Low Carb Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CRUST1 3/4 cup almond flour2 tbsp steviva blend1/2 cup butter, meltedFILLING2 8 oz packages of cream cheese1/2 lb ricotta cheese1/4 cup sour cream1 1/2 cups pureed pumpkin3/4 cup steviva blend 3 large eggs plus 1 egg yolk2 tbsp white flour1/2 tsp ground cinnamonpinch nutmegpinch of cloves1 tsp vanilla extract
Preheat oven to 350 degrees.
CRUST
Combine crust ingredients and pat out into the bottom of a 9" springform pan. Set aside
FILLING
Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.
Serve with pecans and Sugar Free Caramel sauce.
CRUST
Combine crust ingredients and pat out into the bottom of a 9" springform pan. Set aside
FILLING
Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.
Serve with pecans and Sugar Free Caramel sauce.
Nutritional Info Amount Per Serving
- Calories: 375.6
- Total Fat: 30.9 g
- Cholesterol: 134.1 mg
- Sodium: 237.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 10.8 g
Member Reviews