Low Carb Pumpkin Cheesecake

 

If low carb + pumpkin + cheesecake are your jam, then you’re in for a treat my friend. Let’s go this low carb Pumpkin cheesecake is an extremely good dessert.

Ingredients:

Graham Cracker Crust:

• ▢3/4 cup almond flour
• ▢3 tablespoons swerve or lakanto 
• ▢3 tablespoons unsalted butter melted

Filling:

• ▢16 ounces cream cheese room temp
• ▢3/4 cup swerve or lakanto
• ▢1/4 teaspoon kosher salt
• ▢1/2 teaspoon vanilla extract
• ▢2 eggs room temp
• ▢1/2 cup pumpkin puree
• ▢1/2 teaspoon pumpkin pie spice

Instructions:

"Graham Cracker" Crust*:

• In a medium bowl, combine the ingredients for the crust until the almond flour (3/4 cup) is coated in butter and it resembles a rough sand texture.


• Press the crust into the bottom of a 7" springform pan*. Use the bottom of a measuring cup to press the crust into an even layer.

Filling:

• Preheat oven to 325 degrees F.
• Pulse cream cheese (16 ounces), erythritol (3/4 cup), and salt (1/4 teaspoon) together in a food processor until smooth. Pause, and scrape down the sides every few pulses.
• Add the vanilla (1/2 teaspoon), pumpkin puree (1/2 cup), and pumpkin pie spice (1/2 teaspoon), and pulse until smooth.
• Add the eggs (2 room temp), and pulse until smooth, again scraping down the sides occasionally to ensure everything combines.
• Pour filling into prepared crust.
• Place springform pan on a rimmed baking sheet.
• Bake in preheated oven for 35 to 40 minutes, or until the edges are set / lightly brown, and the center is still slightly wobbly. This is important to prevent a cracking cheesecake! (overbaking is the easiest way to crack a cheesecake) There should still be about 2-3" of wobbly center in your cheesecake.
• Allow the cheesecake to cool.
• Once at room temp, refrigerate for 3 hours (or overnight!).
• Cover with whipped cream and chopped nuts. Enjoy!