Say “Cheeeeeeesecake!” for this keto apprüved Pumpkin Cheesecake! It’s tasty in all the right ways, AND it includes our fan favorite of the Fall Collection- Pumpkin Spice KETO//KREME™!
1/4 cup butter, melted
2 cups walnuts, crushed
1/4 tsp ground cinnamon
Optional: For a sweeter crust add 1 tablespoon of swerve
1. Place all ingredients into a food processor and pulse until well blended.
2. Press into a pie pan and bake at 350 for 15 minutes.
3. Remove from oven and let cool completely.
Cheesecake Filling Instructions:
16 oz cream cheese, softened
1 cup powdered Swerve
1 packet Pumpkin Spice KETO//KREME™
2/3 cup heavy whipping cream
2/3 cup pumpkin puree
2 tsp pumpkin spice
1 tsp vanilla
1. Combine all ingredients in a mixing bowl and mix until smooth.
2. Place cheese cake filling in walnut pie crust
3. Refrigerate for 2-3 hours until set.