Keto Pumpkin Cheesecake

Nov 10, 2022

keto pumpkin cheesecake

 

 

 

@justines_cookies We’re obsessed with this delish pumpkin cheesecake! Find the recipe on our website at www.justinescookies.com #justinescookies #proteinrecipes #keto #caloriedeficit ♬ love on the brain sped up - xxtristanxo

 

For the Keto Cheesecake Base

Ingredients:

Method:

In a processor crush biscuits until they resemble fine crumbs. Pour into a small bowl. Add the melted butter & mix until combined. Line a springform tin (mine was 24cm) with baking paper. Pour mixture into the bottom of the tin & spread evenly bringing up the sides slightly. Set aside.

For the Keto Pumpkin Cheesecake

Ingredients:

  • 500g cream cheese room temp
  • 3 eggs
  • 3/4 cup Justine's Keto Erythritol
  • 1/4 cup sugar free maple syrup 
  • 1/4 cup sour cream
  • 1 can pumpkin purée 
  • 1 tsp vanilla essence
  • 2 tsp pumpkin pie spice mix
  • 1 tsp cinnamon


Method:

  1. Preheat oven 160°
  2. In a mixer, beat the cream cheese until smooth. Add in the sweetener & continue beating for a few minutes.
  3. Add the rest of the ingredients & continue mixing until combined & no lumps.
  4. Pour the mixture into the springform tin. Bake in the oven for approx 50-60 mins. There should still be a jiggle in the centre once done. Allow to cool in the oven for approx 1 hour with the oven door ajar.
  5. Remove from oven & allow to completely cool & then place in the fridge overnight to set.
  6. Top with cream, cinnamon, icecream, nuts etc. Slice up and enjoy!