SuperCharged Pumpkin Cheesecake
This pumpkin cheesecake recipe is from my mother – Barbara Jockers. It is definitely not low-carb or ketogenic but it is gluten and grain free. I wouldn’t recommend consuming this on a regular basis but it is a wonderful treat during a carb up day.
We had it for Thanksgiving a few years back and it was really good!! Try it out sometime and let me know how you enjoyed it! If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
SuperCharged Pumpkin Cheesecake
Yield 8 Slices
- 16 oz. organic cream cheese
- 2 pastured organic eggs - lightly beaten
- 1/2 cup monkfruit sweetener
- 1-2 tsp vanilla extract
- 1 15 oz. can organic pumpkin solid pack
- Pumpkin pie spices to taste
- 1/4 lb. grass-fed butter melted
- 1 cup chopped pecans, walnuts and almonds
- 1/4 cup coconut flour
- 1 tsp monkfruit sweetener
- 1/2 tsp cinnamon
Step #1: Gather all the ingredients
Step #2: Make up the crust first by grinding up nuts in the food processor or blender to a cornmeal consistency.
Step #3: Next, mix the ground nuts, coconut flour, monk fruit sweetener, cinnamon together with melted butter in a food processor.
Step #4: Press this crust mix into a 9-10" deep dish pie pan along the bottom and up the sides of the pan.
Step #5: Allow the crust to cool (it should be room temp but when it cools it sets into a harder crust) by setting in refrigerator.
Step #6: While the Pie crust is setting: Preheat the oven to 350 degrees
Make Pie Filling:
Step #1: Beat cream cheese with electric mixer until smooth (this is easier if it is at room temp to begin with).
Step #2: Keep the cream cheese mix in a bowl and gradually beat in eggs, granulated sugar and vanilla with the electric mixer until smooth.
Step #3: Add brown sugar and pumpkin pie spice into remaining cheese mixture.
Step #4: Pour 1/2 can pumpkin mixture into crust. Then add the cheese mixture. Top with the rest of the reserved pumpkin mixture.
This should make 2 layers of pumpkin. Pumpkin on the bottom, cheese in the middle and pumpkin on the top.
Step #5: Bake cheesecake until set 35-40 mins.
Step #6: Refrigerate until chilled (or freeze if you want to preserve it longer).
***The nutrition info for this recipe is based on the linked ingredients above**
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 44 g
Total Carbohydrates 13 g
Dietary Fiber 5 g
Sugars 3 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
This pie tastes so amazing – it is quite addicting! My mom made it for Thanksgiving! I prefer no sugar in this at all…it still tastes great and one could experiment with stevia in this. This is completely grain-free and when done correctly it is loaded with superfood nutrition.
Grass-fed butter has tons of omega 3 fatty acids and CLA. Coconut flour is loaded with good prebiotic fibers and sprouted seeds are rich in trace minerals and antioxidants. I like to add some unsweetened vanilla coconut yogurt on top afterwards and sprinkle some fresh or frozen berries for added antioxidants. It is fairly easy to make and tastes out of this world! Enjoy!
Let us know your thoughts on the pumpkin cheesecake in the comments section below. If you are looking for a more detailed fat burning, keto meal plan and recipes than check our complete Navigating the Ketogenic Diet program here