INGREDIENTS
For the Crust:
- 1 1/2 cups almond flour
- 3 tablespoons salted butter, melted (the good stuff)
- 2 tablespoons Magic Bakers (because we all need a little magic)
- 1/2 teaspoon cinnamon (or a sprinkle more if you’re feelin’ frisky)
For the Pumpkin Cheesecake Filling:
- 16 ounces cream cheese, softened (like butter on a hot biscuit)
- 1 1/2 cup heavy cream
- 2/3 cup confectioners Swerve or Powdered Sweetener
- 1 cup pumpkin puree (unsweetened)
- 1 teaspoon vanilla extract (Beaver-Free, PLEASE!)
- 1 1/2 teaspoons pumpkin pie spice
Non Keto Alternatives
- If you're not worried about Keto it'll be quicker to just buy a pre-made crust in your local baking aisle. You could also just buy a box of crumbs in your baking aisle. They typically come in graham cracker or Oreo.
- Swap out the sweetener for regular sugar.
- Swap out the vanilla with your standard vanilla you already have.
DIRECTIONS
- Toss your almond flour, melted butter, Magic Bakers, and cinnamon into your food processoror mix in a bowl until crumbly.
- Dump that crumbly goodness into a 9 inch greased pie pan, and press it down real nice and even
Mix Up the Filling
- In your yellow mixing bowl, blend the sweetener, softened cream cheese, and 3/4 cup heavy cream until it’s smoothed up.
- Add in that pumpkin puree, the other 3/4 cup heavy cream , vanilla extract, and pumpkin pie spice, and mix it up.
- Pour that pumpkin cheesecake filling into your crust. Spread it out with a spatula until it’s as ugly or pretty as you want.
- Pop it in the fridge for at least 5-6 hours to let it set up nice and firm and proper. If you’re in a rush , you can freeze it for 1-2 hours, but don’t let it turn into a brick! I recommend planning ahead!
Serve It Up
- Once that cheesecake is set, pull it outta the fridge or freezer, slice it up, and serve. Top it with a dollop of keto-friendly whipped cream or a sprinkle of extra pumpkin pie spice if you’re feelin’ fancy.