Low Carb Pumpkin Cheesecake
3 8oz pkg of Cream Cheese (softened, duh)
1 15oz can pure pumpkin puree
3 eggs
1/4 cup Torani sugar-free vanilla syrup* (coffee aisle)
2 T Pumpkin Pie Spice (2T is on the low-end for me, feel free to add more if you want, I would)
5 packets Stevia*
1/4 cup Splenda*
Heavy Whipping Cream (optional)
Crust:
1 1/3 cup almond flour
1/2 cup sliced almonds
1/2 tsp cinnamon
1/4 tsp ginger
2 packets Stevia
1 T Torani Sugar-Free Vanilla Syrup
2 T Coconut Oil
Throw everything for the crust in a food processor. If your coconut oil is in solid form, there is no need to melt it. It will process just fine with everything else. And you don't have to have sliced almonds, either. If you have whole, that will be fine too, just process them first by themselves so you don't get chunks of almonds all up in your crust. Once everything is processed, press the crust into a 10" springform pan (you can use any old pan, I just use springform because I am fancy). Then bake at 325 for about 20 minutes or until crust is dry enough so it won't soggy out on you once you add the filling.
For the filling, go ahead and throw everything you need into a big bowl. If I haven't had enough time for my cream cheese to soften, I usually put it in the microwave for about 30 seconds, that usually softens it up just enough. I mix everything with a hand mixer until it's a good, creamy consistency. On a keto diet, fat is the most of anything you should be eating, so if you want to add heavy whipping cream, now is the time to do it. And it kind of gives the cheesecake a lighter feel once you get it all whipped up if you are into that sort of thing.
Before you proceed, taste it. Does it taste like you want it to? If not, add more sweetner or spice. I find that is what it needs most of the time. Are you good now? Ok.
Pour the filling into your baked crust and then bake the cheesecake for about 35 minutes at 325 or until it sets to the touch. And it will turn a slightly burnt orange. Once it is done to your liking, turn the oven off but leave the cheesecake in there and let it cool while the oven cools. It will keep the cheesecake from cracking. Or if you don't have time for that shit, take it out, let it cool until you can touch the pan and then put it in the freezer for about an hour and then it should be ready to serve. If I were you, I would serve it with whipped cream with either cinnamon or pumpkin pie spice sprinkled on top. But you don't have to. It's your life.
* As far as sweeteners are concerned, use as much as you'd like. I don't love the taste I get sometimes with artifical sweetners, so I usually taste I go.
