LOW CARB PUMPKIN CHEESECAKE RECIPE RECIPES

Steps:

• Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes.  Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula.  Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.  Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. Serve with a dollop of whipped cream and toasted pecans. 

Steps:

• How to Make a Pumpkin Pie Layered CheesecakePreheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
• For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth. Stir vanilla into remaining plain batter. Pour 1/2 of the vanilla batter into crust. Gently pour pumpkin batter over top. Top with remaining vanilla batter.
• Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in oven 2 hours or until cooled. Remove from oven.
• Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
• Test Kitchen Notes:All three layers of this cheesecake stand out individually, just as wonderfully as they come together. This delectable dessert lends itself to the best of both worlds — a slice of pumpkin pie and a slice of cheesecake. The warm flavor of pumpkin pie spice beautifully balances the sweetness of vanilla cheesecake, and it's rounded out with a yummy graham cracker crust. Top the pie with a dollop of homemade vanilla whipped cream and you’ll have yourself a decadent dessert that’s sure to have you and guests coming back for seconds. It goes without saying that this pumpkin pie cheesecake recipe would be the star of any Thanksgiving or holiday dessert spread. For a family feast worthy of any occasion, serve it alongside our other fall favorites like Sage Stuffing, Classic Roast Turkey, Garlic Mashed Potatoes, Cheesy Broccoli Casserole, or Mixed Green Salad with Apple Pie Vinaigrette.