Cheesecakes have always been a dessert favorite because they are easy to make sugar-free while still tasting like the regular version. The Keto Pumpkin Swirl Cheesecake is a delightful twist on a classic dessert, perfect for the fall season when pumpkins are abundant. This recipe combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin spice, all while keeping it low-carb and keto-friendly.
Why This Recipe Works
This keto pumpkin cheesecake is low carb heaven! This recipe uses erythritol as a sugar replacement. By using sugar substitutes and alternative flours, this cheesecake offers a guilt-free indulgence without sacrificing taste or texture. It’s an ideal dessert for those following a ketogenic diet or simply looking to reduce their sugar intake.
Ingredients
Crust
- Pecan meal
- Almond flour
- THM Gentle Sweet (or other keto-friendly sweetener)
- Butter
Alternative Crust
- Almond flour
- Coconut flour
- Sweetener
- Salt
- Butter
- Egg
Filling
- Cream cheese (full-fat, room temperature)
- Sweet mix (or other keto-friendly sweetener)
- Vanilla extract
- Coconut flour
- Salt
- Eggs
- Pumpkin puree (unsweetened)
- Pumpkin spice
- Stevia drops (optional)
- Heavy cream
- Sugar Free powdered sugar.
- Cinnamon
- Nutmeg
Whipped Cream Topping
- Heavy cream
- Xanthan gum
- THM Gentle Sweet (or other keto-friendly sweetener)
- Cinnamon
Instructions
Preparing the Crust
- Preheat oven to 325 degrees F (160 degrees C). Grease the sides and bottom of a 9-inch springform pan.
- Combine pecan meal, almond flour, THM Gentle Sweet, and butter in a bowl. Mix well until the mixture resembles wet sand.
- Press the mixture firmly onto the bottom and up the sides of the prepared springform pan.
- Bake for 12 minutes, or until the crust is lightly golden. Remove from oven and let cool.Alternative crust instructionsHeat oven to 350 degrees F.CRUST (NOTE, this makes a THICK crust. I personally only make 1/2 now): In a medium sized bowl combine the almond flour, coconut flour, sweetener and salt. Add the butter and combine well. Add the egg and stir to combine until smooth. Press onto bottom of a greased 9-inch springform pan.
Making the Filling
- In a mixer bowl, beat cream cheese until creamy and smooth. Ensure the cream cheese is at room temperature for best results.
- Add sweet mix, vanilla extract, coconut flour, and salt to the cream cheese. Mix until well combined.
- Add eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
- Remove 1 1/2 cups of the cream cheese mixture to a separate bowl.
- To the smaller bowl, add pumpkin puree, pumpkin spice, and Stevia drops (if using). Mix until well combined.
Assembling and Baking the Cheesecake
- Spoon a layer of plain batter into the prepared crust.
- Add half of the pumpkin batter on top of the plain batter.
- Repeat with remaining batter, ending with pumpkin batter on top.
- Use a knife to swirl the two batters together, creating a marbled effect.
- Place a baking dish of boiling water on the bottom oven rack. This creates a water bath that helps the cheesecake bake evenly and prevents cracking.
- Place the springform pan on a rack directly above the boiling water.
- Bake at 325 degrees F (160 degrees C) for 45-50 minutes. The cheesecake is done when the outer edges are set and the center is just slightly jiggly.
- Turn off the oven and prop the oven door open slightly. Allow the cheesecake to cool in the oven for 10 minutes.
- Remove the cheesecake from the oven and cool on a wire rack to room temperature.
- Chill the cheesecake in the refrigerator overnight for best flavor and texture.
Preparing the Whipped Cream Topping
- In a mixing bowl, whip heavy cream, xanthan gum, and THM Gentle Sweet together until stiff peaks form.
- Spread the whipped cream over the top of the chilled cheesecake or pipe it in decorative swirls.
- Sprinkle with cinnamon for added flavor and visual appeal.
No Bake Version
- Prepare your graham cracker crust and refrigerate it while you prepare the filling.
