Delicious Keto Pumpkin Cheesecake Recipe!

Delicious Keto Pumpkin Cheesecake Recipe!


It’s October, and that means it’s time
for some pumpkin stuff! We’re gonna do a keto-friendly pumpkin cheesecake,
starting now! Hey everybody, how are ya? It’s Aaron.
Welcome to A.D. Keto! This is the channel where we talk about all things ketogenic
diet. We talk about some keto foods, we talk a little bit of keto science, and we
do some keto recipes. If this is your first time here, please consider
subscribing, and do click that bell icon to get a notification every time I
upload new content. So recently, I was perusing Instagram, as I am wont to do, and came across a recipe from a user named @HoweToKeto, and it basically was a
recipe for a combination of two of my favorite things in the world: cheesecake
and pumpkin pie. And it was a post that linked to a site called KetoSizeMe. I
got in touch with Shasta, who runs that site, and she said, “Yeah, go ahead! Make a video, put it out, and I’ll post it when you’re done!” So here we are making it. So
before you even start thinking about making this recipe, know that it will
take about 90 minutes to make. Probably 10 to 15 minutes to prepare, but then
it’s gonna be an hour in the oven, and another half hour to cool before you put
it in the fridge. So the first thing you want to do is get 16 ounces of
mascarpone cheese and a block of cream cheese, and get it out of the refrigerator. Put it on the counter. Let it come up to room temperature. The very next thing
you’re gonna want to do is set your oven to 350 degrees. So this recipe is divided
into two steps of preparation. First is the crust, the second is the filling. So
for the crust, you’re gonna need one of these guys, or something similar. If you
have a glass pie plate or a porcelain pie plate, that works fine. I’m gonna use
this cheapy pie tin that I got from the grocery
store. So for the crust, you’re gonna need a cup of coconut flour, four large eggs,
some liquid stevia (or as my wife calls it, “Little Stevie Wonder”), a quarter cup
of coconut oil — we’re gonna have to melt this down so that it is in liquid
form — and vanilla extract. What we’re gonna do is combine these items in a
mixing bowl and stir it, and that’s gonna form our crust. First — let’s just get this
part out of the way, and melt about a quarter cup of coconut oil. Get out of there. And we’ll put this right in the
microwave. [PewPewPew] So we’ve melted down our coconut oil, we’ve got about a quarter cup, and because we add wet ingredients to dry, we’re going to start with our coconut
flour. We need a cup. It’s gonna go right into our mixing bowl. The bowl looks very red in the camera. It IS very red.
There’s about a cup. And because we’ve already got our coconut oil melted down,
we’re just gonna add the rest of our moist ingredients directly into the
coconut oil, and then we’ll combine everything. So the first thing we’re gonna
add to our coconut oil is a teaspoon of liquid stevia. I picked this up on Amazon.
It’s Sweet Leaf liquid stevia. I’ll put a link in the description. It’s got a little
dropper. It smells so good! Next we’re gonna add some vanilla extract. The
recipe calls for a tablespoon, but we are running pretty low on this. We’ll see if
we have a tablespoon to throw in. If not, we’ll just throw in what we’ve got. Yeah,
we’re a little short on the vanilla extract, but I’m sure it’ll be fine.
Dump it in there. Next we’re gonna do four eggs. (crack / blop x4) Then let’s whisk the whole thing up. Go
for it, Caroline. All right, you wanna just drink that? No! Okay, I think that’s probably
pretty good. Why don’t we dump that into our mixture, here. This is gonna be your
crust. Okay! Okay, so here’s our crust mixture.
We’re just gonna put this into our pie tin (that’s a lot of crust). I’m gonna use a little bit of parchment paper to just kind of tamp this down, and get it adhered to the
sides of the pie tin. So this is our crust, and it’s gonna go into the oven, which is
set to 350°, for about 10 to 12 minutes. All right,
while our crust is starting to bake, we can begin working on the filling. If you
don’t have a mixer, you can just put these things together and whisk them all
up. I’m going to use the bowl that comes with my KitchenAid mixer, so it’ll make
