Pumpkin Cheesecake with Caramel Drizzle

Fat
Protein
Carbs
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Prepares {{ multiplier * 16 }} servings!

Recipe Ingredients

---
For Cheesecake:
0.5
c Extra Fine Whole Milk Ricotta(to refine, blend in food processor)
24
oz Cream Cheese
0.5
c Pumpkin Puree
0.5
c Sour Cream
.75
c Granulated Erythritol
0.33
c Heavy Cream
1
tbsp Vanilla Extract
1
tbsp Fresh Lemon Juice
0.5
tbsp Pumpkin Pie Spice
2
--- Eggs
3
--- Egg yolks
---
For Caramel:
2
tbsp Butter
3
tbsp Granulated Erythritol
1
tbsp Coconut Sugar
.25
c Heavy Cream
0.125
tsp Xanthan Gum
0.125
tsp Sea Salt
0.5
tsp Vanilla Extract
recipe-image
Shelby Goldman
author-image
Preparation Time: 45 min
Cooking Time: 120 min
Servings Made: 16 Servings
1 Slice per serving.

Recipe Instructions

Take out all chilled ingredients to let them come to room temperature – this is very important for the cream cheese.

Preheat oven to 400 degrees F.

Spray the spring-form pan with nonstick vegetable oil cooking spray. Set aside. In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.

In a food processor – combine the ricotta, pumpkin, softened cream cheese and Erythritol and mix until smooth.

If you notice any clumps in the batter – run the mixture through the strainer. You do not want any clumps of cream cheese. This may be tedious, but it’s worth it.

In a separate bowl, whisk heavy cream, vanilla, pumpkin spice, lemon juice, eggs, and egg yolks until blended.

Combine the cream cheese mixture with the egg mixture until just combined. Be careful, not to over mix.

Pour batter into the greased spring-form pan. Lightly tap the pan against the counter to bring out any air bubbles.

Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 90 minutes, or until top is light golden brown.

Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. Try not to open the oven door, this helps the cake set properly.

While the cake is cooling, make the caramel topping.
a. Melt the butter over medium heat.
b. Added the sugars and bring to light boil. Stirring consistently so sugar doesn’t stick to sides.
c. When the mixture thickens, turn off the heat and add the cream. Careful as it will bubble.
d. Sprinkle the xanthan gum over the mixture and whisk vigorously. Add the salt.
e. Bring back to boil for another minute.
f. Let cool completely. Slowly add water if it becomes too thick

Drizzle caramel over cake.

Serve chilled.

Recipe Statement

The macronutrients of your dish will depend on the type and brand of the ingredients you use. This could make your dish different from ours.

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