Keto-friendly Pumpkin Cheesecake

Keto-friendly Pumpkin Cheesecake

Ingredients

• 4 tbsp butter ((melted))
• 10 oz almonds
• 1 large eggs
• 1/4 cup erythritol
• 1 dash salt
• 1 lb cream cheese ((melted))
• 6 oz sour cream
• 1 cup heavy cream
• 15 oz pumpkin purée
• 2 1/2 tsp ceylon cinnamon ((melted))
• 1 tsp ginger ((melted))
• 1/4 tsp clove ((melted))
• 1 tbsp vanilla ((melted))

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a 10-inch springform pan with parchment paper and grease it with butter.
3. Mix all crust ingredients in an s-blade food processor.
4. Mix for a few minutes, until you get sticky dough.
5. Scrape the sides of the bowl as needed.
6. Form a ball of dough and let it rest in a fridge for 30 minutes.
7. Press the dough into the bottom and up the sides of the pan.
8. Bake for 12 to 15 minutes until the crust turns golden brown.
9. Cool on a rack.