Keto Pumpkin Cheesecake Recipe
1 & 1/2 Cup Pecan pieces
1/4 cup almond flour
1 Egg White
16 Ounces Cream Cheese (room temperature)
1 cup to 2 Cup Pumpkin Puree (I used the whole can, 15oz)
3 Eggs Room Temperature
1 Cup Lakanto Classic Monkfruit Sweetener (or like sweetener)
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
( I am going to double the filling next time to make it a thick cheesecake)
Set the bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.
Preheat your oven to 350*F.
In a small mixing bowl combine the cinnamon, nutmeg, and ginger.
Crush your pecan in a food processor.
In a medium mixing bowl add 1 Egg White and then whisk until completely foamy.
Add the Pecans to the Egg White and then mix thoroughly.
Mix with almond flour.
Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix.
Press the crust mixture into the bottom of your 9 inch spring form pan and spread around evenly and up the sides a little. Bake the crust for about 10 minutes in the oven at 350*F and then remove immediately and set on the counter.
In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.
Add in the pumpkin puree, 3 Large Eggs, 1 Cup Lakanto Classic Monkfruit sweetener, and the rest of the pumpkin spice mixture. Blend until evenly whipped.
Grease the sides of the spring form pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can.
Wrap foil around the bottom of the pan before putting it in the oven. Set the spring form pan with foil in the center of a sheet pan with a lip and fill the bottom of the pan with water. Place the cheesecake into the oven at 350*F on the middle rack and allow it to cook for approximately 45 minutes. Check periodically. The batter will be a little runnier at first than a normal cheesecake batter due to the added pumpkin, but it will firm up and stop jiggling. A little jiggle is good, but the center does need to not be runny.
Remove from the oven when you believe it is done, and set on the counter on a cooling rack to cool for about 30 minutes before placing it in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours, as it has probably let off most of its condensation at that point.
I top with homemade whipped cream. Just heavy whipping cream, a little cinnamon, 1 tsp to 1 Tbl of sugar substitute, and a splash of vanilla. Whip in a blender until a consistency you like. With this pumpkin cheesecake I don't make the whipped cream too sweet. Add the sugar substitute a little at a time, mix and taste before adding more.