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Keto Pumpkin Cheesecake with Almond Pecan Crust
Keto Pumpkin Cheesecake with Almond Pecan Crust
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
345 minutes
Indulge in a tasty keto pumpkin cheesecake with a nutty crust, perfect for Thanksgiving or any time.
Ingredients:
  • 1 cup almonds
  • 1 cup pecans
  • 2 (1 gram) packets granular sucralose sweetener (such as Splenda®)
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages low-fat cream cheese, at room temperature
  • 0.66666668653488 cup granular sucralose sweetener (such as Splenda®)
  • 1 (15 ounce) can pumpkin puree
  • 0.5 teaspoon ground ginger
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • In a food processor, pulse almonds and pecans until finely ground, making sure not to turn them into a paste. Add sweetener and butter, then pulse again until well mixed. Press the mixture firmly into the base of a 9-inch springform pan.
  • Bake in the oven until the crust turns golden brown, for approximately 10 minutes. Allow it to cool for 10 minutes before serving.
  • In a food processor or with an electric mixer, combine cream cheese and 2/3 cup sweetener until smooth, for about 2 to 3 minutes. Then, mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, for about 2 more minutes. Add eggs one at a time, mixing well after each addition. Finally, pour the filling into the prepared crust.
  • Bake in the oven until the center is slightly set and the filling jiggles but doesn't run, which should take around 45 to 50 minutes. Allow it to cool completely for about 30 minutes. Run a knife along the edge of the cheesecake, cover it, and refrigerate for at least 4 hours before serving.

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