  • 6 tablespoons butter, melted
  • 1 tsp cinnamon
  • ½ tsp vanilla extract

For the Cheesecake:
  • 2 pounds cream cheese 1.13kg, room temperature, 4 packages
  • ½ tsp salt
  • 1 cup sweetener
  • ⅓ cup brown sweetener
  • 2 tsp vanilla extract
  • 5 eggs large
  • 1 tbsp arrowroot flour
  • 2 tsp xanthan gum
  • 1 cup pumpkin purée
  • ¾ cup sour cream
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg freshly grated if possible
  • ¼ pinch ginger
  • ¼ tsp allspice
  • ¼ tsp cardamom


To make the crust, combine the crust dry ingredients in a food processor. 
  1. Mix in the butter and vanilla extract. Pour the crust mixture into a springform pan and press your fingers use a flat bottomed cup to press the mixture into the bottom. Refrigerate the crust for 20 minutes. 
  2. Add Room Temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream. 
  3. Add both sweeteners and the salt to the bowl and mix on medium until creamy. Add eggs and yolks one at a time, allowing each to incorporate before adding the next. Scrape the bowl down and mix a few seconds more until smooth. 
  4. Once your eggs are incorporated sprinkle in the arrowroot four, add the pumpkin puree, sour cream, spices, and vanilla. Mix until incorporated and scrape the bowl down one last time. 
  5. Pour the batter into the foil-wrapped 10 inch springform pan. Place springform pan into a large roasting pan. Fill with very hot or boiling water a little over an inch deep and transfer to oven. 
  6. Bake for 1 hour. The center should be set, but still jiggly. Turn off the oven and leave the door closed for one hour. The cheesecake will continue to cook, but slowly begin to cool as well.This process helps prevent cracking. Remove the cheesecake from the oven and remove the water bath and wrapping. 
  7. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 
  8. Run a knife around edge of cake before releasing from pan. You can garnish the cake with dollops of whipped cream and sugar free caramel sauce. 

Recipe from @leili_keto

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