Keto Recipe: Pumpkin Cheesecake
If you are one of those who loves the flavors of fall, check out this delectable pumpkin cheesecake!
Ingredients
Crust
• 2 Tbsp powdered keto-friendly sweetener (ex: Erythritol, Swerve, Xylitol, Lakanto Monkfruit, etc.)
• 2 Tbsp butter
• 1 cup almond flour
• 1/2 tsp pumpkin spice
Filling
• 16 oz cream cheese, room temperature
• 1 cup powdered keto-friendly sweetener
• 1 cup pumpkin puree
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp pumpkin spice
Directions: Base
1. Preheat the oven to 325F. Line an 8x8 pan with parchment paper or grease with butter and set it aside.
2. In a medium bowl, combine the melted butter and erythritol and mix until fully blended. Next, add the almond flour and pumpkin spice and stir until combined.
3. Transfer the mixture to the prepared 8x8 pan and press evenly mixture on the bottom of the pan. Bake in the oven for 10 minutes, then set aside to cool.
Directions: Filling
1. In a large bowl, beat the cream cheese and Erythritol until smooth. Then add the pumpkin puree, eggs, vanilla, and pumpkin spice. Beat together until well combined.
2. Pour the mixture into the pan with the prepared crust. Spread the mixture evenly and bake for 40 minutes, or until the edges are firm but the middle still jiggles slightly (it will appear dry across the top).
3. Remove the cheesecake from the oven and let it sit for 10-15 minutes. Then, cover the pan with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.