Fri, 12 Nov | Boston

Recipe Swap: No Bake Pumpkin Cheesecake

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Recipe Swap: No Bake Pumpkin Cheesecake

Time & Location

12 Nov, 6:00 pm
Boston, 9 Fulda St, Boston, MA 02119, USA

About the event

The Ingredients: Keto Pumpkin Cheesecake

  • 8 or 9 inch pie crust– Any pie crust of choice will work.
  • Heavy cream– Also known as double cream or thickened cream.
  • Cream cheese– Room temperature cream cheese and full fat. I don’t recommend using reduced-fat cream cheese, as the filling will be less firm and sturdy.
  • Pumpkin puree– Unsweetened pumpkin puree! Canned or Homemade
  • Sugar Free powdered sugar
  • Cinnamon-A must for any fall-inspired dessert. Cinnamon and pumpkin is an incredible combination.
  • Nutmeg– Like cinnamon, nutmeg works so well in pumpkin desserts.
  • Whipped Cream such as Cool Whip or Readi Made

Putting it All together

The Instructions:

  1. Start by preparing your pie crust then refrigerate it to set.
  2. In a medium bowl, beat your heavy cream until stiff peaks form.
  3. In a separate bowl, beat your cream cheese until fluffy.
  4. Slowly add your pumpkin puree until combined.
  5. Next, add your powdered sugar slowly, until no clumps remain.
  6. Add the spices until combined, before folding in the whipped cream.
  7. Transfer the cheesecake mixture into the crust and refrigerate overnight.

Keto graham cracker pie crust

  • Cookies– You want to use a mild flavored cookie, similar to a traditional graham cracker. I prefer to use either peanut butter cookies or shortbread cookies.
  • Granulated sweetener of choice– I used allulose, but erythritol, and monk fruit sweetener can be used.
  • Butter– Unsalted and melted butter.

Instructions:

  1. Start by adding your cookies into a high speed blender or food processor. Blend very well, until fine crumbs remain.
  2. Now, transfer into a large mixing bowl. Add your granulated sweetener and melted butter and whisk together, until combined and a texture similar to wet sand.
  3. Now, transfer into an 8 or 9-inch pie dish and refrigerate for at least an hour, to firm up.

Tips to make the best low carb graham cracker crust:

  • If you’d like a crispy and firm crust, bake it for 10-15 minutes at 180C/350F. Let it cool completely, before filling.
  • You can use any cookie you like. Avoid ones that have chocolate chips or dried fruit/nuts mixed in. Make sure your butter is melted, otherwise there will be chunks of butter throughout.
  • This crust can be used for individual desserts, like cheesecake cupcakes.
  • Storing and freezing graham cracker crust
  • To store: Graham cracker crust can be stored in the refrigerator, covered. It will keep well for at least 4 weeks.
  • To freeze: Place the crust in a shallow container (or in the pie tin itself!) and ensure it is completely covered. Place it in the freezer and it will keep well frozen for up to 6 months. Thaw it overnight in the refrigerator before using it.

Homemade Pumpkin Puree - Butternut Pumpkin or Jap Pumpkin

The cooking method

  • Oven Option– Place your cubed pumpkin onto a baking tray covered in parchment paper. Bake at 180C/350F for 40 minutes, flipping halfway through. You want to remove your pumpkin from the oven once it is soft, and not yet golden brown.
  • Microwave Option– My favorite method as it takes 5 minutes. Place pumpkin in a microwave safe dish and cover it with plastic wrap. Microwave for 4-5 minutes. Carefully remove the plastic covering and allow it to cool completely.
  • Boiling Option– Fill a saucepan with water and place your cubed pumpkin in it. On medium heat, bring it to a boil. Once it is boiling, reduce it to low and allow it to simmer for 10-12 minutes, until soft and tender.

The Instructions

  • Once you have cooked your pumpkin, allow it to cool to room temperature. Once it is cooled, use a stick mixer or food processor and pulse your pumpkin until thick and smooth and completely pureed.

Storing and Freezing pumpkin puree

  • To store: Pumpkin puree should always be stored in the refrigerator, in a sealable container. Pumpkin will keep fresh for up to 2 weeks.
  • To freeze: Place leftover pumpkin puree in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.

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