Pumpkin Cheesecake: Wheat and Sugar Free!

With Thanksgiving only a couple of weeks away, I wanted to share my low carb version of Paula Deen's pumpkin cheesecake.

Let me just say...this cheesecake is good. I mean really, really good. It is rich but light and smooth with the perfect amount of sweetness. The 'cooling' effect that is often caused by erythritol is not at all present in this recipe. In fact, I think it would fool all cheesecake lovers into believing it's the real deal. This is just as good, and possibly even better, than regular cheesecakes I've had in the past. I am very excited to make this again for the Holidays!





Recipe:

Crust:

1 + 1/2 cups almond flour
2 tablespoons coconut flour
2 tablespoons erythritol, granular
1/4 teaspoon stevia powder
1/2 teaspoon cinnamon
1/2 teaspoon xanthum gum
1/2 cup (1 stick) butter, melted.

Filling:

3 (8oz) packages cream cheese, at room temperature
1 (15oz) can pumpkin puree
3 eggs + 1 egg yolk
1/4 cup sour cream
1 + 1/4 cup erythritol, powdered.
1/2 teaspoon stevia powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
2 teaspoons coconut flour
1 tablespoon vanilla extract

Topping:

3/4 cup heavy whipping cream
3 tablespoons erythritol, powdered
1/16 teaspoon stevia powder
1 teaspoon vanilla extract (optional)

Instructions:

Preheat oven to 350 degrees F

Grease a 9 inch spring form pan

In a medium size bowl, whisk together dry crust ingredients. Stir in melted butter until combined. Press crust mixture into the bottom of the spring form pan

Powder erythritol in a blender, food processor, or grinder. Leave lid on and set aside

In a large bowl, beat cream cheese until smooth. Add pumpkin puree, eggs, yolk, sour cream, erythritol, stevia, and spices. Mix. Add coconut flour and vanilla extract. Continue mixing until well combined, making sure to scrape down the sides and bottom with a spatula

Pour over crust, making sure it spreads evenly

Bake for 1 hour and 10 minutes (check at 1 hour) or until the center still jiggles. Turn off oven, crack door, and leave cheesecake inside for 30 to 60 minutes.

Refrigerate for at least four hours before removing from pan

When ready to serve, whip heavy cream, sweeteners, and vanilla until light and fluffy. Transfer to pipping bag or simply plop spoonfuls over cheesecake slices and EAT!
Happy Thanksgiving!