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As the popularity of the ketogenic diet continues to rise, so does the demand for delicious, low-carb desserts that don’t compromise on flavor or satisfaction. Among these culinary delights, the Keto Pumpkin Pie Cheesecake Delight stands out as a festive favorite, perfect for anyone looking to indulge in a guilt-free way during the holiday season. This enchanting dessert combines the classic flavors of pumpkin pie with the creamy richness of cheesecake, creating a delightful treat that will please both keto enthusiasts and traditional dessert lovers alike.

Keto Pumpkin Pie Cheesecake

Discover the joy of the holiday season with this Keto Pumpkin Pie Cheesecake Delight, a luscious low-carb dessert that perfectly combines the flavors of traditional pumpkin pie with the creamy texture of cheesecake. Using wholesome ingredients like almond flour and erythritol, this treat allows you to indulge without guilt. Ideal for keto followers, this cheesecake offers a delicious way to savor the essence of fall and impress your guests at any festive gathering. Enjoy every rich, flavorful bite!
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Ingredients
  

For the Crust:

1 ½ cups almond flour

¼ cup erythritol (or your preferred keto sweetener)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened to room temperature

1 cup pumpkin puree (canned or homemade, unsweetened)

3/4 cup erythritol

3 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

For Topping (optional):

Sugar-free whipped cream

Extra pumpkin pie spice for garnish

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium mixing bowl, combine the almond flour, erythritol, ground cinnamon, and salt. Stir until well blended.

        - Pour in the melted butter and mix with a spoon or fork until the texture resembles wet sand.

          - Firmly press the crust mixture into the bottom of a 9-inch springform pan, ensuring it is compact and evenly distributed.

            - Bake the crust for 10-12 minutes or until lightly golden. Once done, remove from the oven and allow it to cool slightly.

              Make the Filling:

                - In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes smooth and creamy, with no lumps.

                  - Add the pumpkin puree, erythritol, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, and salt to the bowl. Start mixing on low speed to combine all ingredients thoroughly.

                    - Scrape the sides of the bowl and continue beating on medium speed until the filling is smooth and completely incorporated.

                      Combine and Bake:

                        - Carefully pour the filling over the cooled crust, using a spatula to smooth the top evenly.

                          - Bake in the preheated oven for about 50-60 minutes, or until the edges are firm and the center has a slight jiggle (it will firm up as it cools).

                            - Once baked, turn off the oven and slightly crack the oven door. Let the cheesecake cool slowly in the oven for about 1 hour.

                              Chill and Serve:

                                - After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, preferably overnight, to enhance the texture and flavor.

                                  - When ready to serve, top with sugar-free whipped cream and sprinkle with additional pumpkin pie spice for garnish.

                                    Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | Serves 12