This Pumpkin Cheesecake features delicious autumn flavors. A delightful dessert for Thanksgiving and any other time of the year!
Ingredients
Makes 8 servings
Crust
- 1 cup - Almond Flour
- 2 tbsp - Butter (room temperature)
- 2 tbsp - Swerve Powdered Sweetener
- 1 tsp - Pumpkin Pie Spice
Filling
- 16 ounces - Cream Cheese (softened)
- 1 cup - Swerve Powdered Sweetener
- 1 cup - Pumpkin Puree, unsweetened
- 2 - Eggs
- 1 tsp - Vanilla Extract
- 1 tsp - Pumpkin Pie Spice
- 1/4 cup - Pecans, chopped
- Cooking Oil Spray
Other
- Whipped Cream
Method
Crust
- Preheat the oven to 350°F and line a springform pan with parchment paper.
- Add almond flour, butter, sweetener and pumpkin pie spice to a bowl.
- Mix the ingredients until completely combined into a crumbly dough.
- Transfer dough to prepared pan and press evenly on the bottom to create the crust.
- Poke a few holes using a fork and bake in the oven for 7 minutes.
- Remove pan from oven and allow crust to cool, about 20 minutes.
Filling
- Add all filling ingredients to a bowl and mix until completely smooth.
- Pour the mixture over the cooled crust and bake at 350°F for about 45 minutes or until the edges are firm but the middle still jiggles slightly.
- Remove from oven and allow it to cool, still in the pan.
- Once cool, top with pecans and place in the fridge (still in pan) for at least 5 hours or overnight.
- Serve topped with whipped cream.
Enjoy!
PER SERVING: 369 calories • 7g net carbs • 9g protein • 34g fat