Here we go, folks! The season of sweet treats, over indulgence, and weight gain. I'm not gonna lie, I LOVE this time of year and I take pure pleasure in baking, roasting, and plating everything under the sun! However, after the 4th piece of pie I've devoured, I feel like a whale and I'm riddled with guilt! The best way to avoid adding inches to your waistline is to ditch the sugar! Don't worry, this low-carb pumpkin cheesecake tastes exactly like the sugary one, you just won't feel crappy eating it!!
Enjoy Sassy Fam!
TIME: 60 MINUTES
2 cups almond flour
6 tablespoons of melted coconut oil or grass-fed butter
2 tablespoons truvia
Pinch of Himalayan salt
1. Preheat the oven to 350.
2. Place a piece of parchment paper over a medium sized square pan.
3.Place all of the ingredients in a food processor. Pulse until blended.
4. Pull the dough out and knead it into a round ball. Place the dough inside the baking pan on top of the parchment paper. Press out the dough with your fingertips until it covers the entire bottom of the pan.
5. Bake in the oven for 10 minutes.
While the dough is cooking, let's prepare the filling.
3 (8-ounce) packages of full-fat cream cheese
1 1/2 cups of powdered sweetener
2 (8 ounce) cans of pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
A pinch of cloves
A pinch of Pink Himalayan Salt
1. Combine the cream cheese and powdered sweetener in a mixer and mix together on medium speed. If you don't have a mixer place contents in a large bowl and use a handheld mixer instead.
2. Add the eggs in one at time. Mix until the eggs are fully incorporated and the cream cheese mixture is smooth. Set aside.
3. Place the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and Himalayan salt in a bowl. Whisk until well-combined.
Now we will assemble the cheesecake!
1. After the crust as somewhat cooled off, place cream cheese mixture directly in top of the crust. Spread it out evenly over the crust with a spatula.
2. Place dollops of pumpkin mixture on top of the cream cheese mixture and spread it evenly with the same spatula.
3. Take a toothpick (or skewer) and twirl the pumpkin mixture with the cream cheese mixture so it makes swirly designs. Do this all over the top of the cheesecake.
4. Bake in a 350 degree oven for 55-60 minutes or until the middle no longer jiggles!
5. Pull the cheesecake out so it cools down to room temperature. Store in the refrigerator for at least 4 hours prior to serving time.
6. Cut in squares prior to serving time.