This Keto Pumpkin Cheesecake recipe for a pumpkin cheesecake with cinnamon is not only a visual hit. It seduces with creamy and crispy textures. What’s more, the oven can stay cold for this cheesecake.
Ingredients for Keto Pumpkin Cheesecake:
For the base:
200 grams low carb biscuits
100 gram soft butter
1/2 tsp ground cinnamon
1 tbsp sour cream
For the cake:
200 grams Hokkaido pumpkin peeled
1 tsp ground cinnamon
400 grams curd cheese
200 grams cream cheese
Juice of one lemon
10 leaves gelatine
150 grams xylitol
250 ml cream
100 ml whipped cream as garnish
cinnamon for sprinkling
For the base, crumble the biscuits in a freezer bag and knead with the butter, cinnamon and sour cream.
Pour into a round springform pan with a diameter of 24 cm and smooth out with damp hands.
For the cake, roughly dice the pumpkin, place on a baking tray lined with baking paper and sprinkle with cinnamon. Bake in the oven at 350° F for 10 minutes, remove from the oven, leave to cool and mash.
Mix the quark with the cream cheese until smooth. Soak the gelatine, squeeze out and dissolve in the lemon juice. Stir into the quark mixture quickly with a whisk. Whip the cream with the xylitol until stiff and fold in carefully.
Mix a third of the mixture with the pumpkin and spread in the centre of the cake base. Spread the rest of the mixture all around and smooth it out.
Leave in the fridge for at least 4 hours. Remove from the fridge, cut, garnish with whipped cream and cinnamon, serve and enjoy.
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