- In a medium bowl, beat heavy cream to stiff peaks.
- In a separate bowl beat cream cheese until light and fluffy.
- Add pumpkin puree and beat until no lumps remain.
- Add powdered sugar and beat again until no lumps remain.
- Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated.
- Add whipped cream and fold in until just combined.
- Transfer into the prepared pie crust.
- Refrigerate overnight to firm up.
Tips for Success
- Use Full-Fat Cream Cheese: Traditional, full-fat cream cheese provides the best texture and flavor for this cheesecake. Low-fat or neufchâtel cheese may have a tart flavor that doesn't complement the other ingredients as well.
- Ensure Ingredients are at Room Temperature: Letting the cream cheese and eggs reach room temperature before mixing ensures a smooth and creamy batter.
- Don’t Overmix the Batter: Overmixing can incorporate too much air into the batter, which can cause the cheesecake to crack during baking. Mix until just combined.
- Use a Water Bath: Baking the cheesecake in a water bath helps it bake evenly and prevents the top from cracking. Make sure to wrap the springform pan tightly in aluminum foil to prevent water from seeping in.
- Cool Slowly: Allowing the cheesecake to cool gradually in the oven and then at room temperature helps prevent cracking and ensures a smooth texture.
- Chill Overnight: Chilling the cheesecake overnight allows the flavors to meld together and the texture to firm up, resulting in a more delicious and satisfying dessert.
- Easy swirl: Pour the pumpkin mixture into the pan and drop the one cup of reserved cheesecake batter in five large dollops on top. Lightly drag a thin knife through the cheesecake to create swirls.
- Don’t over bake the cheesecake. When you test it, gently move the pan and give it the ‘jiggle test’. The outer edges should be very lightly browned and should not jiggle. The center will still have some movement but will firm up as it cools. If the cheesecake needs a bit more time, check again after 10 minutes or so.
- How do you stiffen a no bake cheesecake? If you use the specified ingredients and allow the cheesecake to be refrigerated for at least 6 hours (or overnight) the cheesecake will be firm enough to slice very easily. If yours happens to not be firm enough, you can freeze it for an extra hour before slicing and serving.
Variations and Substitutions
- Sweeteners: Feel free to experiment with different keto-friendly sweeteners such as erythritol, xylitol, or monk fruit. Adjust the amount to suit your taste preferences.
- Spices: Customize the pumpkin spice blend to your liking. You can add more or less cinnamon, nutmeg, ginger, or cloves.
- Crust: If you don't have pecan meal, you can use almond flour or a combination of almond flour and coconut flour for the crust.
- Nuts: Add chopped pecans or walnuts to the crust or sprinkle them on top of the cheesecake for added texture and flavor.
- Chocolate: For a chocolatey twist, add unsweetened cocoa powder to the pumpkin batter or drizzle melted dark chocolate over the finished cheesecake.
- Extracts: Experiment with different extracts such as maple, rum, or almond extract to enhance the flavor of the cheesecake.
Serving and Storage
- Serving: Slice the chilled cheesecake and serve it as is, or with a dollop of whipped cream and a sprinkle of cinnamon.
- Storage: Store leftover cheesecake loosely covered in the refrigerator for up to 5 days.
- Freezing: You can freeze the pumpkin cheesecake either as an entire cheesecake or as single slices. It should be completely covered, so use a large, freezer friendly container.
Health Benefits
This Keto Pumpkin Swirl Cheesecake not only tastes delicious but also offers several health benefits:
- Low Carb: Suitable for those following a ketogenic or low-carb diet.
- Sugar-Free: Made with keto-friendly sweeteners, reducing sugar intake.
- Gluten-Free: Uses almond flour and coconut flour, making it suitable for those with gluten sensitivities.
- Nutrient-Rich: Pumpkin is a good source of vitamins, minerals, and antioxidants.
Read also: Easy Low-Carb Cheese Crackers
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Read also: Magnesium Supplements for Keto
tags: #keto #pumpkin #swirl #cheesecake #recipe