Pumpkin Cheesecake - Layered Creamy Holiday Dessert

This layered pumpkin cheesecake is the perfect dessert to make just in time for Halloween! It is rich and creamy with loads of pumpkin flavor.

I think that by now, you’ve guessed that cheesecake is one of my favorite desserts. I love to make it in all it’s varieties, but in October and November, this one is my go-to. It tastes like a holiday in your mouth! It’s got a not-too-sweet, creamy texture that anyone who tries it will love. Trust me on this one; they won’t even know it’s keto.

Pumpkin is a must when you are doing low-carb or keto diets. It contains 6.5 grams of net carbs per 100 grams. That means it has less sugar and starch than any other starchy vegetable. It is also suitable for people with diabetes or someone who wants to keep their blood sugar levels stable. But be sure to watch your portion size.

Like any other recipe, you have to try it for yourself to see if it suits your taste completely, but here are some of the tips I picked along the way.
For the crust, you can go for virtually any nut flour or meal. You can mix nuts, combine flour or meal, or simply stick to just one option. Regarding the filling – be aware that pumpkin cheesecake filling is a little creamier and slightly less firm than a regular cheesecake.

And another advice: the first time I made this recipe, my filling had cracks when it cooled down. This can happen with sudden temperature changes. So to avoid that from happening, use room temperature ingredients, don’t overbake your cheesecake and cool it gradually when it is done. I open the oven door just a little, and when it has reached room temperature only, then you should put it in the refrigerator.

Make it ahead of time, if you can. This pumpkin cheesecake is best if you let it chill in the fridge overnight. But if you don’t have enough time, 4 hours of chilling is the minimum. You can also freeze it. After it sets in the fridge, wrap it tightly in plastic, and put foil over it. Thaw in the refrigerator the night before serving. And when you serve it, you can put some whipped cream, pecans, or shaved chocolate.

I hope you like this perfect autumn dessert. If you are crazy about cheesecake, be sure to check my other cheesecake recipes

	100 g walnut flour/meal
	100 g almond flour/meal
	30 g butter, unsalted, room temperature
	300 g roasted pumpkin puree
	5 eggs, room temperature
	400 g cream cheese, softened
	200 g heavy cream
	100 g confectioner's sweetener
	1 tbsp vanilla extract
	nutmeg, dash
	cinnamon, dash

1.	Preheat the oven to 180 C°.
2.	Mix the flour and the butter. Line the bottom a spring pan with parchment paper and press the crust mix into it. Bake it for 10 minutes.
3.	Mix all of the remaining ingredients except for 100 g of pumpkin puree. Divide the batter into two bowls.
4.	Pour the first half over the crust and bake for 20 minutes or until a thin crust appears on top.
5.	Put the remaining pumpkin puree in the other half and mix well. Pour the filling into the pan over the first layer. Do it carefully so they don't mix.Smooth the top with a spatula.
6.	Bake for about 40-50 minutes, until the center is almost set, but not completely baked.
7.	When the cheesecake is done don't remove it from the oven, but open the oven door slightly and let it cool down gradually.
8.	When the oven has cooled down, let the cheesecake set for a while on room temperature and later put it in a fridge to chill overnight or a minimum of 4 hours. Do not try to remove the cake from the pan before chilling.
9.	When the cheesecake has completely set, remove it from the pan and serve it with the decoration of your choice.

Pumpkin Cheesecake – Layered Creamy Holiday Dessert

LOW-CARB AND KETO RECIPES

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This pumpkin cheesecake is the perfect dessert to make just in time for Halloween! It is rich and creamy with loads of pumpkin flavor.

Instructions:

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