I have to admit, I love pumpkin season! …and I love cheesecake! This is my favorite pumpkin dessert to make for Halloween, Thanksgiving, Christmas, Easter, the first day of school, after getting a flu shot, any old Thursday… you know, the special occasions!
Ingredients
- Crust
- 1¾ cups cookie crumbs (either keto snickerdoodles or make your own keto ginger snaps (add internal link here)
- 3 tablespoons light brown sugar substitute (I use swerve brown sugar substitute)
- ½ teaspoon ground cinnamon
- 1 stick salted butter, melted
- Cheesecake
- 3 (8-ounce) packages at room temperature cream cheese
- 1 (15-ounce) can pureed pumpkin
- 4 eggs (3 eggs plus 1 yolk)
- ¼ cup sour cream
- 1½ cups sugar substitute (I use Splenda Naturals)
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fresh ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons all purpose keto flour (I use King Arthur wheat all purpose keto flour)
- 1 teaspoon vanilla extract
Directions
- Turn that oven to 350! Do it now or you’ll forget!
- Crust
- In medium bowl, combine dry ingredients: crumbs, sugar substitute, and cinnamon.
- Stir in melted butter.
- Pour into and press down in a 9 x 11 pan. Get it looking all flat and crust-like.
- Set aside.
- Filling
- Get out that mixer and mix cream cheese until smooth.
- Continue mixing and add pumpkin puree, eggs, egg yolk, sour cream, sugar substitute, cinnamon, nutmeg, cloves, flour, and vanilla.
- Get comfortable, you’ll be mixing for a while to make sure everything is good and combined.
- Pour into crust.
- Bake for 1 hour.
- Remove from the oven and resist the temptation to eat it now! Instead, let sit for 15 minutes.
- Once it’s cooled, cover your beauty in cling wrap and refrigerate for at least 4 hours.
