Pumpkin Cheesecake

Keto Recipes

Cheesecake with a pumpkin flavor. This is going to bring the fall season in the right way.

Servings: 12

Split into 12 equal portions.

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
346.0 33.0 6.0 4.0

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Ingredients

Instructions

  1. (Walnut Crust) Preheat oven to 350F.
  2. (Walnut Crust) In food processor, place all crust ingredients and pulse until dough like consistency, scraping down sides as necessary.
  3. (Walnut Crust) Press dough into 24 cm round baking dish and bake for 12-15 minutes until lightly brown.
  4. (Walnut Crust) Remove and let cool for 20 minutes.
  5. (Pumpkin Cheesecake Fluff) In large bowl, whip softened cream cheese, heavy whipping cream and swerve together until fluffy (hand mixer or stand mixers works best).
  6. (Pumpkin Cheesecake Fluff) Add pumpkin spice, pumpkin puree, and vanilla and beat until combined.
  7. (Pumpkin Cheesecake Fluff) Spread cheesecake fluff on cooled walnut crust and refrigerate for at least two hours or until set.

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