Keto Pumpkin Cheesecake Low Carb Recipes

LOW CARB PUMPKIN CHEESECAKE RECIPE

Low Carb Pumpkin Cheesecake Recipe image

Provided by KetoWoman

Number Of Ingredients 10

Ingredients

1 8 ounce package of cream cheese, softened
1 cup of pure pumpkin puree
1 cup whipping cream, whipped. (Measure out 1 cup of cream, then whip it and use that)
1/3 cup Granular Erythritol Sweetener
1 teaspoon vanilla extract
1 tbsp pumpkin pie spice
1 1/2 cups raw cashews (important that they are unsalted and unroasted like the ones shown here!)
1/4 cup melted coconut oil
1 teaspoon granulated erythritol (I like the So Nourished brand)
1 teaspoon cinnamon

Steps:

Combine all ingredients except coconut oil in a food processor with 'S' blade and process until the nuts are ground pretty fine.
Add the coconut oil only 1 tbsp at a time and pulse until a kind of dough ball is formed. Depending on fat content of nuts, you might not need all the coconut oil, or you might need a little more.
Press cashew mixture into a bottom of 9 inch pie plate.
Set aside in the fridge.
Using a handmixer, mix all ingredients except for whipped cream until mixture is smooth. Gently mix in the whipped cream.
Spread the pumpkin/cream cheese mixture into the pie plate and let set in the fridge for a few hours.
Optional: Garnish with whipped cream

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