If you're following a low-carb or ketogenic diet, you don't have to miss out on the delicious flavors of fall. This keto pumpkin cheesecake with pecan crust recipe is the perfect way to indulge in a sweet treat while staying true to your dietary goals. Combining the creamy richness of cheesecake with the warm spices of pumpkin pie and the nutty crunch of pecans, this dessert is sure to become a seasonal favorite.
Why This Recipe Works
One of the best things about this recipe is that it's incredibly easy to make, even if you're not an experienced baker. It's also versatile, allowing you to customize it to your liking with different toppings and variations. Plus, it's a great way to satisfy your sweet tooth without derailing your diet.
Ingredients You'll Need
Here's a breakdown of the ingredients you'll need for both the pecan crust and the pumpkin cheesecake filling:
For the Pecan Crust:
- Nuts (raw pecans, walnuts, or almonds): These form the base of the crust, providing a satisfying crunch and nutty flavor.
- Sugar substitute (Splenda or your preferred brand): This adds sweetness to the crust without the carbs.
- Cinnamon: This warm spice complements the nutty flavor of the pecans and adds a touch of fall flavor.
- Butter: Binds the crust together.
For the Pumpkin Cheesecake Filling:
- Cream cheese: This is the foundation of any good cheesecake, providing a creamy and tangy base.
- Pumpkin puree (not pumpkin pie filling): This adds the classic pumpkin flavor and a boost of nutrients. Be sure to use pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Swerve confectioner's sugar substitute: This sweetens the cheesecake without adding carbs.
- Heavy whipping cream: This adds richness and helps to create a smooth and creamy texture.
- Vanilla extract: This enhances the other flavors and adds a touch of warmth.
- Pumpkin pie spice: This blend of warm spices (cinnamon, ginger, nutmeg, and allspice) is essential for that classic pumpkin pie flavor.
- Cinnamon: Enhances the pumpkin pie spice.
- Eggs: Help bind the cheesecake together and create a smooth texture.
Making the Pecan Crust
The pecan crust is simple to make and adds a delightful nutty flavor to the cheesecake. Here's how to do it:
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 7x3 inch cheesecake pan.
- In a food processor, chop the nuts until they are very finely ground, almost like a thick flour texture.
- Add the sugar substitute and melted butter to the food processor and mix well.
- Press the nut mixture firmly into the bottom of the prepared pan. You can use your fingers or the back of a spoon to create an even layer.
- Set the crust aside while you prepare the filling.
Preparing the Pumpkin Cheesecake Filling
The pumpkin cheesecake filling is where the magic happens. It's creamy, flavorful, and perfectly spiced for fall. Here's how to make it:
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- In a stand mixer or food processor, beat the cream cheese until it is slightly smooth.
- Add the vanilla extract, pumpkin pie spice, pumpkin puree, and eggs to the cream cheese and mix well.
- Add the sugar substitute and mix again until everything is fully incorporated and smooth.
Assembling and Baking the Cheesecake
Once you have the crust and filling prepared, it's time to assemble and bake the cheesecake:
- Pour the cheesecake mixture over the pecan crust in the prepared pan.
- To prevent the cheesecake from cracking, use the Cheesecake Water Bath Baking method. Place foil over the bottom of the pan and partly up the side.
- Bake in the preheated oven for 55-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn the oven off, and leave the cheesecake in the oven for another 30 minutes.
- Remove the cheesecake from the oven and allow it to cool completely so that you can touch the pan with your hands.
- Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
No-Bake Keto Pumpkin Cheesecake Option
If you're looking for an even easier option, you can try a no-bake version of this keto pumpkin cheesecake. This recipe is perfect for when you don't want to turn on the oven or if you're short on time.
Ingredients for No-Bake Version:
- Raw pecans (or walnuts, almonds, or almond flour)
- Swerve brown sugar sweetener (or Lakanto golden sweetener)
- Cinnamon
- Cream cheese (full fat or low fat)
- Pumpkin puree (not pumpkin pie filling)
- Heavy whipping cream
- Vanilla extract
- Pumpkin pie spice
Instructions for No-Bake Version:
- Make the Nut Crumb Base: Add the nuts, sweetener, and cinnamon to a food processor and grind or pulse until the mixture starts to get moist and crumbly.
- Divide the Crust Mixture: Divide the nut crumb mixture evenly between individual serving containers (such as ramekins, small mason jars, or dessert dishes) and press the crumbs down to form a crust.
- Prepare the Filling: In a mixing bowl, add the cream cheese, pureed pumpkin, pumpkin pie spice, cinnamon, and sweetener. Use an electric hand mixer to beat until creamy and smooth.
- Add Heavy Cream: Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
- Spoon into Containers: Spoon the fluffy cheesecake mixture into each container, on top of the crust.
- Chill: Cover the containers with plastic wrap or store leftover cheesecake in an airtight container and refrigerate for at least 2-3 hours, or until the cheesecake is firm.
Serving and Storing Your Keto Pumpkin Cheesecake
Once your cheesecake is chilled and set, it's time to enjoy! Here are some serving suggestions:
- Top with whipped topping and a sprinkle of cinnamon or chopped pecans.
- Drizzle with sugar-free caramel sauce or chocolate sauce.
- Serve with a side of fresh berries for a pop of color and flavor.
To store your keto pumpkin cheesecake, keep it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months. If freezing, wrap the cheesecake tightly in plastic wrap and then in foil to prevent freezer burn.
Tips and Variations
- If you don't have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal.
- For a richer flavor, use full-fat cream cheese and heavy cream.
- Adjust the amount of sweetener to your liking. Taste the filling before baking and add more if needed.
- Experiment with different spices, such as ginger, nutmeg, or cloves.
- Add a layer of sugar-free chocolate ganache on top of the cheesecake for an extra decadent treat.
- For a festive touch, decorate the cheesecake with sugar-free whipped cream and candied pecans.
- Add chopped walnuts in place of pecans as well.
The Nutritional Information
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. Remember to track your macros to manage your carbohydrate intake effectively. There are 7 grams net carbs in each slice.
Read also: Keto Calorie Counting: A Detailed Guide
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