Rich, spiced, and ultra-creamy with a crunchy nutty base — your fall dessert dreams, minus the carbs!
¾ cup almond flour
¼ cup finely chopped pecans
2 tbsp melted butter
1 tbsp erythritol or keto sweetener
½ tsp cinnamon
Pumpkin Cheesecake Filling:
12 oz cream cheese, softened
½ cup pumpkin purée (unsweetened)
¼ cup sour cream or Greek yogurt
2 large eggs
⅓ cup powdered erythritol or monk fruit
1 tsp vanilla extract
1 ½ tsp pumpkin pie spice
Pinch of salt
Instructions:
Step 1: Preheat Oven
Set oven to 325°F (163°C). Grease or line a 6–8 inch springform or pie pan.
Step 2: Make the Crust
Mix all crust ingredients in a bowl. Press into the bottom of your pan.
Bake for 8–10 minutes, then let cool.
Step 3: Make the Filling
Beat cream cheese until smooth. Add sweetener, pumpkin, sour cream, eggs, vanilla, spice, and salt. Mix until creamy.
Step 4: Assemble & Bake
Pour filling over cooled crust. Bake 35–40 minutes, or until center is set but slightly jiggly.
Step 5: Chill
Cool to room temp, then refrigerate for at least 4 hours (or overnight) for best texture.
Step 6: Slice & Serve
Top with whipped cream or chopped pecans if desired. Creamy, dreamy, and fall-ready!
