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Keto Pumpkin Cheesecake
The holidays are upon us! And the media is having a field day shoving all things pumpkin spice down our throats. (Pumpkin Spiced Spam, anyone?) But don't despair! Here is one recipe NO ONE will have to be forced to eat! This creamy, decadent cheesecake is perfect from Halloween through New Year's! So have a big slice, knowing you'll be one of the few who doesn't have the word DIET on their New Years Resolution list!!
Ingredients
Method
- Preheat oven to 350*
- Melt butter.
- Combine melted butter, almond flour and swerve till combined.
- Press into bottom of spring pan evenly.
- Bake crust for 12 to 15 minutes, until lightly browned.
- Cool for 15 minutes.
- Reduce oven to 325*
- After cooling, cover bottom of cooled pan with foil. This will prevent leaking if you use a waterbath to cook the cheesecake. It isn’t strictly necessary, but it helps prevent the cheesecake top from cracking.
- In bowl of KitchenAid, combine softened cream cheese and sweeteners.
- Scrape down bowl.
- Add eggs one at a time till incorporated.
- Add cream , sour cream, vanilla and cinnamon. Mix till incorporated.
- Add pumpkin and mix till smooth.
- Pour into pre-baked crust.
- If using a water bath, place cheesecake in large pan in oven. Now pour boiling water in pan about an inch high. Either way, bake for 60 minutes. Center should still be a bit jiggly.
- Remove from oven and chill before serving.
Nutrition
Video
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Notes
Notes
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Cream Cheese
Philadelphia Original Cream Cheese (8 oz, 4-pack)
Almond Flour
Wholesome Yum Fine Blanched Almond Flour (3 lb)
Butter
Kerrygold Pure Irish Butter Unsalted (8 oz, 4-pack)
Swerve
Swerve Granular Sugar Replacement (12 oz, 2-pack)