Dessert

low-carb and gluten-free pumpkin cheesecake is for Dessert.

low-carb and gluten-free pumpkin cheesecake takes 15 minutes to prepare.

low-carb and gluten-free pumpkin cheesecake takes 75 minutes to cook.

low-carb and gluten-free pumpkin cheesecake makes 16 servings.

The ingredients for low-carb and gluten-free pumpkin cheesecake are:

Crust:
1 1/2 cups almond meal
1/2 t powdered ginger
1/2 t cinnamon
4 T melted butter
1/8 t powdered stevia
pinch salt

Filling:
two 8 oz packs softened cream cheese
one 8 oz pack softened neufchatel
2/3 cup polydextrose
3 T powdered erythritol
1/2 t powdered stevia
2 large eggs, room temperature
one 15 oz can pumpkin
2/3 cup half & half
2 T corn starch
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t salt

Topping:
one 16 oz container sour cream
1/8 and 1/16 t powdered stevia
1 t vanilla extract

Here is how you make low-carb and gluten-free pumpkin cheesecake:

1) Preheat oven to 350 degrees Fahrenheit.2) Combine almond meal, ginger, cinnamon, butter, stevia, and a pinch of salt. Pat down into a greased springform cake pan and bake for 8-10 minutes until fragrant.3) Beat cream cheeses with sugar substitutes until fluffy, then add the remainder of the filling ingredients. Pour over crust and bake for 55-60 minutes.4) Combine topping ingredients. Pour over cheesecake and bake for another 5 minutes5) Refrigerate overnight.Serving Size:?makes 12 pieces

The nutritional information for low-carb and gluten-free pumpkin cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 327.3

• Total Fat: 30.3 g
• Cholesterol: 88.4 mg
• Sodium: 189.6 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 6.2 g
• Protein: 8.4 g

The dietary needs meet for low-carb and gluten-free pumpkin cheesecake is Sugar Free