Wow! 2017 has flown by. Thanksgiving is right around the corner and this will be our first Keto Thanksgiving at CjsKetoKitchen. Sarah and I did some searching on Pinterest as we were planning our Thanksgiving dinner, and came across this great recipe.
In this video we present a delicious Low Carb Pumpkin Cheesecake. We found this recipe on Pinterest from SavoryTooth.com (please check our her site for more amazing low carb recipes).
This is a great choice for your family dinners, or office potlucks – people will not believe that this is a sugar free low carb dessert. Don’t forget to Subscribe to our YouTube channel and please share and spread the word. We absolutely love the Keto lifestyle and we aren’t going anywhere.
So after making this recipe the first time and in light of the issues we experienced with our top layer getting too brown we decided to modify the recipe to work better as a traditional cheesecake using a springform pan or a deep dish pie pan.
Base Layer (Crust)
- 2 cups of blanched almond flour
- 6 Tbsp of salted butter (melted)
- 2 Tbsp of Swerve (Powdered)
- 1/2 cup of chopped pecans (Optional)
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
Layer 2 (The cream cheese and pumpkin filling):
- 32 Oz of softened cream cheese
- 1 3/4 cups of powdered erythitol
- 8 Oz of canned pumpkin
- 4 eggs (large)
- 1 teaspoon of cinnamon
- 1/2 teaspoon of ground ginger
- 1/8 teaspoon of All Spice *this will give it a more pumpkin pie taste*
Step 1: Make and Bake Your Crust:
- Preheat oven to 300 degrees
- Prepare your Springform Pan – grease the sides with butter and line the bottom with parchment paper.
- Combine your butter, and erythritol and stir together, then add your almond floor, chopped pecans, cinnamon and nutmeg and mix this well — you should end up with a doughy mixture that will be your crust.
- Take your dough and beginning flattening it out evenly in the bottom of your Springform pan – try and spread this out evenly across your pan.
- Bake for 15 minutes at 300 degrees, then remove the crust and let if cool for 15-20 minutes.
Step 2: Create your filling:
Preheat your oven to 400 degrees
Combine your cream cheese and erythritol in a large bowl. Using a mixer beat at low speed ensuring that the cream cheese and sweetener are well incorporated together (make sure you don’t let the sweetener settle in the bottom of the bowl)
Add your eggs (prefabbly one at a time) until well combined.
Pour half of this cream cheese mixture over your cooled crust and spread it out evenly to form your cheese cake layer.
Next your going to make your pumpkin layer
Combine the remaining cheesecake mixture with your pumpkin, cinnamon, ginger, cloves and all spice. Mix this together until smooth and creamy looking.
Scoop out the pumpkin mixture and gently spread the pumpkin mixture over the cheesecake layer, distribute it evenly if possible.
Bake at 400 degrees for 50 minutes*
Place your cheesecake on a lower level rack in your stove. I would also suggest checking this often to ensure even before the 20 minute mark that your top layer is not browning too fast.
*At the 20 minute mark cover your cheesecake with foil to prevent your top layer from browning to much.
Bake for the remaining 30 minutes until the cheesecake is set (you should check it with a toothpick or knife when it comes out clean the mixture is set).
Let the cheesecake cool and refrigerate overnight to allow for it to harden.
For a great pumpkin cheesecake bars recipe check out the SavoryTooth.com
What we learned and some tips based on our experience:
*Remember we made a traditional cheesecake and not cheesecake squares so some of the issues we experienced might not be an issue with cheesecake squares.
- The top of our pumpkin cheesecake got to brown (a bit burnt), we started with the cheesecake uncovered and started the 50 minute baking process.
- Tip: Watch the top of your cheesecake for the burning/browning issue. We started with the cheesecake on a relatively high rack in the oven. We recommend that you use a lower level rack placement.
- Tip: Cover your cheesecake with foil 20 – 30 minutes into the baking process.
- We did some research online and found several cheesecake recipes that suggested that you bake the cheesecake for 30 minutes then turn off the heat but let it remain in the oven for the remainder of the 50 minute baking time.
- We got about 10 – 12 slices from our round cheesecake.