Photo Caption: No frills, but I made a Keto pumpkin cheesecake the other day…. I used allulose which isn’t as sweet as sugar so I should have added more of it… I also made the pumpkin purée from scratch (along with pumpkin fries and pumpkin seeds- nothing wasted!) so here’s the recipe below! I just made a crust from almond flour; I googled for a basic recipe! ——
1 cup sugar (allulose 1 1/3 cup)
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup pumpkin
3 eggs
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg
1⁄4 teaspoon allspice
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In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 50-60 minutes-
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool. Refrigerate, slice and enjoy!
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