Ingredients
2
Bake Crust
Place it into the prepared baking dish, press it down with your fingers evenly. Bake it for 8-10 minutes.
3
Mix
Use an electric mixer to combine the cream cheese and the granulated monk fruit, mix until smooth.
4
Add Pumpkin
Then add pumpkin puree, ground cinnamon, and pumpkin spice. Mix to combine.
5
Add Eggs
Add the eggs, lightly beaten, and gently use a spatula or a hand mixer to combine. Do NOT over-whisk.
6
Bake
Pour the batter on top of the crust. Bake for 30-35 minutes or until it is almost set in the middle.
7
Chill & Serve
Place the cheesecake in the fridge for at least 2 hours to chill. To serve, top with some fresh whipped cream.
Easy as 1, 2, 3...
Recipe Review
"This has such great texture and flavor! You will not even miss the sugar! The crust works really well, too!"
- Richard M. Australia
Keto Pumpkin Cheesecake
YIELD
16 bars
TYPE
Dessert
TIME
2 hours 55 minutes
LEVEL
Intermediate