Keto Pumpkin Cheesecake
A very custardy pumpkin cheesecake with a pecan crust.
50 minutes
12 servings
Ingredients
- chopped pecans 1 cup
- egg white 1
- cream cheese 16 ounces
- monkfruit sweetener ½ cup
- pumpkin puree 1 cup
- eggs, room temperature 2
- vanilla extract 1 teaspoon
- pumpkin pie spice 2 teaspoons
Instructions
- Preheat oven to 350F.
- In a small bowl, whisk egg white until foamy. Add pecan pieces and 1 tsp of pumpkin pie spice. Stir to combine. Press into a greased 9x9 pan and bake for 10 minutes.
- In a large mixing bowl, beat cream cheese and sweetener until smooth. Add pumpkin puree, eggs, vanilla, and pumpkin pie spice. Beat together until well combined.
- Pour into crust. Spread out evenly and bake for 45 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top).