Keto Pumpkin Cheese Cake

KETO PUMPKIN CHEESE CAKE

You usually make pumpkin pie for dessert during the Keto diet, but pumpkin Cheese cake is also a very tasty recipe. Let’s move on to the recipe: –

Duration:

Prep Time : 15 minutes | Cook Time : 1 hour 10 minutes |  Cooling Time : 8 hours |  Total Time : 9 hours 25 minutes | Servings : 12 Slices | Calories : 451 kcal

Ingredients

  • 15 oz Walnuts Ground In Food Processor (1 1/2 Cups)
  • 2 oz Butter Melted (1.5 oz)
  • 2 Tbsp Erythritol (So-Nourished) Granular (30g – 1 oz)
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice
  • 1 Medium Egg White

Filling

  • 16 oz Cream Cheese Room Temperature (2 Blocks)
  • 3 oz Erythritol (So-Nourished) Granular (1/2 Cup)
  • 6 oz heavy whipping cream
  • 3 oz Steamed Pumpkin (1/2 Cup) (Or Pumpkin Puree)
  • 3 Medium Eggs Room Temperature
  • 1 tsp Vanilla Extract
  • 1/2 tsp Mixed spice (Pumpkin Spice)
  • 1/4 tsp Ginger Omit if using pumpkin spice

Instructions

  • If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.
  • Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.
  • Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it’s combined.
  • Grease a 20cm (7.5″) cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until eaven. Cook in the oven for 10 mins, then set aside to cool.

Filling

  • In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.
  • One at a time, place crack the eggs into the filling mixture, mixing thoroughly in between each time you place an egg into the mixture.
  • You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you’ve poured it into the tin (and use a skewer to swirl it around). If you’re unsure on this technique, just mix it in with the other filling ingredients.
  • Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminum foil, and place on a tray covered in water (this is what’s called a water bath). Place in the oven for 1 hour 10 minutes, or until cooked all the way through. (no jiggles)
  • Turn the oven off, and prop the door of the oven open with a wooden spoon. This lets the hot air out very slowly, and prevents the cheesecake from collapsing.
  • Chill in the fridge overnight, and you’re ready to eat.

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