Sugar Free (Keto) Pumpkin Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pecan Crust
2 cups pecans
2 T butter
2 T Joy Filled Eats sweetner (or alternative)
Pumpkin Filling
16 oz cream cheese
1 c cottage cheese
1 cup pumpkin
6 eggs
1 cup Joy Filled Eats sweetner (or alternative)
1 T cinnamon
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Directions: |
Directions:Preheat oven to 350º. Cover the bottom and sides of 9 inch springform pan with foil to prevent leaks.
Add the crust ingredients to food processor or blender and pulse until nuts are finely chopped. Press into bottom and ½ inch up sides of pan. Bake 10 minutes.
In the same food processor or blender pulse the cream cheese and cottage cheese until smooth. Add the rest of filling ingredients and blend until smooth.
Pour filling on crust. Bake for 1 hour to 1 hour 15 minutes, until the center edges are golden brown and the center only jiggles slightly. Cool until room temp and chill at least 3-4 hours.
Serve with whipped cream. |
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Number Of
Servings: |
Number Of
Servings:12 |
Personal
Notes: |
Personal
Notes: I have a 6 inch spring form pan (from Wal Mart) and it is perfect for ½ of this recipe.
Joy Filled Eats sugar substitute is:
1½ cups + 2 T Xylitol
2 cups +2T Erythritol
Stevia 2 t
These ingredients are expensive and you can use Swerve or Stevia or the sugar substitute of your choice..
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