I'm truly not a pumpkin individual. Nor am I a cheesecake individual. Be that as it may, I do like my pastries and when you are attempting to pursue a low carb diet you aren't left with much so a pumpkin cheesecake it is!
Sure I like pumpkin however I don't want it so I can't reveal to you why I have a hundred pumpkin plans swimming around in my mind. I surmise I like the way that pumpkin puree includes mass, smoothness and loads of nourishment to a formula.
So here is the first of my numerous pumpkin blends. This no heat pumpkin cheesecake formula is fundamentally the same as my Low Carb No Bake Cheesecake from path back when. Only two or three changes and changes and we have this tasty low carb dessert that requires no heating!
- 1 1/2 cups nuts I used 1 cup pecans & 1/2 cup walnuts
- 1 Tablespoon Lakanto sweetener
- 1/2 teaspoon cinnamon
- 8 oz cream cheese softened (room temperature)
- 1 cup heavy whipping cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup Lakanto sweetener or other sugar substitute
- 3/4 cup pumpkin puree (canned)
Instructions
- To make the crust, add nuts, cinnamon and the 1 Tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
- Divide mixture evenly into the ramekins, jars or whatever container you are using.
- Add the cream cheese, pumpkin and sugar substitute to a bowl of your mixer. Mix on high until everything is smooth and creamy.
- Add your vanilla, pumpkin pie spice and cinnamon and mix until well incorporated.
- Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
- Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
- Refrigerate until ready to eat.
Read more our recipe Brown Butter Bourbon Pecan Chocolate Chunk Cookies #healthyfood #dietketo #breakfast #food
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