This Keto Cheesecake CAN Be Considered a Health Food
I’m completely absolving you from all your dessert guilt with this recipe.
With a crust made of crunchy nuts and seeds and a filling made from simple wholesome ingredients, this keto pumpkin cheesecake eats like a meal but tastes like a treat.
The Easiest Keto Cheesecake Around
Both the crust and the filling are made in your food processor in as little as 15 minutes. Preheat your oven to 300° F and bake this cheesecake for one hour. The hardest part is waiting for it to cool and chill completely before tucking in.
Simple Ingredients Turned Simply Beautiful
It really doesn’t take much to make an exceptional cheesecake.
Start with organic ingredients like full-fat cream cheese, eggs, pumpkin puree, whipping cream, spices, and crunchy macadamia nuts and sprouted pumpkin seeds for the crust. Sweeten everything with a little pure organic monk fruit and you have a truly show-stopping seasonal dessert.
This will be my go-to every autumn!
Keto-Friendly Pumpkin Cheesecake
A rich pumpkin-spice cheesecake with a crispy, nutty crust. This cake is also gluten-free, sugar-free, and low-carb!
Ingredients
Crust
- 2 cups roasted and salted macadamia nuts
- 2 cups sprouted pumpkin seeds
- 1/4 teaspoon pure monk fruit powder
Filling
- Four 8-ounce cream cheese packages (2 pounds)
- One 15-ounce can pumpkin puree
- Five eggs
- 2/3 cup heavy cream
- 2 teaspoons liquid monk fruit extract
- 2 teaspoons vanilla extract
- 2 teaspoons Ceylon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1/4 teaspoon ground clove
Topping
- 12 ounces heavy cream
- 1 teaspoon vanilla extract
- 10 drops liquid monk fruit extract
- Pinch salt
- Sprinkle of Ceylon cinnamon
Instructions
- Preheat your oven to 300°F.
- Add the crust ingredients to your food processor bowl and pulse until they are sandy and stick together easily. Be careful not to blend it into a nut butter consistency.
- Spread the crust mixture into a 10-inch springform pan and flatten it over the bottom and up the sides. Try to make the layer as even as possible.
- Wipe out your food processor bowl and add the filling ingredients.
- Pulse to combine the filling ingredients and then let the mixer run until the filling is smooth.
- Pour the filling into the prepared crust and bake the cheesecake for one hour or until completely set. The cheesecake should be jiggly in the middle, but not liquidy.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for two hours.
- Refrigerate the cheesecake for at least eight hours before unmolding and serving.
- Just before service, whip the cream, vanilla, monk fruit, and salt together into medium-stiff peaks. Spread the topping over the cheesecake in an even layer and sprinkle with Ceylon cinnamon.
Notes
- A 10-inch springform pan is the smallest size recommended. An 11-inch springform pan will also work well.
- Unsalted macadamia nuts or pumpkin seeds can be used in the crust, just adjust salt as needed.
- Other roasted, sprouted, or crispy nuts can be substituted for the macadamia nuts or pumpkin seeds (crispy pecans would be quite nice)!
- This recipe makes a big cheesecake. Leftovers can be frozen in individual slices for easy defrosting.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Frontier Organic Vanilla Extract, 4-Ounce Glass Jar, Certified Organic, Buttery Sweet With No Added Sugars -
Organic Ceylon Cinnamon, Single Estate, Freshly Ground Premium Sri Lanka Cinnamon, Non-GMO, Fair-Trade -
NOW Foods, Certified Organic Monk Fruit Extract Powder, Zero Calorie Sweetener, Large Bottle for Serving Scoop, Certified Non-GMO, 0.7-Ounce -
NOW Foods, Certified Organic Monk Fruit Liquid, Zero-Calorie Liquid Sweetener, Non-GMO, Low Glycemic Impact, 8-Ounce -
Go Raw Organic Sprouted Pumpkin Seeds, 14 oz, Sea Salted, Keto, Kosher, Superfood -
HAPPIELS Non-Toxic Nonstick 10-Inch Round Springform Cake Pan 3-inches deep | Cheesecake Leak Proof Baking Pan
