Pumpkin Cream Cheese Cheesecake

I had been meaning to make a pumpkin cheesecake for a long long time. The trouble was finding enough time. This memorial weekend was the perfect time to test one or two out :D

For the graham cracker CRUST (yields two 8-inch pie pans):
10 whole cinnamon graham crackers, finely crushed
6 tbs unsalted butter, melted

Mix together, then pack it tightly into your pie pans. Bake in preheated oven of 325°F for 7-8 minutes. Then set aside.

For the coconut flour CRUST (if on keto diet) (yields two 8-inch pie pans):
1/2 cup butter, at room temperature mixes easier
2 eggs
1/4 tsp kosher salt
3/4 cup coconut flour

Mix first three ingredients and then add the coconut flour in approximately three stages until it is well incorporated. Then pack it tightly into your pie pans. Bake in preheated oven of 400°F for 7-8 minutes. Then set aside

For the FILLING, you will need the following (yields two 8 inch pies):
24 oz cream cheese
4 eggs
1 tsp vanilla extract (not used if on keto diet)
1.5 tsp lemon juice
8 tbs granulated sugar (6 tbs splenda if on keto diet)
1 cup canned pumpkin
4 oz evaporated milk (4 oz heavy whipping cream if on keto diet)
2 tsp pumpkin spice
a pinch of salt (optional)

"Regular" pumpkin cream cheese cheesecake

Keto friendly pumpkin cream cheesecake

Here's what I did:

1. Preheat oven to 325°F.
2. In a mixer, mix the cream cheese and 3 eggs. Then add the vanilla extract, lemon juice and sugar. Mix together until all ingredients are well incorporated. (This is pretty much the cream cheese cheesecake batter.)
3. Then, add 1 cup of the canned pumpkin. Mix well.
4. Then, add the last egg and 4 oz of evaporated milk OR heavy whipping cream and 2 tsp pumpkin spice and pinch of salt (optional). Again, mix well.
5. Pour the batter into your cooled crust.
6. Bake for about 1.5 hours or until done.
7. Let it cool for about 10 minutes and then refrigerate until ready to serve.

I have to be honest and say that the splenda version has more pumpkin taste to it whereas the "regular" version is a bit dry (maybe add more evaporated milk next time?). Nevertheless, they are both still tasty for not being an exact recipe since I basically combined my go-to pumpkin pie recipe with my cheesecake recipe. heh.

Here are pics of my attempt at making mini pies instead of a second "regular" cheesecake:

They cracked horribly because they were baking on the top half of my oven whereas the bigger pies baked in the middle shelf...

Covered the cracks with amaretto whipped cream*. All better! :D

*Amaretto whipped cream is just heavy whipping cream, a bit of powdered sugar (or splenda if on keto) and Disaronno (not for keto diets). 

These are pictures of my second keto friendly cheesecake:

5/29/13 update: I froze the "mini pies" and it turned out delicious! It's kind of like an ice cream substitute, but with a bit of pumpkin flavor. Also, next time I make the regular version, I will try it out with brown sugar. It might help bring out more of the pumpkin flavor.