I have said before, I really love Cheesecake. One of my other favorite desserts is Pumpkin pie too. You put those two together on top of the crust that is like the topping of a Pecan Pie, and you have yourself a wonderful dessert. If you want to make this recipe the traditional way, instead of the Keto way you can always substitute out the Golden Monkfruit for Light Brown Sugar, and swap out the Classic Monkfruit Sweetener for plain sugar. That way if you stumbled upon this Keto Pumpkin Pecan Cheesecake Recipe just because it looked good, you can still make it.
Since this Cheesecake does not have a graham cracker crust, this also qualifies as a Gluten-Free recipe too (as Keto recipes tend to be anyhow), and of course it is Low-Carb too.
I included in the video a little sneak peak on how you can whip up some quick and Keto-friendly Whipped Cream, just in case you absolutely must have it. That gives it more of a Pumpkin Pie type of festive vibe to me at least. Also, feel free to make extra Pumpkin Pie spice to stick in your cupboard for when you want to spice up some of your coffee in the mornings too.
KETO PUMPKIN PECAN CHEESECAKE RECIPE
Ease of Preparation: Easy
Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
- 16 Ounces Cream Cheese (room temperature)
- 1 & 1/2 Cup Pecan Halves
- 1/2 Cup Canned Pure Pumpkin
- 3 Eggs Room Temperature
- 1 Egg White
- 1 Cup Lakanto Classic Monkfruit Sweetener
- 2 Tablespoons Lakanto Golden Monkfruit Sweetener
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ginger
- 1/2 Teaspoon Nutmeg
- Set the 2 bricks of Cream Cheese out on the counter at least 1 hour before you start this recipe so that they can properly soften. Set the eggs out about 30 minutes before you start to let them get closer to room temp.
- Preheat your oven to 350*F before you get started, because this is a pretty quick recipe to get in the oven.
- In a small mixing bowl combine the Cinnamon, Nutmeg, and Ginger.
- Either crush your Pecan Halves in a Food Processor, or simply use Chopped Pecans.
- In a medium mixing bowl add 1 Egg White and then whisk until completely foamy.
- Add the Pecans to the Egg White and then mix thoroughly.
- Season the Pecan and Egg mixture with 1 Teaspoon of the Pumpkin Spice mix and the 2 Tablespoons of Golden Monkfruit.
- Press the crust mixture into the bottom of your 9-inch springform pan and spread around evenly. This will produce a rather thin crust that should be about 1/8″ thick all around. Bake the crust for about 10 minutes in the oven at 350*F and then remove immediately and set on the counter.
- In a large bowl, begin to blend the Cream Cheese together with a hand mixer until evenly whipped.
- Add in the 1/2 Cup Pumpkin, 3 Large Eggs, 1 Cup Lakanto Classic Monkfruit Sweetener, 2 teaspoons of the pumpkin spice mixture. Blend until evenly whipped.
- Grease the sides of the Springform Pan before you spoon the cheesecake batter in, and spread as evenly across the pan as you can.
- Place the cheesecake into the oven at 350*F on the middle rack and allow to cook for approximately 45 minutes. Keep an eye on it though throughout the cooking process. The batter will be a little runnier at first than a normal cheesecake batter due to the added pumpkin, but it will firm up and stop jiggling.
- Remove from the oven when you believe it is done, and set on the counter to cool for about 20 minutes before placing in the refrigerator to cool for at least 4 hours (overnight preferably). Do not plastic wrap or cover the cheesecake with foil before putting in the fridge or else it will retain too much moisture on the top, but also do not add to a fridge that had exposed seafood or onions, as those flavors will seep into the cheesecake and ruin your day. You can wrap the cheesecake finally after it has sat in the refrigerator for at least 4 hours, as it has probably let off most of its condensation at that point.