Keto Pumpkin Cheesecake Recipe
After Halloween, there were a couple of pumpkins left and I just couldn’t help but let them go! Please love and favor – pumpkin keto cheesecake! I once tried a lot of recipes for pumpkin desserts, but this is probably my favorite)
Servings: 12 servings
Calories: 346kcal
Ingredients
- 7 oz. Walnuts
- 3 tbs. Butter
- 1 tsp. Cinnamon
- Vanilla, to taste
- 1 lb. Cream cheese
- 5 fl oz. Fatty cream
- 5 oz. Pumpkin Puree
- 4 oz. Erythritol
- Spices, to taste
Instructions
- For the base: Blend the walnuts, butter, cinnamon, flavoring and 20 g of erythritol to the consistency of dough. Put the future base in a baking dish (24 cm) and press it to the bottom. Bake for 15 minutes in a preheated oven to 350 ° F. Remove and cool to room temperature. For the cream: In a bowl, mix cream cheese, cream, spices, and the remaining erythritol; beat with a mixer at medium speed until smooth.
- Add puree, spices and mix thoroughly with a mixer. Put the stuffing on the base and refrigerate for at least 4 hours Bon Appetit
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