Keto Pumpkin Pie Cheesecake
This keto pumpkin pie cheesecake is so yummy! The rich pumpkin filling and light whipping cream is a delicious combination.
Servings: 16 servings
Print
Ingredients
- Cream cheese filling
- 16 oz cream cheese room temperature
- 1/2 cup pure puréed pumpkin
- 1/2 cup Swerve confectioners
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- Crust
- 1.5 cups almond flour
- 2 Tbsp Swerve granulated
- 1/4 cup butter room temperature
- Whip cream topping
- 1 cup heavy whipping cream
- 2 Tbsp Swerve granulated
- 1/2 tsp cinnamon optional
Instructions
- Preheat the oven to 350 degrees.
- Place crust ingredients into a food processor and pulse until a soft dough forms.
- Press dough into a greased 7" spring form pan.
- Bake for 12-15mins. Let cool.
- In a stand mixer, combine cream cheese, pumpkin puree and Swerve.
- Mix until well combined, about 3 mins.
- Add whipping cream, salt, pumpkin pie spice and vanilla.
- Whip until mixture starts to thicken and is completely smooth, about 5 minutes.
- Pour mixture onto cooled crust and spread evenly.
- Place in the freezer for 3 hours or in the fridge overnight to set.
- Combine whipping cream and swerve and beat together until stiff peeks form.
- Pipe topping onto the cake and dust with cinnamon (optional) before serving.