Keto Pumpkin Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
48 g granular erythritol
02 -
115 g unsalted butter, melted
03 -
180 g almond flour
→ Filling
04 -
0.5 teaspoon ground nutmeg
05 -
2 teaspoons ground cinnamon
06 -
72 g granular erythritol
07 -
3 large eggs
08 -
120 g pumpkin puree
09 -
450 g cream cheese, softened
# Instructions:
01 -
Once it hits room temp, park it in your fridge for at least 4 hours. You’ll want to slice and share after that.
02 -
Turn off your oven and just let the cheesecake hang out in there for another hour so it cools down slowly.
03 -
Pop it in the oven at 175°C and bake between 45 and 50 minutes. The middle should jiggle a bit but the edges should feel firm.
04 -
Pour the cheesy filling on top of your crust, then gently wiggle or tap the pan to get rid of bubbles.
05 -
In a big bowl, whip cream cheese with the leftover erythritol until it’s nice and creamy. Mix in pumpkin puree, then crack in the eggs one at a time, mixing well each go. Sprinkle on cinnamon and nutmeg and stir everything together.
06 -
Bake that crust about 10 minutes, till it just starts to turn golden. Let it chill fully before moving on.
07 -
Get your oven hot at 175°C. In a bowl, mix up almond flour, the melted butter, and half your erythritol till it’s all mixed. Press this blend into a greased springform pan and make sure it’s packed tight.
# Notes:
01 -
Bring stuff to room temp so your filling turns out totally smooth and not lumpy.
02 -
A springform pan makes it super easy to take this out without wrecking it.