Pumpkin Cheesecake


For the Crust

2 cups blanched almond flour

1/3 cup butter measured while solid, then melted

1/8 teaspoon ground cinnamon

2 tablespoons erythritol either granular or powdered

1 teaspoon vanilla extract

For the Filling

3 (8 Oz.) packages cream cheese softened

1 cup powdered erythritol

1 teaspoon vanilla extract

3 eggs

3/4 cup pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon pumpkin pie spice

Preheat the oven to 350, then grease a 9" springform pan or line the bottom with parchment paper.

For the Crust

Stir almond flour, melted butter, erythritol and vanilla extract in a medium bowl until well combined.

Press the dough into the bottom of the prepared pan.

Bake for about 8 to 10 minutes, until barely golden, then let cool at least 10 minutes.

For the Cheesecake Filling

Mix together cream cheese, 2/3 cup erythritol and vanilla in a medium bowl just until smooth.

Mix in eggs one at a time, mixing well after adding each one, then set aside 1 cup of the mixture.

Mix 1/3 cup erythritol, pumpkin, cinnamon and pumpkin pie spice into the remaining mixture.

Spread the pumpkin batter into the crust.

Drop cream cheese batter by spoonfuls onto the top of the pumpkin batter.

Swirl with a knife to create a marbled effect, then bake 45 minutes or until filling is set and center is just barely jiggly.

Turn off oven but keep oven door propped open for 10 minutes.

Remove and allow to cool to room temperature.

Run a knife around the edge of the pan before removing pan rim.

Chill for at least 4 hours before serving.
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