You might usually take a pumpkin pie for Thanksgiving dessert, but what if you took a keto pumpkin cheesecake this year? This recipe has been tested and reviewed by real people who don’t follow a keto diet!
Better Than A Baked Cheesecake?
My New York Baked Cheesecake has been popular now for years, and many people have given me raving reviews, but this one here is even better in my opinion.
The secret to this recipe lies somewhere between the pumpkin spiced base, that is made from walnuts to the pumpkin spice-infused pumpkin that fills the centre. Its got a slightly sweet, creamy texture that the whole family will love. Trust me on this one, they won’t even know its keto.
This recipe has been tested out on workplaces, family dinners, and numerous occasions. It’s seriously foolproof, as long as you follow the recipe.
In Australia, we don’t celebrate Thanksgiving. It’s quite weird to be making autumn (fall) desserts whilst the weather is getting hotter, but never the less, my American followers are simply going to love this recipe.
Keto Pumpkin Cheesecake For Breakfast?
Just because this is a low carb dessert, doesn’t mean you can eat it for breakfast. I’m not one of those bloggers who will tell you to indulge in this recipe as many times as you can in a single week because its sugar-free.
Always use your best judgment when it comes to making desserts, plus I’m sure the family will destroy this cake for you, so there will be no need to take home any leftovers that linger in the fridge.
*A note on the toppings* I simply covered the top of the cheesecake in cream. I placed a few tablespoons of cream into a zip-lock back, cut the end off and piped the cream in a circular motion on the top. You don’t have to do this, maybe placing some pumpkin spice on top might be more appropriate?
Keto Pumpkin Cheesecake
- 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
- 1.2 oz Butter Melted (1.5 oz)
- 2 Tbsp Erythritol (SoNourished) Granular (30g - 1 oz)
- 1/2 tsp Mixed spice (Pumpkin Spice)
- 1/4 tsp Ginger Omit if using pumpkin spice
- 1 Medium Egg White
- If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
- Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
- Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined.
- Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until eaven. Cook in the oven for 10 mins, then set aside to cool.
- In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
- One at a time, place crack the eggs into the filling mixture, mixing thouroughly in between each time you place an egg into the mixture.
- You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients.
- Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
- Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly, and prevents the cheesecake from collapsing.
- Chill in the fridge overnight, and you're ready to eat.