Keto Pumpkin Pecan Cheesecake Recipe
This yummy dessert is just perfect for any day! You wouldn't know that it's Keto!
Ease of Preparation: Easy
Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Total Time: 60 Minutes
INGREDIENTS
16 Ounces Cream Cheese (room temperature)
1 & 1/2 Cup Pecan Halves
1/2 Cup Canned Pure Pumpkin
3 Eggs Room Temperature
1 Egg White
1 Cup Lakanto Classic Monkfruit Sweetener
2 Tablespoons Lakanto Golden Monkfruit Sweetener
2 Teaspoons Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
Pumpkin Pecan Pie Cheesecake will impress your guests!
Pumpkin Pecan Pie Cheesecake is the best of both a traditional pumpkin cheesecake and the amazing flavors of a pecan pie! Made with real pumpkin puree and just the right amount of pumpkin pie spice blended with fresh pecans and brown sugar in one delicious dessert. I particular relish the idea of enjoy a slice of this Pumpkin Pecan Pie Cheesecake with a cup of hot tea while watching one of my favorite movies. The holidays are here and this cheesecake can be enjoyed during this time or anytime time of year.
Here is the recipe:
192g/ 1 cup tea biscuits (crushed)
60g/ ¼ cup unsalted butter (melted)
41g/ 1/3 cup pecans (finely chopped)
400g/ 3-8oz packs cream cheese (room temperature)
200g/1 cup granulated sugar
28g/ 2 tbsp brown sugar
100g/ ¼ cup sour cream
99ml/ 1/3 cup heavy whipping cream
171g/ 3 eggs
28g/ 2 tbsp. corn starch
3g/1.5 tsp. vanilla extract
4g/ 1 tsp pumpkin pie spice
99g/ 2/3 cup pumpkin puree
Combine tea biscuits, melted butter, pecans until sand-like texture
Line bottom of spring form with parchment paper
Form crust in spring form pan
Bake crust in oven at 350 F/176C for 10 mins and remove to cool
Line spring form pan with foil
In a large bowl, combine cream cheese and sugars mix until creamy
Add eggs and combine
Add vanilla and pumpkin pie spice and combine
Add pumpkin puree and combine
Add heavy cream and combine
Add sour cream and combine
Add cornstarch and combine
Pour batter into spring form pan and rest on baking sheet with rim
Place hot water into baking sheet till the surface is covered (water bath)
Bake 350 F/176C for 60 mins
Pecan Pie topping:
97g/ ½ cup brown sugar
184g/ ½ cup corn syrup
4g/ 1 tsp vanilla
114g/ 2 eggs
56g/ ¼ cup/4 tbsp. unsalted butter (melted)
188g/ 1 cup chopped pecans
188g/ 1 cup pecan halves
Using a large bowl, combine melted unsalted butter, brown sugar, vanilla, and corn syrup
Add eggs and combine
Add chopped pecans and combine
Set aside
Remove from oven and add pecan pie filling to top of cheesecake
Arrange pecan halves on top of pecan pie filling
Return to oven and bake for 20 minutes or until filling is set.
Remove and allow to cool to room temperature for 60 minutes
Place cheesecake in refrigerator for 6 hours/overnight
Keep refrigerated until ready to serve.
Instant Pot Pumpkin Cheesecake Recipe|Easy Instant Pot Pumpkin Pecan Cheesecake Recipe|IP Cheesecake
This Instant Pot Pumpkin Cheesecake is the right blend of spices and creamy sweetness. What a great Fall dessert! You will love making it in your electric pressure cooker. Forget the water baths and cracks on top of your cheesecake, this recipe turns out perfectly every time!
Homemade Pumpkin Spice Powder Recipe Link:
Cheesecake Recipes:
If you make this recipe, share your food photo with #chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you!
Instant Pot Model: 6 Qt DUO (USA: (India:
7-inch Springform pan: (USA: (India:
NOTE:
1) If you use all of the fillings in a 6x3 pan, cook for 10 extra minutes, and a 15-minute natural release.
2) Altitude, etc. affects cook time, so adjust accordingly. If it is too jiggly when you take it out, just put it back in for 5-10 minutes with a 15-minute natural release, depending on how jiggly it is.
