Keto Pumpkin Baked Cheesecake

This creamy keto pumpkin cheesecake is low-carb, refined sugar-free. This tasty dessert is full of fall flavors and is perfect for, Thanksgiving, or all year round! 

Ingredients for Keto Pumpkin Cheesecake

Watch Video: Learn how to make this recipe

For the biscuit base:

• 1 ½ cups – Almond flour or ground almonds

• 4 tbsp – Butter

• ¼ tsp – Salt

• 2 tbsp – Powdered Erythritol sweetener

For the pumpkin puree:

• 500g – Pumpkin

• ¼ tsp – Salt

• ¼ cup – Powdered Erythritol sweetener

• 1 tbsp – Butter

• ¼ cup – Water

For the cheesecake filling:

• ½ cup – Pumpkin puree

• ½ cup – Powdered Erythritol sweetener

• 2 cups/450g – Ricotta or Cream cheese

• 2 Eggs

• ¼ cup – Cream

• 1 tsp – Powered Cinnamon

• ¼ tsp – Grated nutmeg

How to Make Keto Baked Pumpkin Cheesecake

Step One – The Biscuit Base

• If using whole almonds, grind the almonds to a powder in a mixer.

• Take it out in a bowl and add the remaining ingredients.

• Mix everything well until evenly combined.

• Place it on the baking pan and press down with a spoon or with your hands to form an even layer. You can use a 9 inch loose bottom pan or spring form pan.

• Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.

• Take it out and let it cool.

Step Two – The Pumpkin Puree

• Core, peel and dice the pumpkins into small pieces.

• Place a pan over medium heat and add butter.

• Once the butter melts, add the diced pumpkin and roast it stirring.

• Occasionally until the pumpkin starts to caramelize / turn brown around the edges.

• Add the salt, 2 tbsp sweetener and water to the pot.

• Cover the pot and let the pumpkin cook until fork tender.

• Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.

Step Three – The Cheesecake Filling

• Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.

• Add in the cream and cheese next and whisk again until everything is well combined.

• Now add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth

• Pour this in the baking tray over the biscuit paste.

• If you are using a loose bottom pan, cover the outside of the pan nicely with two layers of aluminium foil.

• Place it on a water bath. (Take a bigger tray and fill it half with warm water)

• Bake the cheesecake in a preheated oven at 180 degrees Celsius for about 40 minutes.

• Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.

Keto Baked Pumpkin Cheesecake

Keto Baked Pumpkin Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes

Ingredients

Biscuit Base

  • 1 ½ cups – Almond flour or ground almonds
  • 4 tbsp – Butter
  • ¼ tsp – Salt
  • 2 tbsp – Powdered Erythritol sweetener

pumpkin puree

  • 500g – Pumpkin
  • ¼ tsp – Salt
  • ¼ cup – Powdered Erythritol sweetener
  • 1 tbsp – Butter
  • ¼ cup – Water

cheesecake filling

  • ½ cup – Pumpkin puree
  • ½ cup – Powdered Erythritol sweetener
  • 2 cups/450g – Ricotta or Cream cheese
  • 2 Eggs
  • ¼ cup – Cream
  • 1 tsp – Powered Cinnamon
  • ¼ tsp – Grated nutmeg

Instructions

Step One – The Biscuit Base

  1. If using whole almonds, grind the almonds to a powder in a mixer.
  2. Take it out in a bowl and add the remaining ingredients.
  3. Mix everything well until evenly combined.
  4. Place it on the baking pan and press down with a spoon or with your hands to form an even layer. You can use a 9 inch loose bottom pan or spring form pan.
  5. Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.
  6. Take it out and let it cool.

Step Two – The Pumpkin Puree

  1. Core, peel and dice the pumpkins into small pieces.
  2. Place a pan over medium heat and add butter.
  3. Once the butter melts, add the diced pumpkin and roast it stirring.
  4. Occasionally until the pumpkin starts to caramelize / turn brown around the edges.
  5. Add the salt, 2 tbsp sweetener and water to the pot.
  6. Cover the pot and let the pumpkin cook until fork tender.
  7. Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.

Step Three – The Cheesecake Filling

  1. Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.
  2. Add in the cream and cheese next and whisk again until everything is well combined.
  3. Add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth
  4. Pour this in the baking tray over the biscuit paste.
  5. If you are using a loose bottom pan, cover the outside of the pan nicely with two layers of aluminium foil.
  6. Place it on a water bath. (Take a bigger tray and fill it half with warm water)
  7. Bake the cheesecake in a preheated oven at 180 degrees Celsius for about 40 minutes.
  8. Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.

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