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Keto Pumpkin Cheesecake with a Walnut Crust Recipe

Desserts
Gluten Free
Vegetarian
★★★★★
5/5
(1484 reviews)
By Zylo Nutritionist Team
Keto Pumpkin Cheesecake with a Walnut Crust
Zylo Recipes

Description

Embrace the essence of autumn with a spiced pumpkin cheesecake, a comforting dessert that captures the season's warm and inviting flavors. This cheesecake features a nutty crust that provides a delightful textural contrast to the rich and creamy pumpkin-infused filling. The beauty of this dessert lies in its harmonious blend of spices and the smooth, velvety texture that melts in your mouth.

Each bite is a symphony of flavors, with the earthy notes of pumpkin perfectly balanced by the warmth of cinnamon, nutmeg, and ginger. Creating this cheesecake requires attention to detail, but the result is well worth the effort. The secret to a flawless texture is ensuring that the cream cheese, sour cream, and eggs are at room temperature, allowing them to blend seamlessly into a smooth batter.

Gently folding in the eggs, rather than vigorously whisking, prevents the formation of air pockets, which can lead to cracks during baking. To further ensure a creamy, crack-free cheesecake, a water bath is essential. The gentle steam created by the evaporating water surrounds the cheesecake, providing a moist and consistent baking environment.

Maintaining a stable oven temperature is also crucial. Resist the temptation to open the oven door during baking, as sudden temperature fluctuations can cause the cheesecake to crack. Patience is key, as the cheesecake needs time to set properly.

For those who prefer a quicker alternative, the crust can be adapted for a no-bake version. Simply combine crushed cookies with melted butter, press the mixture into a springform pan, and proceed with the filling as directed. Once baked, the cheesecake should be allowed to cool gradually before being chilled in the refrigerator.

This slow cooling process helps to prevent cracking and ensures that the cheesecake sets properly. When stored properly, covered in the refrigerator, this decadent dessert can be enjoyed for several days, allowing you to savor the flavors of fall one slice at a time. Each slice offers a taste of warmth and indulgence, making it the perfect treat for gatherings or a cozy night in.

Preparation Time

Prep Time
30 min
Cook Time
1 h 20 min
Total Time
1 h 50 min

Nutrition Information

Per 1 slice serving
C
Calories
480 Kcal
C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g
P
Protein
9 g
C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g
Cholestrol 150 mg
Sodium 250 mg
Potassium 200 mg
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Ingredients

    1.
    Almond flour
    Almond flour
    0.75 cup
    2.
    Walnuts
    Walnuts
    1.13 cup, chopped
    3.
    Cinnamon
    Cinnamon
    1.5 tsp
    4.
    Salt
    Salt
    0.5 tsp
    5.
    Butter
    Butter
    2 tbsp
    6.
    Powdered Erythritol (Icing Sugar)
    Powdered Erythritol (Icing Sugar)
    2 tbsp
    7.
    Cream cheese
    Cream cheese
    2 cup
    8.
    Sour cream
    Sour cream
    0.5 cup
    9.
    Erythritol Granulated
    Erythritol Granulated
    1 cup
    10.
    Ginger, ground
    Ginger, ground
    0.5 tsp
    11.
    Nutmeg Ground
    Nutmeg Ground
    0.25 tsp
    12.
    Vanilla extract
    Vanilla extract
    2 tsp
    13.
    Pumpkin Puree
    Pumpkin Puree
    1 cup
    14.
    Raw egg
    Raw egg
    3 large
    15.
    Whipped cream
    Whipped cream
    3 tbsp

Instructions

    1.
    Preheat your oven to 350 F/ 180 C and line a 9-inch springform pan with baking paper. To a food processor, add the almond flour, 1 cup chopped walnuts, powdered sweetener, ½ tsp cinnamon, and salt. Pulse until fine.
    2.
    Melt the butter and add it to the food processor. Pulse again until the mixture starts sticking together. Transfer the crumb to the prepared springform pan.
    3.
    Firmly press down on the crust to cover the bottom. Poke some holes with a fork. Transfer the crust to the oven.
    4.
    Bake the crust for 8-10 minutes. Take it out of the oven and let it cool completely. Get started on the cheesecake filling.
    5.
    Add the cream cheese, sour cream, granulated sweetener, 1 tsp cinnamon, ginger, and nutmeg to a large bowl. Beat using a hand mixer until all the ingredients are incorporated. Add the vanilla extract and pumpkin puree.
    6.
    Beat again until combined. Add the eggs, and fold them in using a spatula. Don't whisk because you don't want to create air pockets.
    7.
    Place the springform pan over a large piece of aluminum foil. Wrap the foil around the bottom of the pan, extending it a couple of inches upward. Pour the pumpkin cheesecake mixture on top of the crust.
    8.
    Transfer the springform pan to a large baking sheet with high rims or a large casserole dish. Pour 1 1/2 cups of hot water into the baking sheet/casserole. Make sure that the foil covers the pan higher than the water level.
    9.
    Bake the cheesecake for 70 minutes without opening the door. Then, turn the oven off and crack open the oven door for 20 minutes. Transfer the springform pan to your countertop, and let it cool to room temperature.
    10.
    Place the cheesecake in the refrigerator for 2-4 hours to chill. When you're ready to serve it, release the pan, and take out the cheesecake. Cut it into 12 slices and garnish each one with whipped cream and the remaining chopped walnuts.