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Keto Pecan Crust Pumpkin Cheesecake. Wow! Easy and delicious.

Updated: Nov 4, 2019

Since it's around the holiday season, Holloween just pasted, Thanksgiving is next, and soon after that is Christmas. It is a perfect time to make desserts out of squashes. Especially, pumpkin squash. Since it is easy to get and making desserts out of them is very easy as well. So, we are going to make Keto Pumpkin Cheesecake. Not just any Pumpkin cheesecake. But, a pecan crust pumpkin cheesecake. it is so good.


Ingredients and directions below.





Ninja Mega Kitchen System https://amzn.to/2JMVZg3


Ingredients Pecan Crust

1 1/2 cup pecan's https://amzn.to/2oGRXhX

1/2 tsp allspice https://amzn.to/2N9ZIX6

1/4 cup almond flour https://amzn.to/36oclFL

2 tbsp swerve brown sugar erythritol https://amzn.to/2NEGhF1

1/4 cup butter melted https://amzn.to/2C4jOfc


Ingredients Pumpkin Cheesecake Filling

1/2 can 100% pumpkin puree https://amzn.to/2JLF4L3

8-ounce cream cheese https://amzn.to/34o5FFJ

3 tbsp granulated monk fruit sweetener https://amzn.to/2JHPT0s

1/2 tsp of liquid stevia https://amzn.to/2pCdPvs

1 tsp of vanilla extract https://amzn.to/2PIvI6A

1 tsp baking powder https://amzn.to/2qkZKlS

1 tsp ground ginger https://amzn.to/2PKwShM

1/2 tsp banana extract(optional) https://amzn.to/2JFRdRB




First

Making our pecan pie crust.

We will be making our pumpkin cheesecake crust out of pecans. In a mix/blender crush 1 1/2 cups of pecans into fine granulated pieces. In a mixing bowl add in all dry ingredients including crushed pecans and combine thoroughly. After mixing all the dry ingredients you can add in the 1/4 cup melted butter. When everything is fully mixed together place parchment paper at the bottom of a 6-inch non-stick springform baking pan and spread the crust thinly and evenly on top. Use a fork to poke holes throughout the whole crust so we won't have air pockets when baking. Bake at 350 degrees Fahrenheit for 10 minutes.




Second

Pumpkin Cheesecake filling.

In a mixing bowl, we can add in our pumpkin cheesecake filling. Add in 8 ounces of room temperature cream cheese, half a can of 100% pumpkin puree or about 7.5 ounces, 3 tbsp granulated monk fruit sweetener, 1/2 tsp of liquid stevia, 1 tsp of vanilla extract, 1 tsp baking powder, 2 large eggs, 2 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1 tsp ground ginger, and 1/2 tsp banana extract(optional). Before mixing with a hand blender we will lightly mix with a spoon. So, the powder won't go flying everywhere. Now, using a hand blender mix until we get a smooth consistency.




Third

Add Fillings into Pie TIn

Take the pie crust that we just baked and spray non stick spray on the side of the inside of the springform baking pan as needed. Just a precaution so our cheesecake doesn't stick to our baking pan. Make sure when baking the cheesecake we put something underneath because I had some oil's drip to the bottom of my oven. Pour our pumpkin cheesecake filling in at the middle. So, the filling spreads out evenly. Bake for 45 minutes at 350 degrees Fahrenheit.






Fourth.

Toothpick test

After 45ish minutes in the oven, we can do a toothpick test and stick a toothpick into our cheesecake. If the toothpick comes out clean than our cheesecake is good. Let sit at room temperature for 30 to 45 minutes to cool down. And, then we'll cool it way down overnight if possible in the refrigerator. After cooling has cooled the cheesecake coolly, you may enjoy this delicious dessert. Maybe with some cool whip on top and a glass of unsweetened almond milk. Keto Gang!






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