Low-Carb Pumpkin Cheesecake
Get ready to fall in love with our irresistible Low-Carb Pumpkin Cheesecake featuring a delectable almond flour crust. This dessert masterpiece strikes the perfect balance between rich and indulgent and health-conscious. Creamy and velvety pumpkin cheesecake, infused with warming spices, rests atop a luscious almond flour crust, creating a harmonious blend of flavors and textures. Whether you're embracing a low-carb lifestyle or simply craving a guilt-free slice of autumn, this cheesecake is here to delight your taste buds and elevate your dessert experience.
For the Almond Flour Crust:
1 1/2 cups almond flour
1/4 cup melted coconut oil or melted butter (for a non-vegan version)
1/4 cup granulated erythritol or sweetener of your choice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
For the Pumpkin Cheesecake Filling:
16 ounces (2 blocks) cream cheese, softened (use dairy-free cream cheese for a vegan version)
1 cup pumpkin puree (canned or homemade)
2/3 cup granulated erythritol or sweetener of your choice
2 large eggs (for a vegan version, you can use egg replacers like flax eggs or aquafaba)
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
2. Make the Almond Flour Crust:
In a mixing bowl, combine almond flour, melted coconut oil or butter, sweetener, ground cinnamon, and salt.
Press the mixture into the bottom of a 9-inch (23 cm) springform pan, forming an even crust.
Place the pan in the refrigerator while you prepare the filling.
3. Prepare the Pumpkin Cheesecake Filling:
In a separate mixing bowl, beat the softened cream cheese until smooth.
Add in the pumpkin puree, sweetener, eggs (or egg replacer), vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix until well combined.
4. Assemble and Bake:
Pour the pumpkin cheesecake filling over the chilled almond flour crust in the springform pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan on a baking sheet (to catch any potential drips) and bake in the preheated oven for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
5. Cool and Refrigerate:
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about an hour.
Remove the cheesecake from the oven, then refrigerate it for at least 4 hours or overnight to allow it to fully set.
Once set, remove the cheesecake from the springform pan, slice, and serve.
Optionally, garnish with a dollop of whipped cream or a sprinkle of ground cinnamon.
Enjoy your decadent Low-Carb Pumpkin Cheesecake with an Almond Flour Crust, a delightful dessert that's perfect for those looking to enjoy a keto-friendly treat with all the flavors of fall!