Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe

Recipesfull introduces to you: Cheesecake Recipes. (Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe). This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!

Brief

Prep 10 mins

Cook: 55 mins

Additional: 4hrs40 mins

Total: 5hrs45 mins

Servings: 16

Yield: 16 servings

Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe

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

⅔ cup granular sucralose sweetener (such as Splenda®)

1 (15 ounce) can pumpkin puree

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon salt

3 eggs

New York Cheesecake II

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Pulse almonds and pecans together in a food processor until ground but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.

Step 3

Bake in the preheated oven until crust is golden brown about 10 minutes. Let cool 10 minutes.

Step 4

Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth 2 to 3 minutes. Mix in pumpkin vanilla extract cinnamon ginger cloves and salt until smooth about 2 minutes more. Add in eggs one at a time mixing thoroughly after each addition. Pour batter into the prepared crust.

Step 5

Bake in the preheated oven until just set in the center or when the filling jiggles but does not run 45 to 50 minutes. Let cool completely about 30 minutes. Run a knife around the edge of the cheesecake cover and refrigerate at least 4 hours until ready to serve.

Nutritional Information

Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe

Servings Per Recipe:16

Calories: 244.6

% Daily Value *

Protein: 8.6g 17%

Carbohydrates: 8.5g 3%

Dietary Fiber: 2.6g 11%

Sugars: 1.8g

Fat: 20.5g 32%

Saturated Fat: 7.2g 36%

Cholesterol: 64.5mg 22%

Vitamin A Iu: 4550.8IU 91%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 5%

Vitamin C: 1.2mg 2%

Folate: 19.6mcg 5%

Calcium: 89.2mg 9%

Iron: 1.8mg 10%

Magnesium: 44.4mg 16%

Potassium: 236.4mg 7%

Sodium: 255.3mg 10%

Thiamin: 0.1mg 8%

Calories From Fat: 184.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You may also like