Are you ready to take your carnivore lifestyle to the next level with a delicious dessert? Introducing my carnivore pumpkin spice cheesecake, a rich and creamy indulgence with zero carbs!
This cheesecake combines the smoothness of cream cheese with a hint of pumpkin spice. Whether you’re a seasoned carnivore or just looking for a guilt-free treat, this recipe is sure to satisfy your sweet tooth while keeping you on track.
Let’s dive into the steps to create this mouthwatering masterpiece! This recipe is super easy!
👍 Why You’ll Love This Recipe
Quick and Easy– This recipe is a breeze to whip up. With just a few simple steps, you can have a delicious cheesecake ready to bake in no time. Perfect for those busy days when you crave a homemade dessert without spending hours in the kitchen.
Creamy Dreamy Texture- The combination of cream cheese and eggs creates a silky, smooth texture that melts in your mouth. Each bite is a luscious experience, making it hard to stop at just one slice.
Perfectly Balanced– The vanilla extract adds a lovely depth of flavor, complementing the pumpkin spice perfectly. This balance ensures that no single flavor overpowers the others, giving you a harmonious and delightful taste in every bite.
✨ Recipe Ingredients
- 3 Eggs
- 2 pounds (900g) Cream Cheese (softened)
- 1 1/2 Cups Erythritol (important: omit if on strict carnivore diet).
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1 1/4 teaspoons Vanilla Extract
👨🍳 How To Make
Follow these steps to make the best carnivore pumpkin spice cheesecake:
Step 1
Place the cream cheese and erythritol into a bowl. Use a hand mixer (or use a stand mixer instead) on low for 2-3 minutes until everything is well combined and creamed together.
Step 2
Add the vanilla and pumpkin pie spice. Mix for another minute.
Step 3
Add the eggs one at a time on low speed, mixing completely before adding the next egg.
Step 4
Grease a 9-inch springform pan with butter (a smaller springform will work well too). Wrap the outside of the pan tightly with aluminum foil (as tight as possible. I used a double layer). Line the bottom with a parchment paper circle.
Step 5
Pour the cheesecake batter into the prepared pan. Tap the pan to release air bubbles. Place the springform pan in a deep baking dish. Pour very hot or boiling water into the dish until it reaches 1/3 up the side of the springform pan.
Step 6
Bake at 350°F for 55-60 minutes until set. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes.
Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours. Run a knife around the edge to release the cheesecake, then slice and serve! Enjoy.
💡Tips
1. The Water Bath
The water bath is an important step for a moist and crack-free cheesecake. Using very hot or boiling water ensures the cheesecake bakes evenly and gently. The water should reach about one-third up the side of the springform pan.
Be careful when pouring the water to avoid splashing it into the batter. Placing the springform pan in a larger, deep baking dish before adding the water bath makes this step easier and safer.
2. Baking and Cooling
Baking the cheesecake at 350°F for 55-60 minutes is just the beginning. The cheesecake is done when the edges are set, but the center still has a slight wobble. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 30 minutes in the residual heat.
This slow cooling process helps prevent the cheesecake from sinking or cracking due to a sudden temperature change.
After removing it from the oven, let it cool completely at room temperature before refrigerating. Patience is key here- rushing this process can ruin the cheesecake’s texture.
You’ll Love These Recipes Too
If you liked my recipe, make sure to check out these amazing carnivore friendly recipes too:
Carnivore Pumpkin Spice Cheesecake
- 3 Eggs
- 2 pounds Cream Cheese (softened) (900g)
- 1 1/2 Cups Erythritol (important: omit if on strict carnivore diet).
- 1 1/2 teaspoon Pumpkin Pie Spice
- 1 1/4 teaspoons Vanilla Extract
- Place the cream cheese and erythritol into a bowl. Use a hand mixer (or use a stand mixer instead) on low for 2-3 minutes until everything is well combined and creamed together.
- Add the vanilla and pumpkin pie spice. Mix for another minute.
- Add the eggs one at a time on low speed, mixing completely before adding the next egg.
- Grease a 9-inch springform pan with butter (a smaller springform will work well too). Wrap the outside of the pan tightly with aluminum foil (as tight as possible. I used a double layer). Line the bottom with a parchment paper circle.
- Pour the cheesecake batter into the prepared pan. Tap the pan to release air bubbles. Place the springform pan in a deep baking dish. Pour very hot or boiling water into the dish until it reaches 1/3 up the side of the springform pan.
- Bake at 350°F for 55-60 minutes until set. Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes.Remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours. Run a knife around the edge to release the cheesecake, then slice and serve! Enjoy.
Very Tasty