If you are eating low carb or keto you can still enjoy sweet treats! This Keto Pumpkin Cheesecake Recipe With Pecan Crust will make you think you are cheating on your diet.
Keto Pumpkin Cheesecake Recipe With Pecan Crust
One of the worst things I hate about following a diet is having to give up things I love. But with recipes like this Keto Pumpkin Cheesecake, you don’t have to do that even if you are following a low carb diet.
I made the crust with pecans, but if you do not like those, you could swap it for something else like almonds.
To bake this I used the Cheesecake Water Bath Baking method. You could just bake in the oven without doing this however, I find this method works best to not have those hard crusty edges.
How To Make This Keto Cheesecake:
Start by preheating the oven to 325 degrees.
Grease your cheesecake pan well. I used a push pan to make this cheesecake.
Next, in a food processor chop the nuts really fine. It should almost look like a thick flour texture. Then add in the melted butter and Splenda and give it a good mix.
Then pack the nut mixture into the bottom of the pan. I just do the bottom and don’t worry about doing the sides. After you have it packed well and pretty evenly, set it aside.
In a stand mixer or food processor beat the cream cheese until slightly smooth. Then add in the vanilla, pumpkin pie spice, pumpkin puree, and eggs and give it a mix.
The last thing you need to add in is the Splenda and mix again.
Pour the cheesecake mixture over the crust. The follow the steps to do Cheesecake Water Bath Baking. When you have the pan and water ready, pop it in the center of the oven and bake for an hour and ten minutes.
Then turn off the oven and leave the door closed and allow the cheesecake to sit in the oven for another 20 minutes.
Remove from the oven and allow it to cool so that you can touch the pan with your hands. When it has cooled that much you can remove the outer ring of the pan.
Top with some whipped topping and serve. If eating Keto, I like making my own whipped cream from heavy whipping cream and just a touch of Splenda.
If you are looking for other low carb recipes, here are a few to try.
Keto Pumpkin Cheesecake Recipe With Pecan Crust
Ingredients
Crust:
- 1 1/4 Cups Pecans works out to be about 6 oz
- 2 Tbsp Butter melted
- 1 Tbsp Splenda
Cheesecake:
- 16 oz Cream Cheese room temp
- 1 Tbsp Vanilla
- 1 1/2 Tsp Pumpkin Pie Spice
- 3/4 Cup Pumpkin Puree
- 2 Eggs large
- 2 Cups Splenda
Instructions
- Preheat oven to 325
- Grease 7x3 inch cheesecake pan
- In a food processor chop the nuts really fine. Add in butter and 1 tbsp Splenda and mix well.
- Pack the nut mixture into the bottom of the pan. Set aside
- In a stand mixer or food processor beat the cream cheese until slightly smooth.
- Add in the vanilla, pumpkin pie spice, pumpkin puree, and eggs and give it a mix.
- Add in is the Splenda and mix again.
- Pour the cheesecake mixture over the crust.
- Place foil over the bottom of the pan and partly up the side. Place it inside another pan and add water so that it is about halfway up the foil.
- Place in oven and bake for an hour and 10 minutes.
- Turn off the oven and leave the door closed and allow to sit in the oven for another 20 minutes.
- Remove from the oven and allow it to cool to the touch before removing from the pan.
- Top with whipped cream and serve.
Notes
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