Ingredients and Weight:
For the Crust: - Almond flour: 1 cup (120g) - Pecan, chopped: 1 cup (120g) - Butter, melted: 1/4 cup (60g) - Monk fruit sweetener: 1/4 cup (50g) - Ground cinnamon: 1 teaspoon
For the Cheesecake Filling: - Cream cheese, full-fat: 16 ounces (454g) - Pumpkin puree: 15 ounces (425g) - Monk fruit sweetener: 1/2 cup (100g) - Eggs: 3 large - Heavy cream: 1/2 cup (120ml) - Vanilla extract: 1 teaspoon - Pumpkin pie spice: 1 teaspoon
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
For the Crust: 1. Preheat oven to 350°F (175°C). 2. Combine all crust ingredients in a bowl and mix until well combined. 3. Press into the bottom of an 8-inch springform pan. 4. Bake for 10-12 minutes, or until golden brown.
For the Cheesecake Filling: 1. In a large bowl, beat cream cheese until smooth. 2. Add pumpkin puree and monk fruit sweetener and beat until combined. 3. Add eggs one at a time, beating well after each addition. 4. Stir in heavy cream, vanilla extract, and pumpkin pie spice.
Assembly: 1. Pour the cheesecake filling over the prepared crust. 2. Bake for 45-50 minutes, or until the edges are set and the center is slightly wobbly. 3. Let cool completely before refrigerating for at least 4 hours or overnight.
Nutritional Information (per slice):
Dish Characteristics:
User Comments:
"This cheesecake is absolutely delicious! The crust is the perfect balance of crunchy and flavorful, and the filling is creamy and rich. I love that it's keto-friendly too."
"I made this cheesecake for my family and they loved it. It's such a decadent and satisfying dessert, but I don't feel guilty eating it because it's low in carbs."
"I've tried many pumpkin cheesecakes before, but this one is by far the best. The almond pecan crust is a game-changer, and the pumpkin filling is perfectly spiced."
Special Precautions and Tips: