Low Carb Pumpkin Cheesecake

 

Recipe

INGREDIENTS

ALMOND FLOUR CHEESECAKE CRUST

• 1 1/2 cup almond flour
• 1/2 cup pecans finely crushed 
• 3 tbsp Swerve confectioners 
• 1/3 cup butter (melted)
• 1 tsp vanilla extract

PUMPKIN CHEESECAKE FILLING

• 24 oz cream cheese (softened)
• 1 cup pumpkin puree
• 1 1/4 cup Swerve confectioners
• 3 large eggs (at room temperature)
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350. Line the bottom of a 9 in (23 cm) springform pan with parchment paper. 

2. To make the almond flour cheesecake crust, stir the almond flour, pecans and sweetener together.
   

3. Whisk together the melted butter and vanilla, then stir into the dry ingredients, pressing with the spoon or spatula, until well combined. The dough will be slightly crumbly.
   

4. Press the dough into the bottom of the prepared pan. Prick gently with a fork all over. Bake for about 12-15 minutes, until barely golden. Let cool at least 10 minutes.
   

5. Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy. Beat in the pumpkin puree, pumpkin pie spice, cinnamon and vanilla. Beat in the eggs, one at a time. 
   

6. Pour the filling into the pan over the crust. Bake for about 40-50 minutes, until the center is almost set, but still jiggly.

7. 
   

   Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge.  Cool the cheesecake in the pan on the counter to room temperature, then refrigerate for at least 4 hours.