Thanksgiving

Keto Pumpkin Cheesecake is for Dessert.

Keto Pumpkin Cheesecake takes several minutes to prepare.

Keto Pumpkin Cheesecake takes several minutes to cook.

Keto Pumpkin Cheesecake makes 10 servings.

The ingredients for Keto Pumpkin Cheesecake are:

10 oz (24 whole kernels) Almonds
4 tbsp Butter, salted
16 oz Philadelphia Cream Cheese
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tsp Vanilla Extract
2 tbsp Pumpkin Pie spice
400 grams Pumpkin, cooked
6 large Egg, fresh, whole, raw
.5 cup Sour Cream
1 tsp Salt
36 tsp Pyure Organic Stevia Blend Sweetner - adjusted carbs for erythritol (by BERIEDER)

Here is how you make Keto Pumpkin Cheesecake:

Crust: 4 tbsp. butter melted10 oz. almonds1 large egg1/4 cup PyurePreheat the oven to 350?F (175?C). Line a 10-inch springform pan with parchment paper and grease it with butter. Mix all crust ingredients in an s-blade food processor. Mix for a few minutes, until you get sticky dough. Scrape the sides of the bowl as needed. Form a ball of dough and let it rest in a fridge for 30 minutes. Press the dough into the bottom and up the sides of the pan. Bake for 12 to 15 minutes until the crust turns golden brown. Cool on a rack.Filling:5 large eggs room temperaturecream cheese room temperature sour creamheavy creamPumpkin pureeRemaining PyurePumpkin Pie Spice saltVanillaBring the oven temperature down to 325?F (160?C). Wrap the springform pan with aluminum foil. Make sure no water can get into the pan. Place it in a roasting pan.Bring a pot of water to boil. In a medium bowl, lightly beat the eggs.In a bowl of a stand electric mixer, beat the cream cheese. Add pyure and mix well. Scrape the sides of the bowl as needed. With the mixer on, slowly beat in sour cream and heavy cream, then add the pumpkin puree, eggs, spice, salt, and vanilla extract until just combined. Pour into the cooled crust.Place the roasting pan in the oven and pour boiling water into the roasting pan until it comes about halfway up the side of the springform pan.Bake until the outside of the cheesecake sets, but the center is still wobbly; about 1 hour 45 minutes. Turn the oven off and open the door for a couple of seconds, just to let some heat out. Leave the cheesecake in the oven for one more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate for at least 8 hours or overnight.Serving Size: 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user DIXIE_TRISCUIT.

The nutritional information for Keto Pumpkin Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 528.0

• Total Fat: 48.9 g
• Cholesterol: 211.3 mg
• Sodium: 564.1 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 4.1 g
• Protein: 14.2 g

The dietary needs meet for Keto Pumpkin Cheesecake is Low Carb