KETO PUMPKIN LAYERED CHEESECAKE

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This keto layered pumpkin cheesecake with a cookie crust combines the best of three worlds! Cheesecake, Pumpkin Pie, and Cookies!

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For the Cookie Crust: – 6 tablespoons butter, softened – 2 cups almond flour – 1/3 cup pumpkin puree – 1 large egg – 3/4 cup granulated Swerve – 1/2 teaspoon baking powder – 2 tsp pumpkin pie spice – 1/4 tsp salt

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Beat together all the ingredients for the crust, then press the cookie crust into the springform pan and partially up the sides. 

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For the filling, divided: – 24 oz cream cheese – 1 cups powdered swerve – 3 large eggs room temperature – 6 oz pumpkin puree – 1 teaspoon pumpkin pie spice

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Beat the cream cheese and swerve together until creamy, then add the eggs in one at a time. Add half the cream cheese mixture on top of the crust.

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Combine the pumpkin puree and pumpkin pie spice with the remaining cheesecake mixture and beat until smooth, then spread over the first cheesecake layer

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Bake at 350 degrees F until set, about 50 minutes. 

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Grab all the recipe details and nutritional information below,  via the link!