3) If you like your cheesecake a little sweeter add 1/4 cup Brown Sugar (in addition to the white sugar)
Nutrition Facts: (approximate)
Serving Size: 1 Slice
Calories: 340 kcal|Carbohydrate: 36g|Fiber: 1g|Fat: 20g|Cholesterol: 85mg| Sodium: 215mg| Protein: 5g
Ingredients
For The Crust:
Ginger Snap Cookies- 7 to 8 or Crumbs- 1 Cup
Pecans- 1/4 Cup
Butter- 3 Tbsp
Cheesecake Filling:
Cream Cheese- 16 oz
Sugar- ½ Cup
All-Purpose Flour- 2 Tbsp
Vanilla Extract- 1 Tsp
Pumpkin Spice- 1/2 Tbsp
Eggs-2 + 1 EggYolk
Pumpkin Puree- 1/2 Cup (Pure Pumpkin puree not pumpkin pie filling)
Toppings:
Sugar- 1/4 Cup
Butter- 1 Tbsp
Heavy Cream- 3 Tbsp
Milk- 1.5 Tbsp
Salt- a pinch
Instruction:
· Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray.
· To prepare the crust: In a bowl, add the crushed biscuits or nuts, add the melted butter, and mix it until just combined. Pour the mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
· Pour 1 to 1.5 cups water into the inner pot
· To prepare the filling: Add the cream cheese, and sugar, pulse until smooth, a few seconds; do not overmix. Then add the pumpkin spice powder, flour, and vanilla extract pulse until well combined. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Gently stir the filling with a rubber spatula until well combined.
· Pour the half of this cheesecake mixture into a frozen crust. Freeze it for 5 minutes. Add the pumpkin puree (not pie filling) to a cream cheese filling and pulse it for 5 to 10 seconds.
· Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. This helps to get a smoother surface.
· Cover the top of the pan with a paper towel and place an aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the trivet in the Instant Pot.
· Close the lid and make sure that the vent is in the sealing position. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
· Let the pressure release naturally. Open the pot and take out the cake pan. Remove the foil and paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools.
· Let the cheesecake cool on the counter for about 1 hour. Chill in the fridge for 8 hours or overnight.
· Do toppings as you wish. I made caramel sauce and whipped cream.
· Remove the pan gently.
· Cut into wedges and serve cold.
How to make this Pumpkin Cheesecake without eggs:
1. Skip the 2 tbsp of flour called in the recipe (for filling).
2. Substitute eggs with 2 tbsp of cornstarch mixed in 2 tbsp of water and 1/3 cup sour cream and follow the remaining recipe as is, making sure not to over mix the batter.
Tip to avoid crack Room temperature ingredients:
This easy cheesecake recipe turns out awesome if all ingredients are at room temperature. It may take a bit of planning ahead, but believe me, it’s worth it.
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Recipe Pumpkin Pecan Cheesecake Recipe
Recipe - Pumpkin Pecan Cheesecake Recipe
INGREDIENTS:
●1-1/2 cups finely chopped pecans
●2 tablespoons sugar
●2 tablespoons butter, melted
●CREAM CHEESE FILLING:
●1 package (8 ounces) cream cheese, softened
●1/4 cup sugar
●1/2 teaspoon vanilla extract
●1 egg, lightly beaten
●PUMPKIN FILLING:
●2 eggs
●1-1/4 cups canned pumpkin
●1 cup evaporated milk
●1/2 cup sugar
●1 teaspoon ground cinnamon
●1/4 teaspoon ground ginger
●1/4 teaspoon ground nutmeg
●Dash salt
●1/2 cup chopped pecans
How to make a Pumpkin Pecan Cheesecake l Pumpkin Pecan Cheesecake tutorial l Step by Step
This video is a step by step tutorial on how to make this amazing Pumpkin Pecan Cheesecake! It's AMAZING!
Recipe
Crust
2 C ground ginger snaps
1/4 C melted butter
3 T flour
1/2 C brown sugar
Bake 15 mins at 350
Filling
4 8oz cream cheese - soften
1/2 C sugar
1 C brown sugar
2 15 oz can pumpkin puree
1 t cinnamon
1/2 t ginger
1/4 t nutmeg
1/4 all spice
1/4 salt
1 T vanilla
1 T whiskey
1/4 flour
4 eggs
2 egg yolks
Topping
1/2 C chopped pecans
2 T soften butter
1/4 C brown sugar
Check out the things I use.
Prep Table -
Spatulas -
Stainless Steel Measuring Cups -
Cake Stand -
Flexi Smoothers -
Bench Scrapper -
Round Cookie Cutters -
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