Pumpkin cheesecake

After Halloween, there were a couple of pumpkins left and I just couldn’t help but let them go!

Please love and favor - pumpkin keto cheesecake! I once tried a lot of recipes for pumpkin desserts, but this is probably my favorite)

Preparation time: 10 minutes

Cooking time: 45 minutes

Servings: 12

Ingredients:

• 7 oz. Walnuts
• 3 tbs. Butter
• 1 tsp. Cinnamon
• Vanilla, to taste
• 1 lb. Cream cheese
• 5 fl. oz. Fatty cream
• 5 oz. Pumpkin Puree
• 4 oz. Erythritol 
• Spices, to taste

Description:

For the base: Blend the walnuts, butter, cinnamon, flavoring and 20 g of erythritol to the consistency of dough. Put the future base in a baking dish (24 cm) and press it to the bottom. Bake for 15 minutes in a preheated oven to 350 ° F. Remove and cool to room temperature.

For the cream: In a bowl, mix cream cheese, cream, spices, and the remaining erythritol; beat with a mixer at medium speed until smooth.

Add puree, spices and mix thoroughly with a mixer.

Put the stuffing on the base and refrigerate for at least 4 hours

Bon Appetit

Nutrition:

• Calories: 346
• Fat: 33
• Carb: 6
• Fiber: 2
• Protein: 6