Name: Keto Pumpkin Cheesecake with Almond Pecan Crust
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Almonds - 1 cup; Pecans - 1 cup; Granular sucralose sweetener (such as Splenda®) - 2 (1 gram) packets; Butter, melted - 3 tablespoons; Low-fat cream cheese, at room temperature - 3 (8 ounce) packages; Granular sucralose sweetener (such as Splenda®) - ⅔ cup; Pumpkin Puree - 1 (15 ounce) can; Vanilla extract - 1 teaspoon; Ground cinnamon - 1 teaspoon; Ground ginger - ½ teaspoon; Ground cloves - ¼ teaspoon; Salt - ¼ teaspoon; Eggs - 3

Keto Pumpkin Cheesecake with Almond Pecan Crust

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Keto Pumpkin Cheesecake with Almond Pecan Crust

1. Almonds - 1 cup

2. Pecans - 1 cup

3. Granular sucralose sweetener (such as Splenda®) - 2 (1 gram) packets

4. Butter, melted - 3 tablespoons

5. Low-fat cream cheese, at room temperature - 3 (8 ounce) packages

6. Granular sucralose sweetener (such as Splenda®) - ⅔ cup

7. Pumpkin Puree - 1 (15 ounce) can

8. Vanilla extract - 1 teaspoon

9. Ground cinnamon - 1 teaspoon

10. Ground ginger - ½ teaspoon

11. Ground cloves - ¼ teaspoon

12. Salt - ¼ teaspoon

13. Eggs - 3

How to cook deliciously - Keto Pumpkin Cheesecake with Almond Pecan Crust

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.

4. Stage

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.

5. Stage

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.