Keto Pumpkin Cheesecake Low Carb Recipes

LOW CARB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 300 degrees. Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside. In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside. In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar. Add eggs whisking in one at a time. Mix in the remaining prepared dry ingredients, and then fold in the vanilla. Pour batter into prepared springform pan. Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about 1/2 inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate. Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.

LOW CARB PUMPKIN CHEESECAKE RECIPE

Steps:

• Combine all ingredients except coconut oil in a food processor with 'S' blade and process until the nuts are ground pretty fine.
• Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
• Press cashew mixture into a bottom of 9 inch pie plate.
• Set aside in the fridge.
• Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth. Gently mix in the whipped cream.
• Spread the pumpkin/cream cheese mixture into the pie plate and let set in the fridge for a few hours.
• Optional: Garnish with whipped cream

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.