Pumpkin Cheesecake
A keto pumpkin cheesecake with an almond flour base.
Ingredients
| 2 Tbsp | 30 ml | powdered erythritol (base) |
| 2 Tbsp | 30 ml | butter (base) |
| 1 cup | 240 ml | almond flour |
| 1/2 tsp | 2.5 ml | pumpkin spice (base) |
| 2 cups (16 oz) | cream cheese, at room temperature | |
| 1 cup | 240 ml | powdered erythritol (filling) |
| 1 cup | 240 ml | pumpkin puree (canned or steamed pumpkin, see note) |
| 2 | large eggs, at room temperature | |
| 1 tsp | 5 ml | vanilla extract |
| 1 tsp | 5 ml | pumpkin spice mix (see note) |
Instructions
To make the base:
- Preheat oven to 325°F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
- In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
- Transfer mixture to the 8x8 pan and press evenly on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.
To make the filling: 4. In a large mixing bowl, beat cream cheese and erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined. 5. Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes, then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.