Peak Yogurt

Keto Pumpkin Cheesecake

Keto Pumpkin Cheesecake

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Keto Pumpkin Cheesecake

Adapted from @ketoforreallifepeople

Ingredients:

Pie Crust

1 1⁄2 C whole pecans
1⁄2 tsp cinnamon
1⁄4 cup sweetener of choice (we used Truvia)
1 pinch kosher salt
1 Tbsp butter, melted
1 egg white
  1. Preheat oven to 350degF.
  2. In a food processor, process pecans until they are a fine meal. Add sweetener, cinnamon & salt. Pulse a few times.
  3. While food processor is running on low, add the melted butter & egg white until dough is completely blended & clumped together.
  4. Lightly butter pie pan.
  5. Add dough & cover with a piece of plastic wrap.
  6. Using your fingers or the bottom of a glass, gently press to cover the bottom & sides of the pie pan. Remove the plastic wrap.
  7. Bake the crust for 10 minutes. It will puff a bit in the middle but will flatten again as it cools. If you use this crust for a baked pie, when you bake it again cover the edges with foil so that it doesn't over-brown.

Pumpkin Filling

2 Tbsp butter, melted
16 oz. cream cheese softened
1 C Pumpkin Pie Filling (or homemade with your own sweetener)
1 - 5 oz Cup Plain Peak Yogurt
3 eggs

1 Tbsp vanilla

Optional Toppings: 1 - 5 oz Cup Vanilla or Plain Peak Yogurt
  1. Beat butter and cream cheese until smooth with hand mixer.
  2. Add the Pumpkin Pie Filling and yogurt and mix well.
  3. Add the eggs and vanilla - mix until smooth.
  4. Pour into the pan and smooth the top.
  5. Bake at 350degF for 30-40 mins.  
  6. Turn oven off and leave in oven 1 hour to set.
  7. Remove and chill in fridge until firm ~3-4 hours.
  8. When serving, dollop with choice of vanilla or plain peak yogurt.