Caramel Pumpkin Cheesecake (Keto | Low Carb | Gluten-Free | Sugar-Free)
This keto, low carb caramel pumpkin cheesecake is the not only the perfect on Thanksgiving, but can be thoroughly enjoyed year round!
Even though we are now residing in England, we still love to celebrate Thanksgiving. It’s such a great holiday with no expectations of presents, just good food, family and a time we can all reflect on what we are grateful for.
This year, I made a huge feast (with all the keto trimmings) for our main meal, and dessert simply had pumpkin based.
When I was debating upon which dessert to make, both my kids shouted “cheesecake” at the same time. So I had no choice, cheesecake it was!
This pumpkin caramel cheesecakes oozes yummy, Fall/Autumn flavours and is light and creamy, and ever-so yum!
Heavy On The Crust…
I’m sure you all might be thinking “well, that crust looks a little thick”. Yes, it is. But, I for one, love crust and sometimes feel cheesecakes needs more of it! If you don’t like it too heavy, press some of it around the inside of the cake pan for a yummy, crusty edge.
For the crust you will need: butter, almond flour, brown sweetener, cinnamon and nutmeg. Once it’s all combined, press it down into your greased 9″ cake pan, until it is firm and smooth. Then bake away for 12-14 minutes, until very lightly brown. It’s important to let it cool for at 5 minutes, before pouring the cheesecake batter on top.
Oh Baby, That Filling…
Even though most cheesecakes require at least 600g of cream cheese, I only had two packets (200g each) on hand. So I went with what I had. More often than not, when you work with just the ingredients you have, they’re the recipes end up turning out the best.
I made sure to leave the cream cheese out for an hour, to soften to room temperature. This makes it easier to blend and get smooth and creamy. After beating it (with an electric beater), I incorporated the two sweeteners. My youngest daughter (who is only 3 years old) generally is the one who helps me bake and cook. She loves it and is our “little chef”. Well, she insisted on both the brown and white sweeteners for the cheesecake, so I did what the boss told me to do, and added them accordingly.
Then we mixed in the xanham gum, followed by the eggs (one at a time), pumpkin purée, some double (heavy) cream and spices.
My First Water Bath…
I made a bath for this cheesecake, for the first time ever. I know, it seems crazy since I have made cheesecakes loads of times before, and have never used one. But to be honest, I wasn’t really sure if it was necessary. However, it certainly is, and I will be doing this trick for that smooth top layer from now on.
A water bath is simple to make. Simply wrap the cheesecake pan in a couple of sheets of aluminum foil and place it on a baking tray. Then, fill up the baking tray with enough hot water and pop it in the oven.
This trick is also handy for anyone with unsteady hands as it’s easy to pop the cheesecake in the oven and take out.
Cheesecakes are a little time consuming. This one took 1 hour to bake, 1 hour to cool down and then I refrigerated it overnight.
Because of the time factor with this dessert, it may seems a little daunting, but I assure you that your taste buds will be thanking you later!
I love all things caramel. It’s my favourite sauce to play around with. I have been dabbling in a few caramel recipes recently and cannot get enough of it. It’s super easy to make and is the ultimate topping that compliments this cheesecake perfectly!
I basically halved, then followed my Sugar-Free Salted Caramel Sauce recipe, then poured it in a squeezy bottle and drizzled it on top.
Don’t Skip The Whipped Cream…
We have a general rule in this house, pretty much all desserts should be served with whipped cream. I make my own, several times a week, and I honestly don’t go more than a day without eating it.
To make homemade whipped cream, pour 2 cups of double/heavy cream in a mixing bowl or standing mixer, and beat it until soft peaks appear. Next, add about 4 tbsp powdered sweetener and any flavoring or sugar-free syrups of your choice (I used “pumpkin cheesecake sugar-free syrup” for this one), then beat again until thick.
More Recipes You Might Like…
Caramel Pumpkin Cheesecake
- 150g (1.5 cups) almond flour
- 5 tbsp unsalted butter melted
- 3 tbsp brown sweetener (erythritol / monkfruit)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 400g (1 2/3 cup) cream cheese room temperature
- 50g (1/2 cup) brown sweetener (erythritol / monkfruit)
- 50g (1/2 cup) white sweetener (erythritol / monkfruit)
- 1/2 tsp xanthan gum
- 4 eggs room temperature
- 1 (400g) can pumpkin purée
- 60ml (1/2 cup) double/heavy cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 33g (1/3 cup) xylitol or allulose
- 57g (1/4 cup) unsalted butter cubed
- 30ml (1/4 cup) double/ heavy cream
- pinch of salt
- Preheat the oven to 170ºC/ 325ºF and grease a 9" cake pan. Cover the bottom of cake pan with two sheets of aluminum foil.
- Make The Crust – If the butter isn't melted, melt it in the microwave for 20-30 seconds. Add the rest of the crust ingredients and stir well. Firmly press the crust into the cake pan, until it is even and smooth.
- Bake it in the oven for 12-14 minutes, until lightly golden brown. Then leave to cool for 5 minutes.
- Make The Filling – use an electric beater to beat the cream cheese, until it is creamy and smooth. Beat in the sweeteners and xantham gum.
- Beat in the eggs, one at a time, until they are incorporated.
- Beat in the pumpkin purée, cream, cinnamon, nutmeg and ginger, until smooth. Then, pour the filling onto to crust.
- Transfer the cheesecake onto a baking dish and fill the baking tray with some hot water, to make the water bath.
- Bake for 1 hour, until set around the edges and it's still slightly jiggly in the middle.
- Cool at room temperature for 1 hour. Cover it with cling film, then place it in the refrigerator for at least 6 hours (or preferably overnight).
- Make The Caramel Sauce – In a saucepan, melt the xylitol/allulose and butter together, swirling the pan until it's melted.
- Whisk in the cream. Continue whisking frequently for 5 minutes, until it thickens up and turns a caramel colour.
- Take it off the heat and whisk in a pinch of salt.
- Allow it to cool for 15-20 minutes, before drizzling on the cheesecake.
- Serve & Enjoy!
Net Carbs: 2.7g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.