Pump Up Your Fall Flavors with Keto Pumpkin Basque Cheesecake! šš
This is the easiest Keto Pumpkin Basque Burnt Cheesecake ever! It has a super creamy texture, an intense caramelized layer on top. Perfect for fall, Halloween or Thanksgiving!
This is the season for all things pumpkin and what better way to indulge in this autumnal flavor than with a heavenly slice of pumpkin basque cheesecake! šš°š«
Imagine sinking your fork into a luscious, creamy filling infused with the warmth of pumpkin spice, beautifully nestled in a buttery and perfectly caramelized crust. This Basque-style cheesecake takes the traditional cheesecake to a whole new level by incorporating the beloved flavors of pumpkin, cinnamon, nutmeg, and cloves ā bringing you the ultimate fall dessert experience.
Not only does this delectable treat taste absolutely divine, but it also boasts an incredibly smooth and velvety texture that will melt in your mouth with every bite. The Basque-style cheesecake is known for its rich and dense center, with a slightly burnt, caramelized exterior, creating a beautiful contrast of flavors and textures that will leave you craving more.
Ingredients to make Keto Basque Cheesecake
- Pumpkin puree
- Eggs
- Low carb sweetener
- Pumpkin Pie spices
- Cream cheese
- Heavy cream
- Salt
- Vanilla extract
- Almond flour
How to make Keto Pumpkin Basque Cheesecake
- Preheat the oven to 400Ā°. Spray a 9-inch springform pan lightly with oil and line with two 12 x 16 pieces of parchment paper making sure they overlap and stick up over the top of the pan.
- In the bowl of a stand-up mixer beat the cream cheese until smooth and creamy.
- Add the sweetener and continue beating on high speed until the sugar is dissolved and making sure to scrape down the sides of the bowl a few times.
- On low speed, add the eggs, one at a time making sure to mix well.
- Add the cream and mix.
- Sift the flour into the cheesecake and mix on low until no lumps are visible.
- Add the pumpkin, cinnamon, cloves, nutmeg, and vanilla and mix well.
- Pour the batter into the prepared pan and place on a large baking sheet pan.
- Place into the oven and bake for 45 minutes.
- The cheesecake should be dark and golden but still be able to wobble when nudged.
- Let the cake cool down completely at room temperature. This will take a few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing.
How to store Keto Pumpkin Basque Cheesecake
They can be kept in the fridge for about one week.
The cheesecake can be kept frozen for up to 2 months. Make sure to wrap the entire cheesecake (don’t remove the parchment and the bottom of the springform baking pan) or each slice in a few layers of plastic wrap.
Tips for the Best Basque-style Pumpkin Cheesecake
Room temperature ingredients are important: Ensure the cream cheese, eggs, and pumpkin purƩe are at room temperature for the smoothest consistency. Cold cream cheese yields a lumpy texture.
For a creamier center, donāt overbake: Remove the cheesecake from the oven when the outside is a medium-brown color, and the edges feel set, but the center is still jiggly. It will probably seem undercooked, especially if youāve made other cheesecakes before, but this is the key to creating a creamy center.
Work with your oven to create the perfect caramelization: Once the top of the cheesecake begins to caramelize, it will brown rapidly within 10 to 15 minutes. Work with your oven to achieve the texture and color youād like. If the outside is not caramelizing enough, you can raise the temperature to 500Ā°F, keeping a close eye to ensure it does not burn. Or, if you want to preserve the creamy interior, use the broiler to brown the top within a matter of seconds.
What makes this dessert even more irresistible is its simplicity. With just a few simple ingredients and minimal effort, you can whip up this masterpiece in no time. Whether you’re hosting a cozy gathering with loved ones or simply indulging in some much-needed self-care, this pumpkin basque cheesecake is guaranteed to elevate any occasion to another level of deliciousness.
Not to mention, the heavenly aroma that will fill your home while it bakes is enough to make your heart skip a beat. The combination of creamy pumpkin, warm spices, and a hint of sweetness wafting through the air will instantly transport you to a cozy autumn wonderland.
So, gather your ingredients, preheat your oven, and get ready to experience pure bliss with every mouthful of this incredible pumpkin basque cheesecake. Your taste buds will thank you, and your fall festivities will never be the same again! ššš
#PumpkinBasqueCheesecake #AutumnFlavors #FallDelights #SimplyIrresistible #WhipItUp #CozyVibes #Indulge
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Passive Time | 1 hour |
| Servings |
slices
|
- 5 large eggs
- 16 ounces Cream Cheese
- 3 / 4 cup low carb sweetener
- 1 cup pumpkin puree
- 1 cup Heavy Cream
- 1 tbsp cinnamon
- 1 tbsp almond flour
Ingredients
|
|
- Preheat the oven to 400Ā°. Spray a 9-inch springform pan lightly with oil and line with two 12 x 16 pieces of parchment paper making sure they overlap and stick up over the top of the pan.
- In the bowl of a stand-up mixer beat the cream cheese until smooth and creamy.
- Add the sweetener and continue beating on high speed until the sugar is dissolved and making sure to scrape down the sides of the bowl a few times.
- On low speed, add the eggs, one at a time making sure to mix well. Add the cream and mix.
- Sift the flour into the cheesecake and mix on low until no lumps are visible. Add the pumpkin, cinnamon, cloves, nutmeg, and vanilla and mix well. Pour the batter into the prepared pan and place on a large baking sheet pan. Place into the oven and bake for 45 minutes. The cheesecake should be dark and golden but still be able to wobble when nudged. Let the cake cool down completely at room temperature. This will take a few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing.
