Don't Be Spooked! This Pumpkin Cheesecake Recipe Is Totally Keto
- 1/2 cup almond meal
- 1/4 teaspoon vanilla
- 2 tablespoons butter, melted
- 8 ounces full-fat cream cheese, softened
- 2 large eggs
- 1-2 teaspoons granulated stevia, or more to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon pumpkin spice, plus more for garnish
- 1/2 cup pumpkin puree
- unsweetened whipped cream, for garnish
- pepitas, for garnish
Preheat oven to 350°F. Line 12 muffin cups with paper liners or use a nonstick silicone muffin mold like Silpat (as pictured).
Mix almond meal, vanilla, stevia, and butter together in a bowl.
Spoon into the bottoms of the molds or paper liners and press into a flat crust.
Beat cream cheese, eggs, sweetener, vanilla extract, salt, and pumpkin spice together in a bowl with an electric mixer set to medium until smooth. Then, beat in pumpkin puree until just combined.
Spoon batter over the crust layer in the paper liners. Use a spring ice cream scoop for easier and even distribution.
Bake 15 to 17 minutes, or until the cream cheese mixture is nearly set in the middle.
Keeping the cakes in the pan, place on a rack until cool enough to handle. Refrigerate 8 hours to overnight before serving.
Top each cheesecake with a dollop of whipped cream and sprinkle a few pepitas. Dash a bit of pumpkin spice on top.