How to Make the Perfect Low-Carb Sugar-Free Pumpkin Cheesecake
Keto Pumpkin Cheesecake for Thanksgiving and Holiday Desserts
With Thanksgiving and other holiday celebrations just around the corner, here is an amazing tasting low-carb, sugar-free pumpkin cheesecake recipe. Don't let Keto or diabetic guests or family feel left out when it comes to dessert. This easy-to-make low-carb dessert is so yummy, that everyone will love it.
I made a homemade whipped cream using heavy cream, vanilla, and your favorite sweetener (my favorite currently is xylitol), but use the one you like best. It adds a decadent touch to finish this dessert.
I use the EurKitchen Professional Aluminum Whipped Cream Dispenser and it works great.
Low-Carb Sugar-Free Pumpkin Cheesecake Recipe
Ingredients:
Directions:
Preheat oven to 350°F, and put a pan containing one inch of water in the oven. You will be using this as a water bath while baking, so make sure the pan you will be baking the pumpkin cheesecake in will hold the water and not allow it to flow into the cheesecake.
Using a mixer, whip the cream cheese and sour cream until light and fluffy. Add the pumpkin and mix.
Add the eggs and yolk, one at a time mixing in between.
Now add the remaining ingredients and mix well.
Spray a spring form pan or a deep dish pie plate with a little olive oil.
Pour the cheesecake batter into the greased baking pan you’ll be using.
Place this in the preheated oven and water bath. Bake for 45 minutes.
When the 45 minutes are up, this is SUPER IMPORTANT: DO NOT OPEN THE OVEN DOOR! Turn off the oven's heat and let the cake stay in the oven for one more hour.
When the hour is up, remove the cake from the oven and allow it to cool on the counter. Once it has cooled, wrap it with plastic wrap and refrigerate.
Other Flavor Options
I’ve also successfully used this recipe and changed it to different flavored cheesecakes. To do this, omit the pumpkin and add what you would like.
As an example, one of my favorites is a key lime cheesecake. Instead of the pumpkin, add 3 T. lime juice and a bit of zested organic lime peel. This is SO good!
Here are a couple of other ideas: Use 2 T. cocoa to make a chocolate cheesecake or top it with a few fresh berries.
Or make a lemon cheesecake using 3 T. lemon juice and a bit of organic lemon zest.
More of a New York cheesecake could be made by using 2 T. vanilla and increasing the sour cream to 1 full cup.
By Val Garner -all rights reserved.
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