KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
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Kearn Sludds
[email protected]One star. This recipe is a complete fail. Don't believe the hype.
Alma Gomez
[email protected]Avoid! This keto pumpkin cheesecake is an absolute disaster. The crust was soggy, and the filling was curdled. Threw the whole thing in the trash.
Zoubir Learner
[email protected]This recipe is a dud. The crust was dry and crumbly, and the filling was bland and flavorless. Don't waste your time.
Nitin Shah
[email protected]Disappointed. The cheesecake didn't rise properly, and the filling had a strange texture. Not sure what went wrong.
Aliha
[email protected]Overall, I found the keto pumpkin cheesecake to be a bit too sweet for my liking. I think I'll try using less maple syrup next time.
sephiroth_chan
[email protected]Solid recipe, but I wish there were more detailed instructions for making the crust. I had a hard time getting it to hold together.
sweet ahmed
[email protected]The cheesecake filling was a bit too runny for my taste, but the flavor was still good. I think I might try baking it for a few minutes longer next time.
Lalbabu Thakur
[email protected]5 stars! The keto pumpkin cheesecake was a showstopper at our Thanksgiving dinner. Everyone loved it, and I received so many compliments on my baking skills. Thanks for sharing this amazing recipe!
Bibek patel Patel
[email protected]I've tried a lot of keto cheesecakes, but this one is by far the best. The crust is perfectly crispy, and the filling is divine. Will definitely be making this again and again.
briah grant
[email protected]I'm not much of a baker, but I managed to pull this off without any major disasters. The cheesecake was a huge hit with my friends and family. Even my picky nephew asked for seconds!
mdmamun sheikh
[email protected]This keto pumpkin cheesecake is the real deal! It's rich, creamy, and has all the flavors of fall. I love that it's low-carb too, so I can enjoy it without guilt. Definitely a new favorite!
Don Neeley
[email protected]Delicious! Easy to follow recipe with clear instructions. I made a few minor adjustments to the ingredients (used a sugar-free sweetener instead of maple syrup, and added a bit more pumpkin spice), but overall, I'm thrilled with how it turned out.
Kurt Hall
[email protected]Followed the recipe to a T, and the cheesecake came out perfectly. The texture was smooth and creamy, just like a traditional cheesecake. Highly recommend trying this if you're looking for a low-carb alternative.
madu anu
[email protected]I was skeptical about using almond flour and pecan in the crust, but it turned out to be a great choice. The crust had a lovely nutty flavor that paired well with the pumpkin cheesecake filling. Yum!
Malix Asad
[email protected]This recipe is a keeper! The crust held together perfectly, and the cheesecake filling was rich and decadent without being too heavy. I also loved the hint of pumpkin spice. Will definitely make this again for Thanksgiving!
Naveed Rajput
[email protected]My first time making a keto cheesecake, and it came out fantastic! The almond pecan crust was a delightful surprise; it had just the right amount of crunch and flavor to complement the smooth and creamy filling. The entire family loved it, and I will