Pumpkin Pie Cheesecake
Keto Cheesecake flavored for fall with pumpkin and spices.
Servings 10 slices
Calories 329.7kcal
Ingredients
Crust
- 1 Large Egg
- 1/2 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 cup Coconut flour
- 2 tbsp Butter
- 1/4 tsp Pink Himalayan Salt
- 2 tbsp Low Carb Sugar Substitute
Filling
- 13 ounces Cream Cheese
- 2 large eggs
- 9.5 tbsp 100% pumpkin puree
- 5 tbsp sour cream
- 9 tbsp Low Carb Sugar Substitute
- 5 tbsp Heavy Whipping Cream
- 1/2 tsp vanilla extract
- 2 1/2 tsp Pumpkin Pie Spice
Instructions
Crust
- Combine dry ingredients in a bowl and set aside.
- Combine wet ingredients in a bowl, combine well and slowly start to add the dry ingredients until fully combined.
- All the ingredients should form a soft dough.
- Grease your pie pan and using your hands press the dough into the bottom of the pan.
- After the bottom is covered bake in a 350 degree over for 12 minutes. Keep an eye on it to make sure the edges don't burn!
- Pull out of the oven and let cool fully (you can also let in cool over night in the fridge!)
Filling
- Bring cream cheese to room temperature.
- Using a hand mixer begin to slowly mix the cream cheese while slowly adding the each of the ingredients.
- Mix until all lumps are smoothed out and filling is creamy and consistent.
- Pour filling into crust mold and bake in a 300 degree oven for 70 minutes. Make sure it is fully cooked through using a toothpick.
- Let cool and chill in the fridge prior to serving. Enjoy!
Notes
Net Carbs: 3.75g
Nutrition
Calories: 329.7kcal | Carbohydrates: 6.1g | Protein: 4.9g | Fat: 33.5g | Fiber: 2.35g