This no-bake keto pumpkin cheesecake recipe tastes just like the real deal - it's hard to believe it only has 4g net carbs per serving.
- 1 cup almond meal
- 1/2 cup butter melted
- 12 ounces cream cheese softened
- 3/4 cup erythritol
- 1 14.5-ounce can pureed pumpkin (not pumpkin pie filling)
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Beat the rest of the ingredients together (cream cheese through salt) in a mixer at medium speed or by hand until smooth, about 3 to 5 minutes.
Pour the mixture over the crust in the springform pan and spread it evenly with a spatula.
Put the cheesecake in the freezer for at least 2 hours. Remove from the freezer and gently pop the side of the springform pan off. Cut the pumpkin cheesecake into slices while still frozen, and put in the refrigerator to thaw for at least 2 hours before serving.
If you're new to cooking/baking with erythritol, here are some tips to keep in mind:
Erythritol is best for recipes you’ll be eating that day because there is a "cooling" effect to the sweetness after more than one day.
Erythritol can be substituted for sugar on a 1:1 basis, but since it is 70% as sweet as sugar, you may want to increase the amount by a quarter to a third depending on your taste.
Granulated erythritol may cause crystallization in the finished product when more than 1/2 cup is used. To prevent that, you can blend granulated erythritol in a food processor or blender prior to adding it.
Cooking temperatures and times do not change when baking with erythritol.