First, make the crust:
Mix all the crust ingredients together in a bowl. Press it into a square baking dish lined with parchment paper. (you could also use a springform pan).
For the pumpkin cheesecake filling;
Beat cream cheese and monk fruit together until smooth. Mix in the pumpkin, vanilla and cinnamon.
Lightly mix in beaten eggs with a spatula. Now, pour the cheesecake filling over the crust. Jiggle the pan a few times to release any air bubbles.
Bake until it’s almost set in the middle. The center should still look slightly soft and jiggly. Turn off the oven.
Let the cheesecake sit in the closed oven for 10 minutes. Then, crack the oven door open and continue letting the cheesecake rest. Once the oven is room temperature, take out the cheesecake and let it cool completely on the counter.
Chill the cooled cheesecake for 2 hours. To serve, cut it into bars and top with fresh whipped cream.
Tips and Tricks
- Do not over whisk. Once the eggs are added, use a spatula to very gently incorporate them into the cheesecake. Mixing vigorously will incorporate extra air, resulting in cracking cheesecake.
- Use room temperature ingredients. Plan ahead and place the eggs and cream cheese on the counter for an hour or so before making the recipe.
- Release air bubbles. Jiggle and lightly tap the bottom of the pan on the counter before baking the cheesecake. This helps release trapped air, preventing cracks.
- The center will set as it cools. Turn off the oven when the center of the cheesecake still looks soft. This gives the finished dessert a soft, airy texture.
Why did My Cheesecake Crack?
Cheesecakes crack for one (or more) of these reasons:
- 1. Too much air in the batter. To avoid this, beat the eggs before adding them to the filling. Then, stir very lightly just until they’re combined with the other ingredients.
- 2. Wrong oven temperature. Use an oven thermometer to check for accuracy. An oven that’s too hot can cause cracks in cheesecake.
- 3. Opening the oven door too soon. Quickly introducing cool air to a hot oven can disrupt the structure of the baked cheesecake. Follow the recipe instructions for cooling the cheesecake to keep the top of your cheesecake silky smooth.
Can I use a different sugar substitute in this cheesecake recipe?
Any sugar free sweetener you like should work well in this cheesecake recipe. I like the flavor of monk fruit best.Can I make this keto pumpkin cheesecake ahead of time?
Cheesecakes are a great make ahead dessert option! Feel free to make this cheesecake the day before and let it chill in the fridge overnight. Keep cheesecake covered with plastic wrap or foil to maintain freshness.Can I freeze cheesecake?
Yes, you can freeze pumpkin cheesecake after baking. Wrap bars in freezer bags and keep frozen for 2 -3 months.