Simple Way to Make Quick Keto Pumpkin Cheesecake

Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, keto pumpkin cheesecake. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Keto Pumpkin Cheesecake is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Keto Pumpkin Cheesecake is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Keto Pumpkin Cheesecake:

1. Prepare 1 1/2 cup almond flour
2. Make ready 1/2 cup collagen or whey protein powder
3. Make ready 3 table spoon powdered erythritol sweetner
4. Take 1/3 cup melted butter
5. Get 1 tsp vanilla extract
6. Take Pumpkin cheesecake filling
7. Get 3 block(24oz) cream cheese softened
8. Make ready 1 cup pumpkin purée (I steamed fresh pumpkin)
9. Get 1 1/4 cup powdered erythritol sweetener
10. Get 3 eggs at room temp
11. Get 1 tsp pumpkin spice
12. Make ready 1/2 tsp cinnamon
13. Take 1 tsp vanilla extract

Instructions to make Keto Pumpkin Cheesecake:

1. Preheat the oven to 350 F
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.

So that is going to wrap it up for this special food keto pumpkin cheesecake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!