Embrace the flavors of fall without compromising your keto lifestyle with this delightful Keto Pumpkin Cheesecake. It’s low-carb, creamy, and bursting with the warm spices of autumn. Whether you’re hosting a cozy gathering or enjoying a quiet night in, this cheesecake is sure to transport you to a pumpkin-spiced paradise.
Ingredients
- 2 cups almond flour
- 1/4 cup granulated erythritol
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1 pinch of salt
Equipments
- Springform pan
- Mixing bowls
- Electric mixer
- Baking sheet
- Oven
How to Make Keto Pumpkin Cheesecake – Step By Step
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium mixing bowl, combine 2 cups of almond flour with 1/4 cup of granulated erythritol. Pour in 1/2 cup of melted butter, mixing until well-integrated. Firmly press the crust mixture into the bottom of a greased springform pan, ensuring an even layer. Place the pan onto a baking sheet and bake for 10 minutes until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Mix the Cheesecake Filling
Using an electric mixer, blend 16 oz of softened cream cheese in a large bowl until smooth. Gradually incorporate 1 cup of pumpkin puree, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract into the cream cheese. Add 2 teaspoons of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and a pinch of salt to the mixture. Ensure all ingredients are thoroughly combined, aiming for a creamy consistency. Lastly, beat in 3 large eggs, one at a time, being sure not to overmix.
Step 3: Assemble and Bake
Pour the cream cheese filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to release any air bubbles. Return the cheesecake to the oven, baking for 45-50 minutes, or until the center is set but slightly jiggly. Once baked, let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results. This step is crucial for the flavors to meld and the cheesecake to set properly.
How to Serve Keto Pumpkin Cheesecake
Serve the cheesecake chilled, optionally garnished with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice for a delightful finish. Pair it with a hot cup of coffee or herbal tea for a perfect fall-inspired dessert experience.
Recipe Success Tips & Suggestions
For the perfect cheesecake, ensure your ingredients are at room temperature before you begin. This helps them blend more easily for a smoother texture. If you find that your cheesecake cracks, don’t worry—topping it with whipped cream can cover any imperfections while adding a delightful finish. Lastly, always use a water bath while baking to provide a moist environment, preventing crack formation.
Pump Up the Protein: High-Protein Variation
If you’re looking to boost the protein content, consider adding a scoop of unflavored whey protein isolate to the filling mixture. This won’t alter the taste but will significantly increase the protein count. Another suggestion is to incorporate Greek yogurt into the topping for extra protein. It adds a slight tang that complements the sweetness of the cheesecake beautifully.
Slim Down More Carbs: Extra-Low-Carb Style
For those wanting to decrease the carb count even further, substitute the pumpkin puree with mashed avocado. Avocado maintains the creamy texture of the filling while lowering the carbs. Adjust the sweetener as necessary to balance out the avocado’s flavor. This alternative can transform your dessert into an ultra-keto-friendly delight without sacrificing taste and texture.
Storage Instructions
Store your keto pumpkin cheesecake in an airtight container in the refrigerator for up to five days. If you plan to keep it longer, slice the cheesecake and wrap individual pieces tightly in plastic wrap before freezing. They can be frozen for up to three months. Just thaw a slice in the refrigerator overnight when you’re ready for another taste of fall bliss.
FAQs
- Can I freeze keto pumpkin cheesecake? Yes, you can freeze it for up to three months in airtight containers.
- Is this recipe gluten-free? Yes, as long as the almond flour is certified gluten-free.
- Can I use a different sweetener? Absolutely! Just ensure it measures cup-for-cup with sugar.
- Why did my cheesecake crack? This can happen if the cheesecake was overbaked or cooled too quickly. Use a water bath to help, and let it cool gradually.
Indulge in Keto Pumpkin Bliss
This Keto Pumpkin Cheesecake is more than a dessert—it’s a celebration of autumn’s rich flavors, keto-friendly and irresistibly creamy. Share this recipe with fellow keto enthusiasts or surprise your guests at your next gathering. We’d love to hear your thoughts, so please leave a comment below and let us know how the cheesecake turned out! Don’t forget to share this delightful recipe with your friends and family on social media. Enjoy a scrumptious fall treat the keto way!