Low Carb Pumpkin Cheesecake Recipe
featuringCinnamon Pecan Nut Granola
Low Carb Pumpkin Cheesecake
Patch Kroll
10
15 minutes
60 minutes
269
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.
Ingredients
1⅓ cups NuTrail Cinnamon 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
Whipped cream, for serving
Chopped pecans, for serving
Directions
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.