Fri, Nov 12|
Recipe Swap: No Bake Pumpkin Cheesecake
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Time & Location
Nov 12, 2021, 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
- Start by preparing your pie crust then refrigerate it to set.
- In a medium bowl, beat your heavy cream until stiff peaks form.
- In a separate bowl, beat your cream cheese until fluffy.
- Slowly add your pumpkin puree until combined.
- Next, add your powdered sugar slowly, until no clumps remain.
- Add the spices until combined, before folding in the whipped cream.
- 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.
- Start by adding your cookies into a high speed blender or food processor. Blend very well, until fine crumbs remain.
- 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.
- 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.
- 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.