Pumpkin Pie Cheesecake
Keto Cheesecake flavored for fall with pumpkin and spices.
Servings 10 slices
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!)
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!
Calories: 329.7kcal | Carbohydrates: 6.1g | Protein: 4.9g | Fat: 33.5g | Fiber: 2.35g