Are you in the mood for a dessert that’s delicious, comforting, and keto-friendly? Look no further than our No-Fuss Keto Pumpkin Cheesecake. This cheesecake combines the creamy texture you crave with autumnal flavors to create a piece of heaven on a plate, without any of that pesky sugar.
Ingredients
For the crust:
- 1 cup almond flour
- 1/4 cup melted butter
- 1/4 teaspoon salt
- 1 tablespoon granulated erythritol
For the filling:
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated erythritol
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Baking sheet
- Parchment paper
How to Make No-Fuss Keto Pumpkin Cheesecake That’s Simply Delish! – Step By Step
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F (165°C). Line the bottom of your springform pan with parchment paper. In a mixing bowl, combine almond flour, melted butter, salt, and granulated erythritol. Mix until the mixture resembles wet sand. Press this mixture into the bottom of the springform pan, forming an even crust. Bake for 10 minutes or until lightly golden. Remove from the oven and allow it to cool.
Step 2: Create the Filling
In a large bowl, blend the softened cream cheese and erythritol until smooth. Add the pumpkin puree into the mix, followed by the eggs, one at a time, beating after each addition. Finally, add the vanilla extract, pumpkin pie spice, and cinnamon. Continue to beat until all ingredients are thoroughly combined and smooth.
Step 3: Assemble the Cheesecake
Pour the pumpkin cream cheese mixture over the cooled crust, spreading it evenly with a spatula. To remove any air bubbles, gently tap the pan on the counter. The mixture should set evenly and smoothly over the crust.
Step 4: Bake the Cheesecake
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. To avoid cracks, it’s crucial not to over-bake. Once done, turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside gradually.
Step 5: Chill and Serve
After the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld beautifully. Before serving, you can garnish the top with a dollop of whipped cream or sprinkle additional pumpkin pie spice for a bit of flair.
How to Serve No-Fuss Keto Pumpkin Cheesecake That’s Simply Delish!
This cheesecake is best served cold, possibly alongside a warm pumpkin spice latte or a dollop of keto-friendly whipped cream. For a festive touch, serve slices with a sprinkle of cinnamon or a few pumpkin seeds.
Recipe Success Tips & Suggestions
For perfect results, ensure all your ingredients are at room temperature before mixing. This helps in achieving a smooth, lump-free filling. For a denser cheesecake, consider reducing the quantity of pumpkin puree. If you love a bit more spice, adding a touch more cinnamon or nutmeg can enhance the flavor profile.
Pump Up the Protein with This Delicious Twist
If you’re seeking a high-protein version of our pumpkin cheesecake, simply incorporate some protein powder. Choose an unflavored or vanilla-flavored whey protein and mix about 1/4 cup into the filling for an additional protein boost without altering the delightful taste.
This minor adjustment isn’t just beneficial for muscle recovery; it can also keep hunger at bay for longer, thanks to its protein-rich content. Perfect for fitness enthusiasts or anyone looking to sneak in extra protein!
Transforming This Delight into a Low-Carb Marvel
While our recipe is already keto, pushing it further into low-carb territory is simple. Swap the pumpkin puree for a smaller quantity or use less sugar-laden squash. Opt for a low-carb sweetener with a lesser glycemic index to make this treat fit snugly into a strict low-carb diet plan.
Reducing carbs doesn’t mean compromising flavors. You can enjoy the rich, creamy experience without the guilt or spike in carb count by making just a few mindful tweaks!
Storage Instructions
To store, cover your cheesecake tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 5 days. If you’d like to enjoy it over a month, slice it into servings, wrap each slice in parchment paper, and freeze them. Just thaw the portions in the fridge when you’re ready to indulge again.
FAQs
Can I use a different nut flour for the crust?
Yes, you can! Pecan or walnut flour works marvelously and adds depth to the flavor.
Is there an alternative sweetener to erythritol?
Monk fruit sweetener or stevia are great substitutes, depending on your sweetness preference.
Can I make this cheesecake without eggs?
Yes, you can use flaxseed meal as an egg replacement or a commercial egg replacer powder.
How can I avoid cracks on my cheesecake?
Keep the oven door ajar while cooling and ensure not to over-bake to prevent cracking.
Can I freeze this cheesecake?
Absolutely, freezing is a great option for longer storage. Just ensure it’s well-wrapped to prevent freezer burn.
Wrap-Up and Call to Action
Our No-Fuss Keto Pumpkin Cheesecake truly is a delightful dessert that doesn’t require a lot of work or special ingredients yet provides immense satisfaction. I can’t wait for you to try it out! If you do, please let us know your thoughts in the comments below, and don’t forget to share this recipe with fellow dessert lovers searching for keto-friendly options!