Keto Pumpkin Cheesecake with a Pecan Crust
Pumpkin Pie Cheesecake with a Pecan Crust
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 30 MINUTES
Ingredients
Crust:
- 1 cup crushed pecans
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons grass fed butter
Filling:
- 16 oz. full fat cream cheese (at room temperature)
- 3/4 cup sour cream (at room temperature)
- 1 cup Swerve granular
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 15 oz. can pure pumpkin puree
- 3 eggs (at room temperature)
Topping:
- 1/2 cup pecans (optional)
- Whipped Cream (optional)
Directions
1
Preheat oven to 350 degrees.
2
In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. If you want the crust to be on the sweeter side, add in a few drops of liquid stevia.
3
Grab your 9" springform pan, add the crust mixture, and press down covering the bottom portion of the pan.
4
Bake crust in the oven at 350 degrees for 8-10 minutes. Pull out of the oven to cool while making the cheesecake filling.
5
In a large mixing bowl, add cream cheese and sour cream. Mix with a handheld mixer until you have a smooth consistency.
6
Add in Swerve, ginger, nutmeg, cinnamon, and mix.
7
Add vanilla and pumpkin puree. Mix on low speed for one minute.
8
Fold in 3 eggs with a spatula. (Don't use the mixer as this will create air pockets.)
9
Place pan on top of the foil to prevent water from getting into the pan with the water bath.
10
Place pan and foil on a cookie sheet and add water to the outside (about 1/2 cup). Place in oven and bake for 70 minutes without opening the door. Once 70 minutes are up, turn the oven off and crack open the oven door for 20 minutes. Remove the springform pan from the oven and let cool to room temperature before placing in the refrigerator.
Nutritional Information
Yield: 12, Serving Size: 1
Amount Per Serving:
Calories: 175, Total Carbohydrates: 26, Fiber: 2, Sugar Alcohols: 16, Net Carbohydrates: 8, Total Fat: 18, Protein: 9
Ready for some pumpkin?
This keto Pumpkin Cheesecake is the perfect fall and holiday dessert! After you make it just once, everyone will be asking for this low-carb pumpkin recipe! It’s got a punch of spice and a delicious gluten-free pecan crust that’ll have people talking well after your gathering is over.
After making several cheesecakes in the past and experimenting with many different types of crust, I found that using pecans is the best option. Whether I’m doing keto or non-keto cheesecakes, pecans work great for balancing the sweetness throughout the cake. Pecans also blend well with the almond flour as it is a softer nut.
Hip Tips:
- If you’re using canned puree, use PURE pumpkin puree. A lot of store-bought pumpkin purees contain sugar.
- Let cream cheese, sour cream, and eggs get to room temperature. This will give you a consistent texture throughout your cheesecake.
- Place your cheesecake pan in a water bath! Most cheesecakes are made with eggs, therefore, adding your pan to the water bath allows the cake to bake evenly and properly rise. The water bath provides a humid and contained area which helps the cheesecake rise slowly to give you that height without all the cracks.
- Avoid opening that oven. Opening the oven creates temperature changes which can cause cracking (don’t worry; your home will still smell like fall).
Pumpkin Pie Cheesecake with a Pecan Crust
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 30 MINUTES
This Pumpkin Cheesecake is the perfect dessert and a real crowd-pleaser! Yum!
Ingredients
Crust:
- 1 cup crushed pecans
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons grass fed butter
Filling:
- 16 oz. full fat cream cheese (at room temperature)
- 3/4 cup sour cream (at room temperature)
- 1 cup Swerve granular
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 15 oz. can pure pumpkin puree
- 3 eggs (at room temperature)
Topping:
- 1/2 cup pecans (optional)
- Whipped Cream (optional)
Directions
1
Preheat oven to 350 degrees.
2
In a medium bowl mix together almond flour, chopped pecans (if you can not find chopped pecans at the store just throw whole pecans in a food processor to get that fine texture), cinnamon, nutmeg, and butter. If you want the crust to be on the sweeter side, add in a few drops of liquid stevia.
3
Grab your 9" springform pan, add the crust mixture, and press down covering the bottom portion of the pan.
4
Bake crust in the oven at 350 degrees for 8-10 minutes. Pull out of the oven to cool while making the cheesecake filling.
5
In a large mixing bowl, add cream cheese and sour cream. Mix with a handheld mixer until you have a smooth consistency.
6
Add in Swerve, ginger, nutmeg, cinnamon, and mix.
7
Add vanilla and pumpkin puree. Mix on low speed for one minute.
8
Fold in 3 eggs with a spatula. (Don't use the mixer as this will create air pockets.)
9
Place pan on top of the foil to prevent water from getting into the pan with the water bath.
10
Place pan and foil on a cookie sheet and add water to the outside (about 1/2 cup). Place in oven and bake for 70 minutes without opening the door. Once 70 minutes are up, turn the oven off and crack open the oven door for 20 minutes. Remove the springform pan from the oven and let cool to room temperature before placing in the refrigerator.
Nutritional Information
Yield: 12, Serving Size: 1
Amount Per Serving:
Calories: 175, Total Carbohydrates: 26, Fiber: 2, Sugar Alcohols: 16, Net Carbohydrates: 8, Total Fat: 18, Protein: 9
I’ve made a lot of cheesecakes over time, but I’ve gotta say that this cheesecake tops all the cheesecakes I’ve made! I just love pumpkin, and I think you’re going to really love this recipe, too!
Enjoy!
Get your breakfast sip on with this easy peasy pumpkin spice latte!
