The perfect creamy automn desert. The entire home smells like pumpkin spiece as well as your desert plate.

Prep Time: 10-15 minutes

Cook time: 60 minutes

Servings: 16 slices

pumpkin cheesecake

Utensils

  • spatula
  • pie tray
  • mixer

Ingredients

Crust:

  • 180 g almond meal
  • 42 g colagen
  • 20 g swerve (or other similar sweetener)
  • 100g butter

Cream:

  • 680 g cream cheese
  • 400 g pumpkin pure
  • 115 g g swerve (or your sweetener)
  • 30 g flex meal
  • 3 eggs
  • 1 tablespoon of pumpkin pie spice(cinnamon, nutmeg, ginger and cloves powder)

ingredients

Directions

  1. Set up the oven at 180 C or 350 F
  2. Add all the crust ingredients in a bowl and mix them well
  3. Place the mixture in a pie tray and bake for 10 minutes
  4. Take the second bowl and place the cream cheese and the swerve in it and mix them well
  5. Add the pumpkin pure, flex meal eggs and spieces and continue mixing for another minute. Make sure your mixer is on the medium speed and, please do not overbeat.
  6. Add the mixture over the crust an bake another 50 to 60 minutes.

out of the oven

Serve

As is or with a dollop of whipped cream, ice cream or some good yogurt.

serve

Store

Nutritional Facts

Total Servings: 16 slices

Serving Size: 1 slice

Amount Per Serving

  • Calories: 271.9 kcal
  • Total Fat: 25.8 g
    • Saturated Fat: 12.9 g
    • Trans Fat: 0.2 g
  • Total Carbohydrates: 16.7 g
    • Dietary Fiber: 2.4 g
    • Sugars: 3 g
  • Protein: 9.7 g

Inspiration