Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, keto pumpkin cheesecake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Keto Pumpkin Cheesecake recipe is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Keto Pumpkin Cheesecake recipe is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Keto Pumpkin Cheesecake: recipe

1. Get 1 1/2 cup almond flour
2. Make ready 1/2 cup collagen or whey protein powder
3. Make ready 3 table spoon powdered erythritol sweetner
4. Prepare 1/3 cup melted butter
5. Make ready 1 tsp vanilla extract
6. Prepare Pumpkin cheesecake filling
7. Prepare 3 block(24oz) cream cheese softened
8. Make ready 1 cup pumpkin purée (I steamed fresh pumpkin)
9. Prepare 1 1/4 cup powdered erythritol sweetener
10. Prepare 3 eggs at room temp
11. Make ready 1 tsp pumpkin spice
12. Get 1/2 tsp cinnamon
13. Prepare 1 tsp vanilla extract

Steps to make Keto Pumpkin Cheesecake: recipe

1. Preheat the oven to 350 F
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time.
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints.
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly.
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve.

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