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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Mercy Okai
[email protected]This cheesecake is on my to-bake list! It looks so delicious.
MUZAMIL CHANDIA
[email protected]I've never made a pumpkin cheesecake before, but this recipe looks so good I'm going to give it a try.
Vanesa Dimtrova
[email protected]This cheesecake looks amazing! I can't wait to try it.
Chandler Beach
[email protected]I'm not a baker, but this recipe was easy to follow and my cheesecake turned out great! Thanks for sharing!
Balikoowa Ivan
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Chidera Ruth
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as good as the picture. It was still tasty, but not as impressive.
Rana Shargeel
[email protected]The cheesecake was a little too sweet for my taste, but the crust was amazing.
Randy Smith
[email protected]This cheesecake was easy to make and turned out perfectly. I'll definitely be making it again!
tanveer sabir
[email protected]I'm not a big fan of pumpkin, but this cheesecake was surprisingly delicious. The almond pecan crust was the perfect complement to the creamy filling.
Farhad Ahamed Mithu
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The crust was perfectly crisp and flavorful, and the filling was creamy and smooth. Even my picky uncle loved it!