A delicious low-carb, keto-friendly pumpkin cheesecake that's perfect for fall and easy to make.
Preparation time
20min
Cooking time
1h
Ingredients
12 Servings
- 200 g almond flour
- 115 g butter
- 680 g cream cheese
- 3 eggs
- 1 tsp pumpkin pie spice
- 225 g pumpkin puree
- 0.5 tsp salt
- 60 g sweetener
- 1 tsp vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a medium bowl, mix almond flour, melted butter, and granulated sweetener until well combined.
Step 3
Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Step 4
In a large bowl, beat the cream cheese until smooth.
Step 5
Add pumpkin puree, eggs, vanilla extract, pumpkin pie spice, and salt to the cream cheese and mix until smooth.
Step 6
Pour the filling over the crust in the springform pan.
Step 7
Bake for 60 minutes, or until the center is set.
Step 8
Allow the cheesecake to cool in the oven with the door slightly open for an hour, then refrigerate for at least 4 hours before serving.