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Keto/Low Carb Pumpkin Cheesecake

I have many cheesecake recipes but have not yet done a keto pumpkin cheesecake. I thought since I finally figured out a nut free keto graham cracker, I had to try it out. And it just so happens it fell into the fall season, so what better than a keto pumpkin cheesecake! If you haven't tried any of my keto cheesecakes before, they are not like a normal, dense, thick cheesecake texture. They are a soft, melt in your mouth, creamy cheesecake texture, the same goes for this one. But with added pumpkin and pumpkin spice!





Cheesecake is one of the easiest things to make keto because most of the ingredients are keto, butter, eggs, cream cheese, and sour cream. The crust has many different options, you can just use ground nuts with a little bit of butter or any keto cookie smashed up and mixed with a little melted butter. But if you want a nut free crust you can use this recipe that I specifically made because there were no keto cheesecake crusts that I've found that didn't have nuts in them. The sweetener used is up to you, I just think the golden monkfruit adds a little more flavor. I only did half my keto graham cracker recipe because I prefer a thin crust on my cheesecakes but you can use a whole recipe if you'd like.


The filling is super easy, the hardest thing is having the ingredients all at room temperature. I achieve this most of the time by turning my oven on when I start the crust and placing my ingredients on the stove top as close to the edge as possible. You can also microwave the cream cheese at a low power for 30 seconds or less (out of the wrapper of course) until soft and soak the eggs in warm water. You can use any sweetener you like, just keep in mind if you use any sweetener that isn't a 1:1 with regular sugar you may need to adjust the amounts. Pure stevia and monkfruit are much sweeter than ones blended with erythritol and sucralose is much sweeter also. The amount of spice and extracts are up to you and your taste. I just used a homemade pumpkin spice blend and vanilla extract but you can use any you prefer.


The only little trick to this cheesecake besides blending the crap out of the cream cheese and sweetener until no longer grainy, is once baked and still slightly jiggly in the middle, turning off the oven and cracking the door to ensure there is no shock in temperature to the cheesecake. That plus not overbaking will help prevent cracking in the top of the cheesecake. But if that happens, which it still might, I added a little sweetened sour cream topping you can add to the top, a little trick we use in the restaurant world to make the cheesecakes look nicer and more finished.





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Mixing bowls- https://amzn.to/32ZZclx

Silicon spatulas- https://amzn.to/3u8rQNw

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Hamilton Beach Food Processor - https://amzn.to/3hFDn1w


Granular monkfruit- https://amzn.to/3u7ebGd

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Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

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Keto Pumpkin Cheesecake Recipe


Graham Cracker Crust


22 g Coconut Flour (2 1/2 Tbs.)

5 g Oat Fiber (1 Tbs.)

8 g Egg White Protein (1 Tbs.)

24 g Golden Monkfruit Sweetener ( 2 Tbs.) (can use any granular sweetener)

1/4 tsp. Cinnamon

1/8 tsp. Xanthan Gum

70 g Salted Butter (2 1/2 Tbs.)

1 tsp. Vanilla Extract

Pinch of salt (if not using salted butter)


Instructions:

  1. Preheat oven to 350 degrees, measure/weight all dry ingredients and whisk together

  2. Melt the butter and add the vanilla extract

  3. Mix the butter and vanilla into the dry ingredients until a wet sand consistency forms

  4. Pat evenly into the bottom of a springform pan and bake for 8-10 minutes, turning half way through for even browning, you want it golden around the edges, set aside to cool and make the filling!!

Pumpkin Cheesecake Filling


2 - 8 Oz. Blocks of cream cheese (2 Cups)

96 g Granular Golden Monkfruit (can use any granular sweetener) (~1/2 Cup)

2 Eggs (room temp.)

56 g Cup Sour Cream (room temp.) (1/4 Cup)

168 g Pumpkin Puree (3/4 Cup)

1 Tbs. Vanilla Extract (can use any extract you like)

1 Tbs. Pumpkin Spice (can use any spice you want)


Instructions:

  1. Using a food processor/hand or stand mixer beat the cream cheese until fluffy then add the granular sweetener and beat until there is no sugar granules left, scraping down several times

  2. Once smooth and no longer grainy add in one egg at a time, scraping down several times

  3. When eggs are fully incorporated add in the sour cream, pumpkin puree and vanilla extract

  4. Scrape down well, if using a food processor make sure to scrap under the blades and add the pumpkin spice, blend well

  5. Pour into the prepared crust, shake and tap to level out the batter, bake for 25-30 minutes, turning half way through, it should be slightly jiggly in the middle and set around the edges.

  6. Turn off the oven and crack the door with a wooden spoon and let cool for a few hours to prevent cracking

  7. Pull out of the oven and cool to room temperature, wrap in plastic wrap and tinfoil and refrigerate for at least 2 hours preferably overnight

  8. To release the cheesecake, run an offset spatula around the ring, then release the spring form

  9. Top with a decoration if you want (suggested topping below) slice into 12 slices with a hot knife to make clean slices


Macros without extras: 1/12th

145 Calories

12 g Fat

5 g Total Carbs

2 g Fiber

3 g Net Carbs

4 g Protein





Optional Topping Recipe:

1/4 Cup-1/2 Cup Sour Cream

1/2 - 2 Tbs. Powdered Sweetener

1/8-1/4 tsp. Flavored Stevia (optional)

1/8 - 1/4 tsp. Cinnamon


Instructions:

  1. Whisk everything together, depending on how many, if any cracks you have, you may need more or less topping, sweetness is up to you, start with less and add more to taste





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