KETO PUMPKIN CHEESECAKE
Really taste and easy recipe. Was a huge hit with my colleagues. Just a couple of key items: 1) I don't know if this assumed to be obvious, but the dough intructions don't say anything about the water needed. I added just enough cold water to have a workable, non-sticky dough. Also, I chopped the butter for a better, flaky crust. 2.) The cream cheese mixture didn't quite hold while I added the pumpkin layer. It became more marbled than anything. Still tasted great, but perhaps handmixing cheese mix would prevent it from getting so soft.
Ingredients
Walnut Crust- 2 cups walnuts
- 3 tbsp butter, melted
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 2 tsp sweetener, if desired (optional)
Pumpkin Cheesecake Fluff
- 16 oz cream cheese, softened
- 1 cup powdered swerve
- 2/3 cup heavy whipping cream
- 2/3 cup pumpkin puree
- 2 tsp pumpkin spice
- 1 tsp vanilla
Instructions
Walnut crust:- Preheat oven to 350
- In food processor, place all crust ingredients and pulse until dough like consistency, scraping down sides as necessary
- Press dough into 24 cm round baking dish and bake for 12-15 minutes until lightly brown
- Remove and let cool for 20 minutes
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)
- Add pumpkin spice, pumpkin puree and vanilla and beat until combined
- Spread cheesecake fluff on cooled walnut crust and refrigerate for at least two hours or until set
Source of KETO PUMPKIN CHEESECAKE Recipe @heyketomama.com
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