Lower Carb Pumpkin Cheesecake With Crust Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

Steps:

• Heat oven to 325°F.
• Line a 9" round cake pan with wax paper or parchment.
• Mix ingredients for crust and pat down into bottom of pan.
• Bake for 10 minutes.
• Beat cream cheese, corn starch and spenda until light and fluffy.
• Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
• Add heavy cream and scrape down mixer.
• Add eggs, one at a time.
• Only mix until incorporated.
• Pour over cooled crust.
• Put pan in water bath and bake for 65 minutes.
• Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
• Keep refrigerated for 24 hours before serving.