Low carb Pumpkin cheesecake 🙂

I’m not a big fan of pumpkin pie, but I do love cheesecake! So this is my holiday version of pumpkin pie:)
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🔷Crust:
-1 cup of @cutdacarb dried out and put in the food processor. To make it sort of look like an oatmeal consistency.
-2 Tbsp of Splenda brown sugar.
– 1 tsp cinnamon.
-3 tbsp almond flour.
-6 tbsp softened/melted butter. .
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🔷Directions:
Mix all the crust ingredients in a bowl. Line an 8×8 baking dish with parchment paper, and put crust mixture into the dish, and pack it down evenly using a spatula or spoon.
-Bake for 10 mins on 360 until the crust turns sort of a golden brown. Set aside.
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Pumpkin cheesecake filling:
-1.75 cups of softened cream cheese.
-1 cup pumpkin purée.
-2 tsp of pumpkin spice seasoning.
 -powdered erythritol.
-2 eggs.
-1 tsp vanilla extract
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Directions:
Combine all ingredients until smooth in a mixer or food processor. Pour on top of baked crust and bake at 350 for about 30 mins. This really depends on the oven sometimes, but you want it sort of, jiggly in the middle and more firm on the corners.
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Set out to cool for about 10-15 min, then set in the fridge for at least 3 hours( or longer). Then it’s ready to serve! .
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Published by Elisabeth

Living a Low Carb Healthy Lifestyle with a bit of Bubbles mixed in :) View all posts by Elisabeth