Low Carb Keto NY Style Pumpkin Cheesecake

Low Carb Keto NY Style Pumpkin Cheesecake

“These vagabond shoes, they are longing to stray. I want to be a part of it. New York, New York!” - Frank Sinatra

Today I made a New York Style cheesecake so naturally, I have Frank Sinatra’s “New York, New York” stuck in my head.

 Low Carb Keto NY Style Pumpkin Cheesecake Recipe

I’ve been belting it out just like Ol’ Blue Eyes used to do. (below)

There is really no other way to sing it. You have to go all in.

Just like when you make New York style cheesecake.

It takes 5 hours from start to finish, so you really do need to commit to it. The reason it takes so long is because you are allowing the cheesecake to slowly cool down to room temperature. If you do it too quickly, then the cheesecake will collapse in the middle. It’ll still be delicious, but it won’t be a firm, tall New York style cheesecake.

 Low Carb Keto NY Style Pumpkin Cheesecake Recipe

Today’s low carb cheesecake has two lovely layers: vanilla and pumpkin.

So the cheesecake really tastes like Fall. It’s the perfect thing to bring to Fall parties and events. No one will suspect that it is actually low carb and sugar free. But you know what they say about low carb New York style cheesecake, don’t you?

It’s king of the hill, A #1, head of the heap!

 Frank Sinatra Sings New York New York Gif
low carb, Keto, Paleo, THM-S, Atkins, LCHF, Grain Free, Gluten Free, Sugar Free, Cheesecake, Pumpkin, New York Style, NY Style
Dessert
American
Yield: 12

Low Carb Keto New York Style Pumpkin Cheesecake

prep time: 15 minscook time: 4 hour and 45 minstotal time: 4 hours and 60 mins

This Low Carb Keto New York Style Pumpkin Cheesecake has two layers of deliciousness. It really tastes like Fall.

ingredients:

Vanilla Layer:

20 oz (2 1/2 packages) full fat cream cheese

1/2 cup Swerve or equivalent granulated sweetener

2 large eggs

1/2 cup full fat sour cream

1 tablespoon vanilla extract 

1 dash salt


Pumpkin Layer:

20 oz (2 1/2 packages) full fat cream cheese

3/4 cup Swerve or equivalent granulated sweetener

3 large eggs

1/2 cup full fat sour cream

1 (15oz) can pumpkin puree

1 tablespoon vanilla extract 

1 dash salt

1 tablespoon ground cinnamon

1/8 teaspoon ground cloves

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

12 drops yellow food coloring, optional

7 drops red food coloring, optional

instructions:

1.  Preheat oven to 400 degrees F and grease a 9 or 10 inch springform pan.  Check to see if the pan is waterproof, and if not, then duct tape the bottom to seal it.  Find a large roasting pan that the springform pan will fit inside.  Fill the roasting pan with 1 inch of water and preheat in the oven.

2.  Add all ingredients for the vanilla layer to a food processor or high powered blender and blend until smooth and combined.  Add mixture to the spring form pan.  Smooth the top with a spatula.

3.  Add all remaining ingredients to the food processor or high powered blender and blend until smooth and combined.  Pour on top of the vanilla layer and smooth with a spatula.

4.  Put the cheesecake pan into the roasting dish and bake for 15 minutes.

5.  Lower the heat to 275 degrees F and bake for another 1 1/2 hours until top is browned and the cheesecake is pulling away from the sides of the pan.

6.  Turn off the heat and leave the cheesecake in the oven for 3 more hours to slowly come to room temperature..

7.  Put the cheesecake in the refrigerator and chill for 4 hours.

NOTES:

Alternately, bake in springform pan without water bath for 55-60 minutes at 350 degrees F.

calories

417

fat (grams)

38

carbs (grams)

9

net carbs

8

protein (grams)

9

fiber (grams)

1
Created using The Recipes Generator

You’ll need this specialty ingredient:

 Low Carb Keto NY Style Pumpkin Cheesecake Recipe
Low Carb Mock Apple Cobbler

Low Carb Mock Apple Cobbler

Low Carb Keto Chicken, Shrimp and Sausage Gumbo

Low Carb Keto Chicken, Shrimp and Sausage Gumbo