Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)
Calories 500kcal
Ingredients
- 32 ounces full fat cream cheese (1 pound, room temperature)
- 1/4 cup sour cream (1 pound, room temperature)
- 4 teaspoons ground cinnamon (1 pound, room temperature)
- 1 teaspoon ginger (1 pound, room temperature)
- 1/4 teaspoon clove (1 pound, room temperature)
- 1/4 teaspoon ground nutmeg (1 pound, room temperature)
- 15 ounces pumpkin (1 pound, room temperature)
- 2 3/4 cups Swerve Sweetener (Confectioner's
- 1 tablespoon vanilla extract (1 pound, room temperature)
- 6 beaten eggs (1 pound, room temperature)
- crust (For Bottom)
- 2 cups almond flour
- 3 tablespoons melted butter
- 1 teaspoon vanilla
- 1 tablespoon Swerve Sweetener (or sugar)
Instructions
- To Make Almond Bottom Put pecans in food process until crushed into small pieces.
- Add almond flour, melted butter, vanilla and swerve.
- Pat down into a 9-inch springform pan.
- You may not have enough to go up the sides.
- Don't worry about that.
- Bake for 10 to 15 minutes until done.
- Set aside to cool.
- Make Filling In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well.
- Set aside.
- Using a food processor, mix cream cheese until it is very smooth.
- Add in swerve.
- Mix well.
- Add in sour cream, pumpkin,.
- Mix well.
- Add vanilla.
- Add eggs until just mixed.
- Pour into prepared pan.
- Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
- Turn oven off.
- Open oven door.
- Leave in for an hour.
- Take cheesecake out.
- Allow to cool for two hours.
- Refrigerate for at least six hours or overnight.
- NOTES I use Confectioner's Swerve for the filling and crust.
- It's smoother.
- You can substitute 2 tablespoons of pumpkin pie spice for the spices
Originally posted 2019-02-20 18:44:19.