things a little bit easier. You start by putting three eggs into the mixing bowl. We’re gonna give these a whisk, just to break up the yolks before we put them on the
mixer. Just break these up a little bit. To our egg mixture we’re going to
add 16 ounces of mascarpone cheese. This is what 16 ounces looks like, so we’re
just going to dump this entire thing in there, baby. Protective seal! Oh yeah, uh– ohh boy! Next we’re going to add four ounces of
cream cheese. This is an eight ounce bar, so half of this bar. And remember, this
has been sitting out. I’ve had it sitting out for about an hour now, so it’s… it’s
at room temperature. I believe that makes a difference. If you put it in colder,
your consistency is gonna be… whack. Just like Martha Stewart used to say. Okay, next, Caroline is going to put in two teaspoons of liquid stevia. Let’s call
that one. That’ll do it. That sound means that our crust needs to
come out! So it doesn’t look too much different. Smells good! We’re gonna leave
the oven…turn off the timer, but we’re gonna leave the oven at 350°, because that’s the same temperature at which we’re going to bake our cheesecake. A few more ingredients left to add to our mixture.
One of them is a quarter teaspoon of salt. Look at you! Good, dump that in there. We need two teaspoons of pumpkin pie spice. Perfect. That smells so Good! Aaand dump. And our last ingredient before we mix this all up is 100% pure pumpkin. NOT pumpkin pie filling. 100% pure pumpkin. A can is about 15 ounces, and that is what this
recipe calls for. So this entire can is going in! Old-school. Oh, Sophie think she’s getting fed. I
might need a spoon to get this out here. Oh, there it comes. All right, so here is our mixture. This is
going to be our filling. We’re gonna bring this right over to our mixer and
put it on low. Lock ‘er down, and…wheogghhh… Boy, I don’t know, Caroline. This looks
like an awful lot of filling. So here’s our mixture. Time to put it into the
crust. Looks very chunky. There are some bits of mascarpone cheese that did not
get fully…incorporated? But I think that’s gonna be fine. You know what? If we overflow, we
overflow. Okay, so we have a heaping pumpkin pie cheesecake,
ready to go in. I’m a little concerned that we are heaping at this point, and
any rising that happens is going to spill over the sides, but you know what?
There are worse things that could happen. So let’s put it in.
This goes in for an hour. All right, so I will check back in an hour, at which
point, we will turn off the heat, open up the door to the oven, let it sit for
another half-hour before we put it in the fridge overnight. We’re going to eat
this thing tomorrow. All right so it’s been an hour. I’m just gonna crack open
the oven here, turn it off, and let it gradually cool down. After about a half
an hour, I’m gonna throw in the fridge. Oh my god! Ooh! Hey, buddy.
How you doin’? So this looks and smells fantastic, but
it’s still pretty warm. So we’ll leave it on this… what would you call this? A cooling rack. It’s a muffin tin, turned upside down, because I couldn’t…. A.D. Keto couldn’t find the cooling rack. I couldn’t be bothered to find the cooling rack. I ‘ll put in the fridge before I go to bed. Okay, so it’s the next day, and the
pumpkin pie has been in the refrigerator for about 24 hours, and I could not be
more excited. Here it is. Look at that thing! That looks absolutely delicious.
The original recipe on KetoSizeMe said that the pie made 14 pieces, and I
could not for the life of me figure out how to slice a pie into 14 pieces, so I
redid the math a little bit, and I’m gonna make eight pieces. So the macros
that I flash up on the screen right here next to me are going to represent 1/8th of
this pie. So let us dig in. Oh, man. It’s so thick! You cut through the pie tin. Did I? Yeah. Oh my gosh. That looks amazing. This has about about a serving of heavy whipped cream on top,
which would probably add like, maybe a carb, but this is looking fantastic. So
that’s gonna wrap it up for this video. Please do check out KetoSizeMe, the
website and blog. A lot of good stuff over there. So that’ll do it for now! I hope
you have a fantastic day, and I will see you next time. Oh my god! AWWWSOGOOOD…

