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As the leaves turn and the air turns crisp, the allure of pumpkin desserts becomes undeniable. From classic pumpkin pies to lattes adorned with whipped cream, the flavors of fall beckon us to indulge. However, for those following a low-carb lifestyle, traditional pumpkin desserts can often feel off-limits. Enter the Keto Pumpkin Pie Cheesecake Delight—a luscious fusion that harmonizes the beloved flavors of pumpkin pie with the rich, creamy texture of cheesecake. This delightful dessert not only satisfies your seasonal cravings but also aligns with your dietary goals, allowing you to embrace the joy of fall without compromising on taste.

Keto Pumpkin Pie Cheesecake

Experience the flavors of fall without compromising your low-carb lifestyle with this Keto Pumpkin Pie Cheesecake Delight. This delectable dessert perfectly blends the classic taste of pumpkin pie with the creamy richness of cheesecake. Made with keto-friendly ingredients like almond flour and erythritol, it's a guilt-free indulgence for any gathering or holiday meal. Treat yourself to a slice of this seasonal favorite that everyone will love, ensuring you enjoy the best of both worlds this autumn!
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Ingredients
  

For the Crust:

1 ½ cups almond flour

¼ cup erythritol (or your preferred keto sweetener)

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened

1 cup pumpkin puree (canned or fresh, unsweetened)

3/4 cup erythritol

3 large eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon salt

For Topping (optional):

Whipped cream (sugar-free)

Extra pumpkin pie spice for garnish

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, mix the almond flour, erythritol, cinnamon, and salt until well combined.

        - Add the melted butter to the dry ingredients and mix until the mixture resembles wet sand.

          - Press the crust mixture firmly into the bottom of a 9-inch springform pan, ensuring it's compact and even.

            - Bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool slightly.

              Make the Filling:

                - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

                  - Add the pumpkin puree, erythritol, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt. Beat on low speed until fully combined.

                    - Scrape the sides of the bowl and beat again on medium speed until the mixture is smooth, ensuring there are no lumps.

                      Combine and Bake:

                        - Pour the filling into the cooled crust, smoothing the top with a spatula.

                          - Bake in the preheated oven for about 50-60 minutes or until the edges are set, and the center is slightly jiggly (it will firm up as it cools).

                            - Once finished, turn off the oven and crack the oven door to let the cheesecake cool slowly for about an hour.

                              Chill and Serve:

                                - After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best texture and flavor.

                                  - Before serving, you can top with sugar-free whipped cream and sprinkle a little pumpkin pie spice on top for garnish.

                                    Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 12 servings