This keto pumpkin cheesecake has a nutty almond-pecan crust. It's a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie that I 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!
Ingredients
- 1 cup almonds
- 1 cup pecans
- 2 packetss granular sucralose sweetener , 1 gram
- 3 tablespoons butter , melted
Instructions
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1
Preheat the oven to 350 degrees F (175 degrees C).
-
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.
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3
Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
-
4
Blend cream cheese and 2/3 cup sweetener in a 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 eggs one at a time, mixing thoroughly after each addition. Pour filling into prepared crust.
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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 for at least 4 hours.
Nutrition Facts
Per serving
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