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Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. Although the calendar states that Fall has finally come, the weather here in Arkansas hasn’t gotten the memo! We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south. Is it still warm where you are, or are you lucky enough to feel fall in the air?
So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to.
I love pumpkin, cream cheese, and cinnamon, so it was only natural that I combine them for a new recipe on the blog. Right? Now, before you say it, I know that pumpkin cheesecake is not a new recipe and that you could probably Google it and have it come up ten thousand. But I think my version is slightly different in that I highlight the fall spices a little more with a thin layer of cinnamon cream over the top of my light and fluffy pumpkin cheesecake. Not to mention the buttery cookie crust!
Besides, the more cheesecake the better, so I don’t mind that there are other versions of low carb pumpkin cheesecake on the internet. I don’t think you will mind either if you give this one a try. After all, wouldn’t it be wonderful if we could eat our way through each recipe one slice at a time?
1/4 cup of oat fiber (optional, leave out for grain free option)
1 stick + 1 Tbsp of melted butter
1/4 cup of Pyure Sweetener
1/4 tsp All Spice
1/2 tsp of Cinnamon
pinch of salt
Preheat your oven to 325 degrees.
Prepare your crust by putting all the dry ingredients into a bowl and pouring in the melted butter.
Mix the ingredient well until you can pinch the almond mixture between your fingers and it sticks together. If it is a bit dry you can add in a little more melted butter.
Press the crust mixture into the bottom of a 9 inch spring form pan, evenly. If you do not have a spring form pan you can use a baking dish.
Next, blind bake the crust for about 5-7 minutes, then set it aside.
To make your filling add the cream cheese, sour cream, eggs, spices and sweetener to a blender or food processor. Mix the ingredients until there are no lumps.
Once it is mixed remove 1 cup of the mixtures and set it aside.
Add in your pumpkin to the remaining mixture in your blender or processor.
Mix it well, you may want to taste for sweetness here, I always do to make sure it is sweet enough. Especially if you are using a sweetener other than the ones I mention.
Once it is ready pour your pumpkin mixture over your crust and make sure it is in an even layer.
Next poor the vanilla mixture that you set aside early over the top of the pumpkin layer.
Sprinkle more cinnamon over the top and gently swirl the top layer. The cinnamon should still be seen on the top of the cheesecake.
Bake the cheesecake at 325 degrees for an 65 minutes if using the 9 inch round spring form pan. If you are using a more shallow pan you may have to adjust your cooking time to a lower time. Begin checking your cheese cake at 30 minutes and adjust as needed in that case. You want your cheesecake to be slightly firm with not much wiggle in the middle no matter what pan you use.
Remove the cheesecake from the oven and let it cook completely on cooling rack.
Once cooled, wrap your cheesecake and place it in the fridge to chill completely before serving. Overnight is best, but at least 4 hour. This is a softer, fluffier cheesecake so the chilling is important.
This cheesecake is sugar free, low carb and gluten free. Nutritional Information per serving: 397 Calories, 9 grams of Protein, 35 grams of Fat, and 5 net Carbs. There are 8 total carbs and 3 grams of fiber per serving, making it 5 net carbs. Please note that I am not a nutritionist and all my nutrition calculations are per my ingredients via an online food calculator.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn't trade it or the chance to share here with you for anything!