Keto Pumpkin Cheesecake

This Keto Pumpkin Cheesecake by Mona is the perfect blend of creamy, spiced pumpkin goodness with a buttery crunchy base made from Justine's Keto Afghan Crunch cookies. It’s a low-carb, high-protein dessert that’s easy to make and sure to impress. Indulge in a slice of this low carb delight and savor the rich, autumnal flavors without the sugar rush!

@justines_cookies We’re obsessed with this delish pumpkin cheesecake! Find the recipe on our website at www.justinescookies.com #justinescookies #proteinrecipes #keto #caloriedeficit ♬ love on the brain sped up - xxtristanxo

For the Keto Cheesecake Base

Ingredients:

• 1x tin Justine's Keto Afghan Crunch cookies
• 60g unsalted butter melted

Method:

In a processor crush biscuits until they resemble fine crumbs. Pour into a small bowl. Add the melted butter & mix until combined. Line a springform tin (mine was 24cm) with baking paper. Pour mixture into the bottom of the tin & spread evenly bringing up the sides slightly. Set aside.

For the Keto Pumpkin Cheesecake

Ingredients:

• 500g cream cheese room temp
• 3 eggs
• 3/4 cup Justine's Keto Erythritol
• 1/4 cup sugar free maple syrup 
• 1/4 cup sour cream
• 1 can pumpkin purée 
• 1 tsp vanilla essence
• 2 tsp pumpkin pie spice mix
• 1 tsp cinnamon

Method:

1. Preheat oven 160°
2. In a mixer, beat the cream cheese until smooth. Add in the sweetener & continue beating for a few minutes.
3. Add the rest of the ingredients & continue mixing until combined & no lumps.
4. Pour the mixture into the springform tin. Bake in the oven for approx 50-60 mins. There should still be a jiggle in the centre once done. Allow to cool in the oven for approx 1 hour with the oven door ajar.
5. Remove from oven & allow to completely cool & then place in the fridge overnight to set.
6. Top with cream, cinnamon, icecream, nuts etc. Slice up and enjoy!