Fall is finally here, and with it comes the crave-worthy aroma of pumpkin spice in the air. What better way to indulge than with a keto pumpkin cheesecake that lets you savor every bite without any guilt? This luscious, creamy dessert is the perfect addition to your fall festivities. Packed with the flavors of pumpkin, cinnamon, and nutmeg, it’s a delectable way to stick to your keto lifestyle while celebrating the season.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 3 tbsp granulated erythritol
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup heavy cream
Equipments
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Baking sheet
- Measuring cups and spoons
- Oven
How to Make Keto Pumpkin Cheesecake – Step By Step
Step 1: Prepare the Crust
In a mixing bowl, combine the almond flour, melted butter, and erythritol. Stir until the mixture resembles wet sand. Evenly press the crust mixture into the bottom of the 9-inch springform pan. You want an even, compact layer. Place the pan in the refrigerator and let it chill while you prepare the filling.
Step 2: Create the Filling
In a large bowl, use an electric mixer to beat the cream cheese until it’s smooth and creamy. Add the pumpkin puree and continue to mix until well combined. Mix in the vanilla extract, cinnamon, nutmeg, and cloves. Once these are blended, add the eggs one at a time, mixing slowly to keep the batter smooth. Finally, fold in the heavy cream, ensuring a uniform texture.
Step 3: Assemble the Cheesecake
Remove the crust from the refrigerator. Pour the cheesecake filling over the prepared crust, spreading evenly with a rubber spatula. Tap the pan gently on the counter to release any trapped air bubbles. Place the springform pan on a baking sheet to catch any potential drips and ensure even baking.
Step 4: Bake to Perfection
Preheat your oven to 325°F (163°C). Bake the cheesecake for 50-55 minutes, or until the center is just set but has a slight jiggle. You want it to firm up as it cools, ensuring a creamy texture. Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature before transferring it to the refrigerator for at least 4 hours, ideally overnight.
How to Serve Keto Pumpkin Cheesecake
To serve, carefully remove the sides of the springform pan. Slice the cheesecake into desired portions and serve as is, or with a dollop of unsweetened whipped cream. It’s perfect with a hot cup of coffee or your favorite herbal tea!
Recipe Success Tips & Suggestions
Ensure all your ingredients are at room temperature before mixing to achieve a smooth filling. If possible, bake the cheesecake in a water bath to avoid cracking, though this is optional as we’ll be chilling it. Remember, patience is key for that perfect, creamy texture.
Pump up the Protein: Make It High-Protein Style!
Looking to add more protein to your dessert? Simply incorporate 1/4 cup of unflavored protein powder into the filling. This boost not only ups the nutritional value but also helps in achieving a thicker, more substantial texture. Opt for high-quality protein powder to keep the cheesecake’s luscious flavor intact.
Low Carb Variation: Even More Carb-Conscious Delight!
To further reduce the carb count, consider using a mix of coconut flour and a touch more butter for the crust. While almond flour is already low in carbs, coconut flour can offer a sweeter note with fewer carbohydrates, making each bite even more guilt-free!
Storage Instructions
Store the keto pumpkin cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the cheesecake for up to a month. Ensure it’s well-wrapped in plastic wrap and then foil to prevent freezer burn.
FAQs
- Can I use another sweetener besides erythritol? Yes, monk fruit sweetener is a great keto-friendly alternative.
- What if I don’t have a springform pan? You can use a regular 9-inch pan, but lining it with parchment paper might be best to remove the cheesecake easily.
- Is it necessary to chill the cheesecake overnight? While not necessary, chilling overnight ensures the best texture. The flavors also develop beautifully.
- Can I add toppings to the cheesecake? Absolutely! Pecans or a fine dusting of cinnamon on top can add a lovely crunch and flavor.
Cherish Every Bite!
This keto pumpkin cheesecake is sure to be a hit this fall. It’s delicious, creamy, and guilt-free, allowing you to enjoy the best of the season. Please share your experiences and any variations you try — we’d love to hear your feedback and see your creation.