Keto Pumpkin Cheesecake with a Walnut Crust

There is nothing better than a spiced pumpkin cheesecake to curb your autumn sugar cravings. This Keto cheesecake has a walnut crust that complements its thick and creamy center. This recipe is straightforward, but you need to follow a couple of steps precisely to get it right. This delightful dessert is proof that there are many easy Keto recipes to help you stay on track.

Here are some tips to successfully bake this Keto pumpkin cheesecake:

•Allow the cream cheese, sour cream, and eggs to come to room temperature before using them. This will ensure consistent creaminess throughout the cheesecake and will prevent lumps from forming.

•When you add the eggs, fold them in instead of whisking. Whisking will create air pockets which will cause the filling to rise and crack when baked.

•Baking the cheesecake in a water bath is essential to prevent it from drying and cracking. This method cooks the cheesecake using the steam from the evaporating water, resulting in an evenly baked and properly risen cake.

•Avoid opening the oven door during its baking time. Opening the door drops the temperature in the oven and might cause your cheesecake to crack.

Can you skip prebaking the crust?

We really don't recommend skipping this step because you would end up with a doughy crust instead of a golden and crispy one. If you want a crust that doesn't require baking, you can replace the walnuts and almond flour with crushed-up Keto cookies. Mix these ingredients with the melted butter, press into a springform pan, pour in the filling, then bake.

How do you store this Keto pumpkin cheesecake?

Cover the cheesecake with a large bowl or place it in a cake container. It will stay fresh in the fridge for up to 5 days.