Eating Keto doesn't mean you can't indulge! This Keto Pumpkin Cheesecake is rich and decadent and you would never know it's ketogenic friendly!
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Refrigeration Time 6 hourshours
Total Time 7 hourshours40 minutesminutes
Servings 12slices
Calories 523.44kcal
Author The Low Carb Keto Kitchen
Equipment
10 inch Springform pan
Ingredients
Crust
1 ½cupsalmond flour
¼cupSwerve powdered sugar substitute
1teaspoonground cinnamon
6tablespoonsbuttermelted
Pumpkin Cheesecake Filling
32ounces cream cheese, softened to room temperature(4 8oz packages)
1cupsour cream
2cupsSwerve powdered sugar substitute
15ouncecan pumpkin puree
1teaspoonvanilla extract
1teaspoonground cinnamon
¼teaspoonground ginger
¼teaspoonground nutmeg
1/8teaspoonground cloves
3large eggs
Cinnamon Whipped Cream
1cupheavy whipping cream
¼cupSwerve powdered sugar substitute
½teaspoonground cinnamon
Instructions
In a medium mixing bowl, whisk together the almond flour, powdered Swerve, and ground cinnamon for the crust. Add the melted butter and stir until combined.
Press the crust mixture evenly into the bottom of a 10-inch springform pan that has been greased with non-stick cooking spray. Place in the refrigerator to set for 20 minutes.
Preheat oven to 300°F.
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sour cream.
Add the powdered sugar substitute, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix just until combined.
Add the eggs and beat into the cheesecake batter just until combined; do not over-mix.
Pour the cheesecake batter into the springform pan. Bake at 300F for 1 hour and 20 minutes until golden brown on top. Tip: place a cookie sheet under the cheesecake to catch any butter that might drip out of the pan from the crust.
Cool the cheesecake at room temperature until just warm, then cover with plastic wrap and refrigerate for at least 6 hours.
Before serving, beat the heavy whipping cream until thickened. Add the powdered sugar substitute and ground cinnamon, then beat until it reaches the consistency of whipped cream.
Slice and serve the cheesecake with the whipped cream.
Notes
The cheesecake needs to be refrigerated for 6 hours, but you can let it chill overnight if you want to.