Keto Pumpkin Cheesecake Recipe
The time for fall baking has arrived, and there’s no better way to welcome the new season than with homemade Keto Pumpkin Cheesecake made with NuTrail Pecan Nut Granola crust.
This recipe is low-carb and refined sugar-free, naturally gluten-free, and full of warming fall flavors.
How to Make Keto Pumpkin Cheesecake
This cake certainly looks impressive, with a fluffy and custard-like texture and a hearty, nutty crust.
But it will be your secret how easy it is to pull together. With a few pantry staple ingredients and a bit of time, you’ll have this easy cheesecake on the table with no sweat.
Plus, your house will be full of autumnal smells that will make everyone stop missing summer weather.
The easiest part about this keto cheesecake recipe is the crust. All you need is NuTrail Cinnamon Pecan Nut Granola, a bit of butter, and a pinch of salt.
The cinnamon pecan granola has just the right amount of sweetness to not overwhelm the dessert.
In addition, it has all of the warming fall flavors you need right in the bag. So there’s no need to add extra spices or sweeteners to your cheesecake crust.
For the creamy pumpkin filling, make a classic cheesecake custard with these easy-to-find, keto-friendly ingredients:
- Cream cheese. Make sure it’s full-fat for the best flavor, and let the cream cheese warm to room temperature before you start cooking. To quickly soften cream cheese, place it in the sink, cover with an inverted bowl, and run hot water over the bowl for several minutes.
- Low-carb powdered sweetener. Use monk fruit or another carb-free granulated sweetener. Liquid sweeteners might result in a filling that’s too runny.
- Pumpkin purée. Choose 100% pure pumpkin for this recipe, rather than canned pumpkin pie filling, which contains added sweeteners that you won’t need.
- Vanilla, which adds a nice warming note to compliment the pumpkin flavors
- Eggs, which are the key to making a fluffy and uniform custard filling. These should also be at room temperature before you add them to the batter. You can warm eggs quickly by submerging them in a bowl of warm water for a few minutes.
There are a few important baking techniques to keep in mind before you get started on this recipe.
First, you’ll bake the cinnamon pecan nut granola crust for 10 minutes on its own. This solidifies the crust and ensures it will hold up your soft cheesecake filling. Be sure the crust is fully cooled before you pour in the batter.
Using a Hot Water Bath
Secondly, you’ll bake the cheesecake in a bain-marie, which is a fancy term for a hot water bath. All you need to do is place the filled cake pan in a roasting dish with high sides.
Pour hot (not necessarily boiling) water into the roasting pan so that water comes at least halfway up the sides of the cake pan. Then carefully transfer the whole thing into the oven to bake.
The hot water heats the cheesecake evenly, so your cake cooks all the way through without drying out on the edges.
How to Tell if the Cheesecake is Done
You’ll know your cheesecake is ready to come out of the oven when the center is just a bit jiggly.
There shouldn’t be much browning on top. If you do notice that the top of the cake is browning during baking, you can cover the cake with aluminum foil. The foil will prevent any further color or burning.
Serving Keto Cheesecake
When your cake is finished baking, remove it from the oven and allow it to cool completely in the cake pan.
Then place the cake in the fridge to chill and set up for at least 4 hours before serving. You can store it overnight, which makes this a great make-ahead dessert recipe.
Serve the cheesecake chilled or at room temperature. For toppings, add a dollop of whipped cream and a sprinkle of Low Karb nut granola for even more crunch.
For more keto-friendly sweet treats and savory meals that use our granola and other tasty products, be sure to check out our recipe archive. And tag us on Instagram @lowkarbofficial with your beautiful creations. We can’t wait to see what you bake up!
FULL CHEESECAKE RECIPE
Yield: 1 6-inch cheesecake, about 10 servings
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1:15
1⅓ cups NuTrail Pecan Granola
2 tablespoons unsalted butter, melted
⅛ teaspoon salt
16 ounces plain cream cheese, softened to room temperature
1/2 cup monk fruit sweetener or Swerve
1 cup pumpkin purée
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
2 eggs, room temperature
Whipped cream, for serving
Chopped pecans, for serving
- Preheat the oven to 350°F. Grease a 6-inch springform pan.
- Place the granola in a food processor and pulse into a fine crumb. Add the butter and salt and pulse a few more times to combine.
- Transfer the crust to the prepared pan and firmly press to form a crust on the bottom.
- Bake for 10 minutes. Remove from the oven and allow the crust to cool fully. When cool, wrap the springform pan in a double layer of aluminum foil, coming all the way up the edges to protect it from water.
- Meanwhile, in a mixing bowl, beat the cream cheese and sweetener together on medium speed until light and fluffy. Beat in the pumpkin purée, pumpkin pie spice, vanilla, and salt. Add in the eggs one at a time, beating well after each addition.
- Transfer the filling into the pan with the crust.
- Boil a kettle of water to make a water bath. Set the springform pan in a roasting pan with high sides and pour boiling water into the roasting pan so it comes halfway up the sides of the cake.
- Bake for 50 to 60 minutes, until the center is almost set.
- Cool the cake in the pan to room temperature then chill in the refrigerator for 4 hours or up to overnight.
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