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Keto Pumpkin Cheesecake By Diksha Bhandari

Winner - Your Recipe Contest

Diksha Bhandari
our easy pumpkin cheesecake becomes Keto friendly.

Serves16 Servings

Cooking Time420 Mins

Meal TypeMAIN COURSE

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INGREDIENTS

  • 1/2 c. almond flour
  • 1/4 c. coconut flour
  • 2 tbsp. granulated Swerve
  • 7 tbsp. butter, melted
  • 4 (8-oz.) blocks cream cheese, softened
  • 1/2 c. brown sugar Swerve
  • 1 tsp. pure vanilla extract
  • 1 c. pumpkin purée
  • 1/2 tsp. ground ginger
  • 1/4 tsp. kosher salt

PREPARATION

  1. 1

    Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.

  2. 2

    Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.

  3. 3

    Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

  4. 4

    Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

  5. 5

    Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

  6. 6

    Serve with a dollop of whipped cream and toasted pecans.