Pumpkin Cheesecake with Cinnamon Whip Topping (Low Carb)
Keto, THM S, Sugar Free
1 cup almond flour
1/3 cup Sukrin Defatted Almond Flour (or 2 TBS coconut flour)
1 TBS Sukrin Gold
1 TBS THM Gentle Sweet
2 tsp cinnamon
4 TBS melted butter
3 -8oz cream cheese bricks at room temp*
1/2 cup THM Gentle Sweet
1/4 cup Sukrin Gold
1 cup pure pumpkin purée
1 tsp cinnamon
1/2 tsp pumpkin spice
1 1/2 tsp vanilla extract
3/4 tsp pecan extract
4 eggs at room temp*
1/4 cup whipping cream
1/2 cup whipping cream
1 or 2 TBS THM Gentle Sweet
1/2 tsp vanilla extract
1/2 tsp cinnamon
Preheat oven to 350 degrees
Spray or butter 9” spring form pan. (If you’d like to transfer cake to a plate for display, line pan with parchment.)
Whisk flours, sweeteners and cinnamon together. Add melted butter and mix together. Press into springform pan. Bake crust for a total of 12 min or until slightly browned on edges. Let cool at least slightly.
*Room temp ingredients makes for an easy mixing experience and no clumps!
Mix cream cheese and sweeteners in bowl until fluffy. Scrape sides of bowl. Add pumpkin, extracts and spices. Mix until combined. Add 1 egg, at a time. Mix until combined after each egg. Scrape down bowl in between eggs. Add whipping cream and STIR in by hand until just combined.
Pour batter over crust.
I place my spring form pan on a stoneware bar pan, then place in the oven. This keeps the temperature even and then there’s no need for a water bath!
Bake for 35-40min. Centre should still jiggle a bit.
Turn off oven and let sit in there for 10min.
Remove from oven and let cool to room temp. Cover and refrigerate overnight.
Whip all ingredients until light and fluffy.
Optional: place in piping bag.
Remove pan edges. Make sure the cake is dry on top. If sweat drops are on cake, pat with paper towel. Pipe a pretty design on the cake or just scoop topping on cake and smooth. Enjoy!