This keto pumpkin cheesecake has a nutty almond-pecan crust. It’s a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I 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!
Ingredients
Crust
- 1 cup almonds
- 1 cup pecans
- 2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
- 3 tablespoons butter, melted
Filling
- 3 (8 ounce) packages low-fat cream cheese, at room temperature
- 2/3 cup granular sucralose sweetener (such as Splenda®)
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 3 eggs
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
Step 4
Blend cream cheese and 2/3 cup sweetener in a 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 eggs one at a time, mixing thoroughly after each addition. Pour filling into prepared crust.
Step 5
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 for at least 4 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 245 | |
% Daily Value * | |
Total Fat21g | 26% |
Saturated Fat7g | 36% |
Cholesterol65mg | 22% |
Sodium255mg | 11% |
Total Carbohydrate9g | 3% |
Dietary Fiber3g | 9% |
Total Sugars2g | |
Protein9g | |
Vitamin C1mg | 6% |
Calcium89mg | 7% |
Iron2mg | 10% |
Potassium236mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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