Pumpkin Cheesecake (Low Carb, Keto Friendly)
Servings Prep Time
12servings 30 minutes
Cook Time Passive Time
1 1/2hours 2hours
Servings Prep Time
12servings 30 minutes
Cook Time Passive Time
1 1/2hours 2hours
Ingredients
Cheesecake Filling
Crust
Instructions
  1. Preheat oven to 375F.
  2. In a food processor, combine the pecans, erythritol and pumpkin pie spice. Blend until coarsely ground.
  3. In a small bowl, melt the butter for the crust. Add the ground mixture and mix until combined. In a springform pan, evenly spread the mixture. Bake for 15 minutes and let cool completely.
  4. In a large bowl, add the filling ingredients. Mix until smooth and no cream cheese chunks are seen.
  5. Pour over the cooled pecan crust. Place the springform pan inside of a baking dish and pour water until 1 inch up the springform pan. Double wrap your pan with foil if it is prone to leaking. Return to the oven to bake for 1 hour. If your filling still looks underdone, cook for 10 minutes more.
  6. Let cool to room temperature. Store in the fridge for at least one hour before eating. Bon appetit!
Recipe Notes

*This recipe has 6.3g net carbs per serving.

*Be careful with the xantham gum, that stuff is powerful! Adding too much will stiffen the cheesecake too much, resulting in a weird texture.