Low Carb Pumpkin Pie Cheesecake Recipe

In this video

Low Carb Pumpkin Pie Cheesecake Recipe

Crust
1 cup pecans
1/4 cup almond flour (or hazelnut flour)
2 tablespoons oat fiber (or coconut flour)
½ tsp vanilla extract
½ tsp cinnamon
½ tsp pumpkin pie seasoning (optional)
1/3 cup granulated sweetener
liquid sweetener to taste (4-5 drops)
3 tablespoons butter, melted

mix all ingredients in a food processor until coarsely ground. Press into a 9 inch spring form pan. Set aside.

Cheese cake filling
2, 8-ounce packages cream cheese
1/4 cup heavy cream
2 eggs
1/3 cup granulated sweetener
5-7 drops of liquid sweetener (stevia or liquid sucralose)
1 tsp vanilla extract
½ tsp lemon juice

Mix cream cheese, heavy cream, eggs, and sweetener until creamy and well blended. Add vanilla extract and lemon juice. Pour cheesecake filling on top of the crust OR blend with the pumpkin pie filling.

Pumpkin pie filling
1, 15 ounce can of pumpkin (just pumpkin, not pie filling)
2 eggs, well beaten
8 tablespoons of butter, melted
¾ cup of heavy cream
1/3 cup granulated sweetener
8 drops of liquid sweetener
2 tsp of vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp salt

Mix pumpkin, eggs, melted butter, heavy cream. Mixture should be smooth. Add sweeteners, baking powder, and cinnamon and mix well. Add vanilla extract last. Pour mixture on top of the cheesecake filling or blend it with the cheesecake filling.
***If you blend or mix the cheesecake and pumpkin, add an extra egg to the batter.
Bake at 350 degrees for about an hour and 10 minutes. It should be slightly browned and mostly set. It will be just a little “jiggly” when you remove it from the oven, but will firm up as it cools. Let it sit in the refrigerator for at least 6 hours. It is much better overnight.

Other options

1. You can mix the cheese cake mixture with the pumpkin pie mixture instead of layering. It is fantastic!! The pumpkin flavor is more muted, so it depends on your preference.

2. The pumpkin pie filling is my favorite. It can be baked into a pie using the same crust or making a different low carb pie crust. You will bake it for about 25-30 minutes at 350.

Either way, just know the cheese cake filling provides more substance and lower carbs. In other words, the majority of carbs are in the pumpkin pie filling, not in the cheesecake portion.

Enjoy and please let me know whether it’s any good! Here’s the link to my blogpost http://lifewithbutter.com/2015/10/21/low-carb-pumpkin-pie-cheesecake/

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Low Carb Pumpkin Pie Cheesecake Recipe

In this video

Low Carb Pumpkin Pie Cheesecake Recipe

Crust
1 cup pecans
1/4 cup almond flour (or hazelnut flour)
2 tablespoons oat fiber (or coconut flour)
½ tsp vanilla extract
½ tsp cinnamon
½ tsp pumpkin pie seasoning (optional)
1/3 cup granulated sweetener
liquid sweetener to taste (4-5 drops)
3 tablespoons butter, melted

mix all ingredients in a food processor until coarsely ground. Press into a 9 inch spring form pan. Set aside.

Cheese cake filling
2, 8-ounce packages cream cheese
1/4 cup heavy cream
2 eggs
1/3 cup granulated sweetener
5-7 drops of liquid sweetener (stevia or liquid sucralose)
1 tsp vanilla extract
½ tsp lemon juice

Mix cream cheese, heavy cream, eggs, and sweetener until creamy and well blended. Add vanilla extract and lemon juice. Pour cheesecake filling on top of the crust OR blend with the pumpkin pie filling.

Pumpkin pie filling
1, 15 ounce can of pumpkin (just pumpkin, not pie filling)
2 eggs, well beaten
8 tablespoons of butter, melted
¾ cup of heavy cream
1/3 cup granulated sweetener
8 drops of liquid sweetener
2 tsp of vanilla
1 tsp baking powder
1 tsp cinnamon
½ tsp salt

Mix pumpkin, eggs, melted butter, heavy cream. Mixture should be smooth. Add sweeteners, baking powder, and cinnamon and mix well. Add vanilla extract last. Pour mixture on top of the cheesecake filling or blend it with the cheesecake filling.
***If you blend or mix the cheesecake and pumpkin, add an extra egg to the batter.
Bake at 350 degrees for about an hour and 10 minutes. It should be slightly browned and mostly set. It will be just a little “jiggly” when you remove it from the oven, but will firm up as it cools. Let it sit in the refrigerator for at least 6 hours. It is much better overnight.

Other options

1. You can mix the cheese cake mixture with the pumpkin pie mixture instead of layering. It is fantastic!! The pumpkin flavor is more muted, so it depends on your preference.

2. The pumpkin pie filling is my favorite. It can be baked into a pie using the same crust or making a different low carb pie crust. You will bake it for about 25-30 minutes at 350.

Either way, just know the cheese cake filling provides more substance and lower carbs. In other words, the majority of carbs are in the pumpkin pie filling, not in the cheesecake portion.

Enjoy and please let me know whether it’s any good! Here’s the link to my blogpost http://lifewithbutter.com/2015/10/21/low-carb-pumpkin-pie-cheesecake/

(Visited 3 times, 1 visits today)

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