Description

Imagine a luscious, creamy cheesecake, its smooth texture enriched with the comforting flavors of pumpkin and a blend of warming spices. This dessert offers a delightful twist on a classic favorite. The base, crafted from toasted pecans and almonds, provides a satisfyingly crisp and crumbly foundation, reminiscent of a buttery biscuit.

Creating this elegant dessert requires only a brief moment of baking for the base to enhance its nutty flavors, before layering it with the velvety pumpkin-infused filling. The magic happens as it chills, allowing the flavors to meld and the cheesecake to achieve its firm, decadent consistency. This makes it an ideal make-ahead treat, perfect for autumn gatherings, holiday celebrations, or any occasion that calls for a touch of indulgence.

The star of the show, pumpkin puree, is used in moderation to impart a delicate sweetness and that distinctive autumnal taste. The spices complement the pumpkin beautifully, creating a symphony of flavors that dance on the palate. Each bite offers a creamy, rich experience, balanced by the crunchy, nutty base.

While the filling requires no baking, the brief toasting of the base adds a layer of complexity and enhances its textural appeal. However, if you prefer a completely no-bake approach, the base can simply be chilled to set before adding the pumpkin filling. This adaptability allows you to customize the recipe to your preferences and timeline.

Whether you choose to bake the base or not, the result is a stunning dessert that is sure to impress. Its creamy texture, warm spices, and nutty undertones create a truly unforgettable culinary experience. Perfect for sharing or savoring on your own, this cheesecake is a delightful way to celebrate the flavors of the season.

Preparation Time

Prep Time

10 h 20 min

Cook Time

12 min

Total Time

10 h 32 min

Nutrition Information

Per 1 slices serving

Calories

365 Kcal

Carbs

6 g

Fiber

2 g

Sugar

3 g

Protein

6 g

Fats

35 g

Saturated Fats 22 g

Unsaturated Fats 11 g

Cholestrol 150 mg

Sodium 180 mg

Potassium 150 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Ultimate Keto Pumpkin Cheesecake
Prep time: PTNaNHNaNM
Cook time: 12 min
Total time: PTNaNHNaNM
Yield: 1 slices
Cuisine: Vegetarian
Ingredients: 7 ounce Cream Cheese Spread; 1-½ teaspoon Cinnamon, Ground; 1 cup Organic Pumpkin Puree by Pacific; 1 tablespoon Unsalted Butter; 1 tablespoon Coconut Oil; 1 tsp 100% Pure Erythritol by Now; 1 teaspoon Vanilla Extract; ¾ cup, ground Almonds, Raw; ¾ cup Chopped Pecans by Fisher; ¾ cup Heavy Cream; ⅔ cup 100% Natural Powdered Erythitol by Sonourished; ½ teaspoon Ginger, Ground; ¼ tsp Nutmeg Ground; ⅛ teaspoon Cloves, Ground; ⅛ teaspoon Salt, Sea Salt

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Ingredients

Cream Cheese Spread

7 ounce

Cinnamon, Ground

1-½ teaspoon

Organic Pumpkin Puree by Pacific

1 cup

Unsalted Butter

1 tablespoon

Coconut Oil

1 tablespoon

100% Pure Erythritol by Now

1 tsp

Vanilla Extract

1 teaspoon

Almonds, Raw

¾ cup, ground

Chopped Pecans by Fisher

¾ cup

10.

Heavy Cream

¾ cup

11.

100% Natural Powdered Erythitol by Sonourished

⅔ cup

12.

Ginger, Ground

½ teaspoon

13.

Nutmeg Ground

¼ tsp

14.

Cloves, Ground

⅛ teaspoon

15.

Salt, Sea Salt

⅛ teaspoon

Instructions

Preheat the oven to 350 degrees Fahrenheit and select a loose bottom cake tin, about 6 inches/15cm wide. Add the ground almonds, pecans, unsalted butter, coconut oil, 1/2 teaspoon of ground cinnamon, a teaspoon of erythritol, and a pinch of salt to a food processor. Pulse well to combine, creating a crumbly consistency.

Spoon the crumb mixture into the base of the loose bottom cake tin. Press down firmly with your hands, creating a flat and even layer. Transfer the tin to the preheated oven. Bake for 10-12 minutes until firm and lightly golden all over. Set the base aside to cool completely in the tin.

While the base is cooling, you can prepare the pumpkin cheesecake filling. Add the cream cheese, pumpkin puree, vanilla extract, 2/3 cup powdered erythritol, the remaining ground cinnamon, ground ginger, nutmeg, and ground cloves to the food processor. Blend together well to combine until completely smooth. You may use an alternative low carb sweetener if desired, adjusting quantities to taste. You may also adjust the spice quantities to preference.

Add the heavy cream to a large mixing bowl. Add the pumpkin and cream cheese mixture. Whisk together vigorously to combine until thick and smooth. The mixture should be dense and creamy.

Once cooled, spoon the pumpkin cheesecake mixture over the baked biscuit base. Use a spatula or the back of a spoon to level the filling so that it is smooth and even. Transfer the cheesecake to the fridge to chill and firm. This will take a minimum of 5 hours, better still, leave to set overnight. Once set, slice to serve. This Keto cheesecake will provide 8 slices.

Ultimate Keto Pumpkin Cheesecake Recipe