Keto Pumpkin Cheesecake

keto pumpkin cheesecake

 

You will need:

For the Crust:

1 Pumpkin Spice Kookie Mix

1/4 cup Pumpkin Puree

1 Egg Yolk

For the Filling:

12 ounces Cream Cheese, softened

3/4 cup Pumpkin Puree

1/2 cup Sweetener, add more to taste

2 large Eggs

1 teaspoon Vanilla extract

2 teaspoons Pumpkin Pie Spice

 

Preheat oven to 325 degrees.  Line a loaf pan with parchement paper.

Mix all crust ingredients together and pat into bottom of lined loaf pan.  Make sure the crust is pressed along the sides so that no filling can seep between the side crust and the side of the pan.  Bake for 10 min.  Remove and top with filling.

Mix the cream cheese and sweetener until fluffy.  Add eggs, one at a time and incorporate each egg well.  Add remaining ingredients and pour on top of slightly baked crust.  Bake 35-45 minutes.  Check periodically and remove once the filling has set and the middle is still slightly jiggly.  It will continue to set as it cools.  Cool completely before serving.

4 Net Carbs Per Serving

Makes 8 Servings

 

 

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