48 thoughts on “Delicious Keto Pumpkin Cheesecake Recipe!

  1. Dude! totally doing this. Been looking for a pumpkin pie thing that's keto friendly and this is def it. Thanks for posting!

  2. I've been binge watching your videos on and off all day. This looks amazing. I think I just found Christmas day desert. Thank you.

  3. Thanks for this looks great. You have to take a bit and react on video though. That’s an essential piece of any cooking video imo

  4. Overflow…set the pie on a cookie sheet before baking to prevent overflow from making a mess of your oven.

  5. I know this video's almost a year old but there's a chance you might read this anyway. When you're forming your crust in your pie plate, tin, dish, etc… cover it with parchment like you did but then use a flat bottom glass or stainless steel measuring cup to press it into shape. Then you can do all the frilly stuff on the sides by hand.

  6. This looks so delicious! But dude, you need a spring pan! Thanks for this! Can't wait to try it! (with a spring pan)

  7. OMG!!!!!! When it starts to cool off here in California this will be the first thing I make. That looks incredible.

  8. Thanks for another entertaining video. You had me worried for a minute that you weren’t going to taste it on camera. Whew! This video came up on my list for YouTube today, didn’t know I had missed any.

  9. Your Pumpkin Pie looks amazing! Another one of my favorites so I will try this recipe for Thanksgiving and/or Christmas! The Eggloaf (Mock French Toast) recipe turned out great! Thanks!

  10. OMG, just made a sample one to test before TG. It is fabulous! Thankyou and Happy Thanksgiving to you and your family.

  11. This is a weird question, but where did you get your eyeglass frames? I've been looking for that style of frames but haven't been able to find them. What is the name of the frames? I like the width of rectangular frames like that. They help me have better peripheral vision than most frames.

  12. Great recipe, thanks for sharing this video 🙂 my favorite part is when Sophie thought she was getting fed because you opened the can and she heard it.

  13. Wish I had seen this video sooner. Just made a cheesecake today with almond flour crust. I made two toppings, sugar-free caramel, and a mixed berry topping.

  14. Okay, so I'm going to try this. Made my crossed docked it with a dough docker came out absolutely gorgeous! My biggest fear was my filling when you said it was extra thick… So far so perfect LOL my feeling is like any other cheesecake I've ever made, not too thick not too thin. Perfect cheesecake batter. I'm just hoping the flavors are there I added an extra 1/4 cup of erythritol and a few drops of Stevia. The batter tasted amazing. Reason I was posting is should you make this again maybe don't use the packages? I actually bought the cream cheese in a tub. Not cheesecake filling but regular plain Philadelphia Cream Cheese at Costco in a large tub.
    I got a feeling this is going to be one of my biggest keto mistakes over I'm already a good cook but this tasted amazing and cheesecake is what I live for LOL…

  15. 🦃🍁UPDATE:🍁🦃
    I ate half the cheesecake! Lol (lost 1 lb over Thanksgiving day LOL I'll take it!)
    My husband ate the other half. Made homemade whipped topping from heavy whipping cream and erythritol and sprinkle pumpkin pie spice on top of our slices. To die for! I'm wondering if this is the same recipe… At first I thought it was your recipe but now I'm not sure. The one I used originally came from wholesome yum. Com?
    We do an annual Thanksgiving breakfast instead of dinner with our families. It's huge everyone gets together brings a dish you name it for breakfast it's there! We usually don't eat until around 10 a.m. being we are early birds my husband and I woke up And now have a new tradition since we are Keto….
    A slice of this pumpkin cheesecake with homemade whipped topping and bpc!☕ Oh my God we were full afterwards by the time we got to my sisters we didn't even want to eat LOL made for easy day still had turkey for dinner but it was a very simple dinner I loved it! Not overwhelmed whatsoever. Finding on keto I don't sweat things so much….
    Hence one of my favorite sayings, don't sweat the petty things and don't pet the sweaty things! Happy holidays to all!!

  16. Did you know that smoking/nicotine causes a spike in blood glucose, and then suppresses insulin from clearing the glucose from the blood stream… Nicotine is an instant insulin resistance maker and throws the smoker into hyperglycemia… The surefire prequel of the diabetes…

Leave a Reply

Your email address will not be published. Required fields are marked *