Low Carb Bourbon Pumpkin Cheesecake
I have been living the low-carb life for the past 8 months now. The best part about this lifestyle other than the fact I have shed numerous unwanted pounds (and lowered my cholesterol) is that I can still enjoy my favorite bourbons and whiskeys in moderation of course. The next best part is all the full fat items like real butter, sour cream, cream cheese, bacon, sausage, hard cheeses, steak, chicken, and wait did I say cheese! Yes, my love for cheese is definitely satisfied and though I try to stay on the cleaner side of the low carb life and get plenty of green veggies sometimes you just need that extra boost or a decadent dessert.
My first challenge when starting this way of eating was to figure out a really great homemade dessert. I decided to perfect a low carb cheesecake. In the beginning I made at least 20 different recipes or versions of low carb cheesecake and mouse trying various non-sugar sweeteners of different formats until I finally figured out the perfect balance. With fall just around the corner I thought now was the time to start working on a pumpkin version. Somehow I struck gold on the first one I tried. Only hoping I get as lucky on my Christmas version! I paired my dessert with the full flavored, Old Forester 1920 Prohibition Style Bourbon served neat. the combination was delightful!
NOTE: If your in phase 1 of a low carb diet this will not be a recipe for you, this is a great phase 2 treat in moderation or maintenance mode recipe as it contains 15 Net carbs per serving which is relatively low when speaking of such a decadent dessert! Hint you can eliminate 1-2 carbs by making it crust-less and sprinkling some ground flax seed on top lightly as an alternate for texture and fiber!
1 cup Almond Flour (courser mill should be light and dark speckled, not super fine)
3 Tablespoons Butter un-salted, melted
1/2 Teaspoon ground nutmeg
2 Tablespoons Swerve or Erythritol (zero sugar)
1 1/2 Cups Pure Pumpkin Puree
2 eggs, beaten, room temperature
1 Teaspoon pumpkin pie spice (or mix 50/50 ground cinnamon, nutmeg)
1/2 Teaspoon Fresh ginger puree (the tubes in the produce section work great)
1/2 Teaspoon Salt
2 Packages of cream cheese room temperature
1 Cup Swerve or Erythritol (reduce to 3/4 cup to make filling less sweet based on preference)
2 Tablespoons Heavy Whipping Cream
4 Tablespoons Bourbon, (dig in and find a nice full flavored heavy on the vanilla version, Old Forester 1897, Coopers Craft, or even some 1792 single Barrel leaves some great taste in your baked goods).
1/8 Cup Sour Cream
1 Tablespoon Coconut flour
**Do not use lite or fat free ingredients this will only raise the carb content since sugar is added to these products for flavor.
Mix Sugar free maple syrup mixed with a bit of bourbon for a drizzle and some whip if you want a topper!
Preheat oven to 350 degrees, mix crust ingredients and push flat into the bottom of a 9" spring form pan. Bake for 5 to 7 min and remove pan from oven.
While the crust is backing mix the first five ingredients of the filling to make the pumpkin mixture. In a separate bowl whip together the next 5 ingredients to make the cream cheese mixture. Last combine the pumpkin mixture with the cream cheese mixture and add the coconut flour.
Reduce heat to 300 degrees. Fill spring form pan with filling and bake for 1 hour and 15 minutes or until center has a slight jiggle but appears is set. Check cheesecake at the 1 hour mark. As a baker we all know our ovens are a bit different adjust yours as needed. Mine was done at 1-hour and 5 minutes while some may cook faster or slower. Refrigerate the dessert till cool. Serve alone or add topping for a extra burst of sweetness.
Hope you enjoy this treat. Let me know how yours turned out and what bourbons you used to cook and pair with yours!
Cut into 10 Servings: each serving contains about: 311 Calories, 25.1g Fat, 20.4 Total Carbohydrates, 5.1 g Fiber = about 15 Net Carbs per serving! (No topping)