Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake

This has easily become our favorite treat during this holiday season but I see us having it ongoing throughout the year. That's how good it is. 

Here's what you'll need:

Crust: 1 ½ cups almond meal, ½ teaspoon each of ginger and cinnamon, 4 Tablespoons melted butter, 4 Tablespoons sugar substitute, I like stevia

Filling: 3 8 oz packages cream cheese at room temperature, 2 ½ teaspoons cinnamon, 1 teaspoon nutmeg, ¾ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves, ½ teaspoon salt, 1 ½ cups sugar substitute, I like stevia, 1 can of pumpkin, 1 Tablespoon vanilla, 5 eggs, preferably room temperature, ½ cup heavy cream

Here's how you make it:

• Heat oven to 375 F.
• Combine ingredients for crust, and press into the bottom of a glass pie pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
• Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
• Add spices and sweetener. Beat again, scrape again.
• Add pumpkin and vanilla. Beat well, scrape.
• Add 3 eggs. Beat well (about a minute), scrape.
• Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
• Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center
• Remove from the oven and let cool to room temperature.
• Refrigerate for 3 to 4 hours prior to serving

Going into the oven:

Coming out of the oven: