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How To make Pumpkin Walnut Cheesecake
6 oz Zwieback crackers, crushed
1 c Sugar
3/4 c Brown sugar
6 tb Butter, melted
24 oz Cream cheese, softened
5 Eggs
16 oz Pumpkin
1 3/4 ts Pumpkin pie spice
1/4 c Heavy cream
Topping: 6 tb Butter, softened
1 c Brown sugar
1 c Walnuts, coarsely chopped
Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325) for one hour and 35 minutes. While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes. Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe! :-) Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.
How To make Pumpkin Walnut Cheesecake's Videos
THE BEST KETO PUMPKIN CHEESECAKE! Better than store bought! Simple & Easy Low Carb Dessert!
KETO PUMPKIN CHEESECAKE! Simple & Easy Low Carb Dessert!
Keto Pumpkin Cheesecake Recipe:
Use a 9 springform pan. If you are using a 6 springform pan, half this recipe like I did in the video!
Servings: 10-12
Crust:
1 cup almond flour
2 tbsp powdered sweetener (I used this:
1/2 tsp pumpkin pie spice
4 tbsp butter (I used Kerry Gold)
Filling:
16oz cream cheese or 2 packs, completely softened ( I used Philadephia)
1/2 cup pumpkin purée (I used this one:
1/2 cup sweetener for monkfruit, confectioners. If using allulose - do 2/3 cup sweetener (I used this:
2 eggs, room temperature
1/2 tsp cinnamon
1 tsp pumpkin pie spice
Optional: Dash of salt
Condensed Milk Topping:
Please Note: Nutrition does not include condensed milk -
Nutrition, PER SLICE (if you cut into 10 slices): Calories: 292, Net Carbs: 4.5g, Fat: 26.1g, Protein: 6.6g
00:40 The Crust
02:20 Creating the mixture
08:17 The Taste Test!
Best 1 Minute Keto Low Carb Vanilla Mug Cake
Homemade Keto Salsa Macha
Keto Cheese Stuffed Zucchini
Keto Low Carb Shakskuka
Check out my other Keto Low Carb Breakfast Recipes:
Keto Coconut Flour Pancakes
Keto Pancake Cereal
3 Minute Crispy Bacon
Keto Low Carb Chorizo Skillet
Keto Low Carb Appetizers:
Keto Lemon Pepper Cajun Wings:
Keto Fried Pickles
Keto Mozzarella Sticks
Keto Broccoli Salad
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Keto Crostini
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Keto Coleslaw
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Keto Low Carb Burrata Salad
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BEST KETO PUMPKIN CHEESECAKE RECIPE! How to Make Keto Pumpkin Cheesecake Bars
Keto Pumpkin Cheesecake Bars! Low Carb, Simple & Easy Keto Dessert or Snack by Low Carb Love
Pumpkin Layer:
* 1 can 15 ounce pumpkin purée
* 3/4 cup of heavy cream
* 2 large eggs
* 3/4 cup of sweetener
* 1 teaspoon of vanilla extract
* 1/2 teaspoon of pumpkin pie spice
* 1/2 teaspoon of cinnamon powder
Cheesecake Layer:
* 8 oz cream cheese, softened
* 1 large egg (room temp)
* 1 egg yolk (room temp)
* 1/2 cup sweetener
* 1/4 cup heavy cream
* 1 teaspoon vanilla extract
Crust:
* 2 cups almond flour
* 1 cup of chopped walnuts
* 6 tablespoons sweetener
* 10 tablespoons melted butter
1. Make crust is food processor. Press in prepared baking pan.
2. Make pumpkin layer creaming together al ingredients.
3. Spread over press crust.
4. Make cheesecake layer mixing until creamy.
5. Pour over pumpkin layer.
6. You can either leave it as is. Or drop spoon fills to make swirl designs.
7. Bake at 350 for 35 to 40 minutes
8. Cool for 30 minutes
9. Then fridge for 2 hours
10. Cut and serve
Nutrition Facts: ENTIRE RECIPE!
Calories: 4610
Fat: 434g
Carbs: 49g (4 net carbs per bar)
Protein: 96g
Related Videos:
Keto Low Carb Asian Meals:
BEST KETO SHRIMP FRIED RICE I Super Fluffy I Easy and Simple Meal
BEST KETO HONEY WALNUT SHRIMP I Tastes Like the Restaurant I Easy & Simple Recipe
KETO CASHEW CHICKEN I EASY & SIMPLE CHINESE TAKEOUT MEAL
More Keto Low Carb Mug Cakes:
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Pumpkin Spice Mug Cake
September’s Keto Low Carb Recipes:
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Easy No Bake Pumpkin Cheesecake / A New Recipe Every Day!
Easy to make No bake cheesecake with rich aroma and super creamy texture. I love it :)
Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!
Ingredients for 6 servings:
300 g pumpkin puree
400 g cream cheese
50 g butter at room temperature
180 g powdered sugar
1 tsp vanilla extract
½ tsp ginger powder
For the crust:
180 g rye crackers
100 g melted butter
50 g baked walnuts
1 tsp pumpkin spice
2 tbsp sugar
For serving:
Whipped cream
Pumpkin spice
Pumpkin Cheesecake with Pecan Crumble - Gluten Free
This Pumpkin Cheesecake with its Pecan Crumble on top just screams holiday dessert. The cheesecake itself has that same dense silky texture we all love in a cheesecake but it also has the flavor of a pumpkin pie thrown into the mix. The pumpkin puree in the recipe takes up the volume of 2 additional blocks of cream cheese and trims a ton of calories and fat versus an ordinary New York cheesecake. The low fat cream cheese and sour cream save even more calories. And the crust is made from those delicious honey ginger cookies from my last video.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Ingredients list:
FOR THE CRUST:
3 cups gluten free ginger cookie crumbs
4 tbsp butter, melted
2 tbsp sugar
FOR THE BATTER:
(3) 8 oz packages of light cream cheese
1 ½ cups dark brown sugar
1 tsp vanilla extract
1 cup low fat sour cream
5 eggs
15 oz can pumpkin puree
1 tablespoon pumpkin pie spice
FOR THE CRUMBLE:
½ cup gluten free Bisquick
½ cup brown sugar
½ tsp cinnamon
4 tbsp cold diced butter
½ cup chopped pecans
For additional free healthy dessert recipes, cooking tips and tutorials go to
To find this recipe at FaveHealthyRecipes go to
Cheesecake Pumpkin Walnut - Wicked Good Eats
Pumpkin Walnut Cheesecake - Wicked Good Eats
Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
RECIPE:
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