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Not regular Pumpkin Pie
All the flavor of your Thanksgiving pumpkin pie, but with a cheesecake flavor. This Keto Pumpkin Cheesecake is more elegant than your regular old pie…and I think a better texture.
‘Tis the season
This is one of those DIY things. Pumpkin Pie Spice Mix season comes around for a fleeting moment right after the kids head back to school. It’s almost like Starbucks is the gatekeeper of Pumpkin Spice Latte season.
So when SB says it’s time to open the flood gates on all things #PSL then you will be hit with EVERYTHING pumpkin….especially my Keto Pumpkin Cheesecake.
Although we still have 80* days here in Santa Monica well into late September, I can’t help but get in the spirit of a traditional Fall. I do miss sweater weather and crisp mornings from my time in Connecticut. Anything pumpkin gets me back in the mood, even if I am wearing flip flops and shorts through Halloween.
During that fleeting moment of the season you can find Pumpkin Pie Spice Mix pre-made in your local grocery store. Sometimes I will blink and then it’s gone. If I see the package I generally grab it…because it’s such a novelty.
Also, once you use it all up on your Keto Pumpkin Cheesecake and other delights you will be out of luck trying to find it until the next Fall.The same goes for Pumpkin Pie Spice Extract….not a usual item at the local supermarket, but you can buy that online here.
- DIY Pumpkin Pie Spice Mix
- Pumpkin Sausage Soup
- Low Carb Pumpkin Bread
- Pumpkin Bisque
- Keto Pumpkin Cheesecake
- Pumpkin Pecan Tart
- Pumpkin Crumble
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like these Pepperoni Pizza Egg Cups is really my trick. Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more, but I want everyone to know that cooking at home (especially this Keto Pumpkin Cheesecake) is one of my major keys to success. Every meal does not have to be epic, but when I am prepared I have a much better chance at success.
- Preheat oven to 350*
- Spray a springform pan with oil of choice, (I use coconut oil spray). In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot.
- In separate small to medium bowl mix together dry ingredients for the crust. Pour butter over dry ingredients and mix together to form a dough. Press dough into bottom and up the sides of the springform pan until evenly distributed. With a fork poke dough in bottom of pan.
- Place in oven for 10-12 minutes. Take out of oven and let cool completely….I even put mine in the fridge to speed that part up. Reduce oven temperature to 300*
- In medium to large bowl place softened cream cheese and pumpkin puree. Using a hand mixer start to blend the cream cheese and pumpkin to a smooth texture. Add in all of the other ingredients one at a time until fully blended and creamy.
- Pour cream cheese filling into cooled crust. Smooth out top of filling with back of rubber spatula. Place in center of 300* oven for 25-30 minutes or until center is set. (My oven was 25 minutes).
- Turn oven off and leave in oven with oven door cracked open for another 30 minutes.
- After you take the cheesecake out of the oven let cool on the counter for about an hour. Then place the cheesecake in the fridge for at least a few hours before you slice and serve.
- Serve with a dollop of fresh whipped cream.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
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