KETO PUMPKIN CHEESECAKE - R3C1P3S

You might usually take a pumpkin pie for Thanksgiving dessert, but what if you took a pumpkin cheesecake this year? This recipe is probably one of the best tasting cheesecakes I’ve ever created, and I’m not saying that lightly.

The secret to this recipe lies somewhere between the pumpkin spiced base, that is made from walnuts to the pumpkin spice infused pumpkin that fills the center. Its got a slightly sweet, creamy texture that the whole family will love. Trust me on this one, they won’t even know its keto.

This recipe has been tested out on workplaces, family dinners, and numerous occasions. It’s seriously foolproof, as long as you follow the recipe.

KETO PUMPKIN CHEESECAKE RECIPE
You might usually take a pumpkin pie for Thanksgiving dessert, but what if you took a pumpkin cheesecake this year? This recipe is probably one of the best tasting cheesecakes I've ever created, and I'm not saying that lightly.

INGREDIENTS
Base

• 420 g Walnuts Ground In Food Processor (15 oz - 1 1/2 Cups)


• 50 g Butter Melted (1.5 oz)


• 2 Tbsp Erythritol (SoNourished) Granular (30g - 1 oz)


• 1/2 tsp Mixed spice (Pumpkin Spice)


• 1/4 tsp Ginger Omit if using pumpkin spice


• 1 Medium Egg White

Filling

• 500 g Cream Cheese Room Temperature (17.5 oz - 2 Blocks)


• 90 g Erythritol (SoNourished) Granular (3 oz / 1/2 Cup)


• 170 g heavy whipping cream Double Cream in Australia (6 oz)


• 90 g Steamed Pumpkin (3 oz - 1/2 Cup) (Or Pumpkin Puree)


• 3 Medium Eggs Room Temperature


• 1 tsp Vanilla Extract


• 1/2 tsp Mixed spice (Pumpkin Spice)


• 1/4 tsp Ginger Omit if using pumpkin spice

INSTRUCTIONS
Base

1. If you are steaming your pumpkin, place around 1/4 of a medium pumpkin in the steamer, steam for around 15-20 mins until soft. Mash with a potato masher and mix the mixed spice and ginger into the mixture.


2. Preheat oven to 160C (320F). Using a food processor, blend the walnuts until it forms a crumble texture. Should only take 30 seconds.


3. Place the crushed walnuts into a bowl, and mix the melted butter, erythritol, egg white, mixed spice and ginger (or pumpkin spice) together until it's combined.


4. Grease a 20cm (7.5") cake tin and spread the walnut base into the cake tin. Press into the bottom and sides until eaven. Cook in the oven for 10 mins, then set aside to cool.

Filling

1. In a large mixing bowl, add the cream cheese, cream, erythritol and vanilla extract. Beat together using an electric mixer to ensure the cream cheese combines with the cream.


2. One at a time, place crack the eggs into the filling mixture, mixing thouroughly in between each time you place an egg into the mixture.


3. You can either mix in the pumpkin with the filling in the mixing bowl, or place it in the filling once you've poured it into the tin (and use a skewer to swirl it around). If you're unsure on this technique, just mix it in with the other filling ingredients.


4. Pour into your cake tin with the pre-bake crust. Cover the bottom of the tin with aluminium foil, and place on a tray covered in water (this is what's called a water bath). Place in the oven for 60 mins, or until cooked all the way through.


5. Once the 60 minutes is up, turn the oven off, and gently open the door slightly. This lets the hot air out very slowly, and prevents the cheesecake from flopping.


6. Chill in the fridge for 60 minutes, and you're ready to eat.

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