Orange Keto Cheesecake With Nut Crust

I have a tasty treat for anyone eating Keto or just trying to watch carbs. Even if you are not following either of those diets you will still enjoy this orange Keto cheesecake with a nut crust.

Orange Keto Cheesecake With Nut Crust

This orange keto cheesecake with a nut crust is made in the oven. While I am sure it could also be made in the Instant Pot, it was a cold day when I was making this recipe so I decided to do it as an oven-baked.

I used Splenda as my sweetener for this cheesecake. I have been hearing great things about a little lower carb sweetener option called Swerve. I have not used it yet but it also measures cup for cup like sugar so it should be fine to try it if you wanted.

This cheesecake recipe is made in a 7×3 inch push pan. It could also be made in the same size springform pan, I just use the push pan as it is my cheesecake pan of choice.

When I baked this one I used the water bath baking method. I just find it a better way to bake cheesecakes as you do not end up with that hard crusty edge.

Looking for more Keto cheesecake treats? Here are a few of our favorites.

• Keto Lemon Cheesecake Fluff
• Keto Cherry Cheesecake Fluff
• Easy Keto Strawberry Cheesecake Fluff
• Keto Orange Cheesecake Mousse
• Keto Pumpkin Cheesecake Recipe With Pecan Crust

How To Make This Orange Keto Cheesecake:

First, you want to preheat the oven to 325.

Then generally grease the cheesecake pan with butter. Be sure to get the bottom as well as the sides. When you do the sides, make sure you grease all the way to the top as the cheesecake will rise.

Next, in a food processor chop the nuts until they are tiny crumbs. It should almost look like flour. Then add in the melted butter and Splenda and mix until fully combined.

Press the nut and butter mixture into the bottom of the pan. Make sure you pack it well. Set aside while you mix the cheesecake batter.

In a food processor (or stand mixer) beat cream cheese until creamy. Then add in vanilla, orange juice, zest, orange extract, and mix. 

Next, add in the eggs and mix again. After those are mixed in you can add the Splenda and mix until combined.

Pour cheesecake mixture over crust. Wrap bottom and sides of pan in foil and set inside another dish. Then fill about halfway up on the foil with water.  If you need full details on how to do this check my post on water bath baking.

Place in the middle rack on the heated oven and make for 1 hour and 10 minutes. Then leaving the oven door closed, turn the oven off and leave it for another 20 minutes.

Remove from oven and allow to cool on the counter before removing it from the pan and placing it in the fridge.