Low Carb Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Low Carb Pumpkin Cheesecake calories by ingredient
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Number of Servings: 12

Ingredients

    CRUST

    1 3/4 cup almond flour
    2 tbsp steviva blend
    1/2 cup butter, melted

    FILLING

    2 8 oz packages of cream cheese
    1/2 lb ricotta cheese
    1/4 cup sour cream
    1 1/2 cups pureed pumpkin
    3/4 cup steviva blend
    3 large eggs plus 1 egg yolk
    2 tbsp white flour
    1/2 tsp ground cinnamon
    pinch nutmeg
    pinch of cloves
    1 tsp vanilla extract

Tips

Serving Size: 12 servings


Directions

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.

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