This creamy & delicious Keto Pumpkin Cheesecake is the absolute best recipe. With only 5g net carbs, the entire family can enjoy this guilt-free fall dessert.
Preheat the oven to 350F. Prepare an 8’’ baking tray with parchment paper.
Mix the ingredients for the crust until a crumbly consistency. Place it into the prepared baking tray, press it down with your fingers evenly. Bake it for 8-10 minutes or until lightly golden. Set aside.
Pumpkin Cheesecake Filling
Use an electric mixer to combine the cream cheese and the granulated monk fruit, mix until smooth. Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine
Light beat the eggs and gently combine using a spatula. Don’t over-whisk, or you’ll be adding undesired air to the batter.
Pour the batter on top of the crust, shake the cheesecake onto the counter to release any bubble it could have inside
Bake & Chill
Bake for 30-35 minutes or until it is almost set in the middle. A slightly jiggly cheesecake will make a softer and airy texture at the end. The cheesecake will be set entirely once chilled. Turn off the oven and leave it there with the door closed for 10 minutes. Then open the door a few inches and leave it there until the oven is at room temperature. Leave the cheesecake to cool before refrigerating it
Place the cheesecake in the fridge for at least an hour to chill.
Notes
To serve, chop off the sides of the cheesecake for better-looking slices, divide it into 9 pieces or bars and garnish with some fresh whole fat whipped cream or coconut whipped cream on top.Tips
Make sure all ingredients are at room temperature.
Do not cook your cheesecake all the way through. Stop baking so the center is still jiggly.
let cool completely before placing in the refrigerator.