Baked pumpkin cheesecake is a delicious dessert perfect for any occasion, whether it’s a holiday gathering or a casual get-together with friends and family.
This rich and creamy cheesecake is made with a mixture of cream cheese, pumpkin puree, and warm spices like cinnamon and nutmeg, all baked into a buttery graham cracker crust. The result is a heavenly dessert that will impress anyone who tries it.
While this recipe is keto-friendly, you don’t need to follow a low-carb diet to enjoy the wonderful flavors of this baked pumpkin cheesecake.
So go ahead, and treat yourself to a slice (or two!) of this indulgent dessert.
Ingredients:
For the Biscuit Base:
- 1 ½ cups – Almond flour or ground almonds
- 4 tbsp – Butter
- ¼ tsp – Salt
- 2 tbsp – Powdered Erythritol sweetener
For the Pumpkin Puree:
- 500g – Pumpkin
- ¼ tsp – Salt
- ¼ cup – Powdered Erythritol sweetener
- 1 tbsp – Butter
- ¼ cup – Water
For the Cheesecake Filling:
- ½ cup – Pumpkin puree
- ½ cup – Powdered Erythritol sweetener
- 2 cups/450g – Ricotta or cream cheese
- 2 Eggs
- ¼ cup – Cream
- 1 tsp – Ground Cinnamon
- ¼ tsp – Grated nutmeg
Method:
For the Biscuit Base:
- If using whole almonds, grind the almonds to a powder in a mixer.
- Take it out in a bowl and add the remaining ingredients.
- Mix everything well until evenly combined.
- Place it on the baking pan and press down with a spoon or with your hands to form an even layer.
- Bake it in a preheated oven for about 10-15mins at 190 degrees Celsius until the edges turn slightly golden.
- Take it out and let it cool.
For the Pumpkin Puree:
- Core, peel and dice the pumpkins into small pieces.
- Place a pan over medium heat and add butter.
- Once the butter melts, add the diced pumpkin and roast it stirring.
- occasionally until the pumpkin starts to caramelize / turn brown around the edges.
- Add the salt, 2 tbsp sweetener and water to the pot.
- Cover the pot and let the pumpkin cook until fork tender.
- Let this cool to room temperature and then with the help of a stick blender or mixer, puree the pumpkins.
For the Cheesecake Filling:
- Take the eggs and sweetener in a bowl and whisk it with an electric whisk for a few minutes.
- Add in the cream and cheese next and whisk again until everything is well combined.
- Now add the pumpkin puree, cinnamon and nutmeg and give it a final whisk until it is smooth
- Pour this in the baking tray over the biscuit pase.
- If you use a loose bottom pan, cover the outside nicely with two layers of aluminum foil.
- Place it on a water bath. (Take a bigger tray and fill it half with warm water)
- Bake the cheesecake in a preheated oven at 180degrees Celsius for about 40 minutes.
- Let this cool completely and chill it in the refrigerator for around 4-8 hrs before serving.
