Low Carb Pumpkin Cheesecake

Prep Time 1 45

Cook Time 40

Total Time 2 25

Servings Slices

Calories 312.96kcal

In a medium bowl, combine the ingredients for the crust until the almond flour (3/4 cup) is coated in butter and it resembles a rough sand texture.
Press the crust into the bottom of a 7" springform pan*. Use the bottom of a measuring cup to press the crust into an even layer.

Preheat oven to 325 degrees F.
Pulse cream cheese (16 ounces), erythritol (3/4 cup), and salt (1/4 teaspoon) together in a food processor until smooth. Pause, and scrape down the sides every few pulses.
Add the vanilla (1/2 teaspoon), pumpkin puree (1/2 cup), and pumpkin pie spice (1/2 teaspoon), and pulse until smooth.
Add the eggs (2 room temp), and pulse until smooth, again scraping down the sides occasionally to ensure everything combines.
Pour filling into prepared crust.
Place springform pan on a rimmed baking sheet.
Bake in preheated oven for 35 to 40 minutes, or until the edges are set / lightly brown, and the center is still slightly wobbly. This is important to prevent a cracking cheesecake! (overbaking is the easiest way to crack a cheesecake) There should still be about 2-3" of wobbly center in your cheesecake.
Allow the cheesecake to cool.
Once at room temp, refrigerate for 3 hours (or overnight!).
Cover with whipped cream and chopped nuts. Enjoy!

Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
I've found cheesecakes are creamiest when ROOM TEMP ingredients are used! To ensure your ingredients are room temp (and not just softened), leave them on the counter for 2 hours before baking.
Cream cheese is one of the few ingredients I ALWAYS buy name brand. Philadelphia (in my opinion) is the best, as it creates the creamiest/thickest results.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com