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Low-Carb Pumpkin Cheesecake

November 18, 2018

 

 

 

Here we go, folks! The season of sweet treats, over indulgence, and weight gain. I'm not gonna lie, I LOVE this time of year and I take pure pleasure in baking, roasting, and plating everything under the sun! However, after the 4th piece of pie I've devoured, I feel like I'm going to burst!

 

The best way to avoid adding inches to your waistline is to ditch as much sugar as you can. Don't worry, this low-carb pumpkin cheesecake tastes exactly like the sugary one does, you just won't feel crap after you eat it!

 

This recipe is best after it's been sitting in the fridge for awhile. My suggestion is to make it the night before and then add the walnuts and maple syrup the day of! Hope you love this recipe as much as I do.

 

YIELDS: 12-14 Servings

TIME: 60 Minutes

 

CRUST

Ingredients

2 cups almond flour
6 tablespoons of melted coconut oil or grass-fed butter
2 tablespoons of sugar-free sweetener or maple syrup
Pinch of Himalayan salt

Method
1. Preheat the oven to 350.
2. Place a piece of parchment paper over an 8 x 10 baking pan.
3.Place all of the ingredients in a food processor. Pulse until blended.
4. Scoop the dough out of the food processor and knead it into a round ball. Place the dough on top of the parchment paper in the baking pan. Using your fingertips, press out the dough until it covers the entire bottom of the pan. We want the crust to be 1/4 of an inch to a 1/2 inch thick.
5. Bake in the oven for 10 minutes. Set aside.

While the dough is cooking, let's prepare the filling.

FILLING

Ingredients 
3 (8-ounce) packages of full-fat cream cheese
4 eggs
1 3/4 cups of sugar-free powdered sweetener (I use Swerve)
2 (8 ounce) cans of pumpkin
2 teaspoons of cinnamon

1/2 teaspoon of powdered ginger
1/2 teaspoon of nutmeg
A pinch of cloves
1/4 teaspoon of Pink Himalayan Salt

Method
1. Combine the cream cheese and powdered sweetener in a mixer. Mix on medium speed. If you don't have a mixer place contents in a large bowl and use a handheld mixer instead.
2. Add the eggs one at time. Mix until the eggs are fully incorporated and the cream cheese mixture is smooth. Set aside.
3. Place the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and Himalayan salt in a separate bowl. Whisk until well-combined.

 

TOPPINGS

1/2 cup walnuts, chopped

3-4 tablespoons of pure maple syrup


Now we will assemble the cheesecake!

ASSEMBLY 
1. After the crust has somewhat cooled off, place cream cheese mixture directly in top of the crust. Spread it out evenly over the crust with a spatula.
2. Place dollops of pumpkin mixture on top of the cream cheese mixture.

 

3. Take a toothpick (or skewer) and twirl the pumpkin mixture with the cream cheese mixture so it makes swirly designs. Do this all over the top of the cheesecake. 


4. Bake in a 350 degree oven for 55-60 minutes or until the middle no longer jiggles!
5. Pull the cheesecake out so it cools down to room temperature. Store in the refrigerator for at least 4 hours prior to serving time.  

6. Cut in squares prior to serving time. Sprinkle with chopped walnuts. Drizzle with maple syrup.

 

 

 

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