CINNAMON PUMPKIN CHEESECAKE ( SUGAR FREE, LOW CARB)

Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south.

So it looks like I will be waiting a little longer for those cooler temps, but that doesn?t mean I have to wait on the pumpkin. Thank goodness, because I don?t think I could have passed up a slice of this cheesecake even if I had wanted to.

INGREDIENTS

• Filling
• 12 oz pure pumpkin
• 2 blocks of Philadelphia Cream Cheese, very soft
• 1/2 cup of Daisy sour cream
• 3 large eggs
• 1/2 cup of Pyure Sweetener
• 1 tsp of vanilla
• 1/4 tsp All Spice
• 1/2 tsp Cinnamon
• pinch of salt
• Crust
• 1 1/2 cups almond four
• 1/4 cup of oat fiber (optional, leave out for grain free option)
• 1 stick + 1 Tbsp of melted butter
• 1/4 cup of Pyure Sweetener
• 1/4 tsp All Spice
• 1/2 tsp of Cinnamon
• pinch of salt

INSTRUCTIONS

1. Preheat your oven to 325 degrees.
2. Prepare your crust by putting all the dry ingredients into a bowl and pouring in the melted butter.
3. Mix the ingredient well until you can pinch the almond mixture between your fingers and it sticks together. If it is a bit dry you can add in a little more melted butter.
4. Press the crust mixture into the bottom of a 9 inch spring form pan, evenly. If you do not have a spring form pan you can use a baking dish.
5. Next, blind bake the crust for about 5-7 minutes, then set it aside.
6. To make your filling add the cream cheese, sour cream, eggs,vanilla, spices and sweetener to a blender or food processor. Mix the ingredients until there are no lumps.
7. Once it is mixed remove 1 cup of the mixture and set it aside.
8. Add in your pumpkin into the remaining mixture in your blender or processor.
9. Mix it well, you may want to taste for sweetness here, I always do to make sure it is sweet enough. Especially if you are using a sweetener other than the ones I mention.
10. Once it is ready pour your pumpkin mixture over your crust and make sure it is in an even layer.
11. Next poor the reserved one cup of cheesecake mixture over the top of the pumpkin layer.
12. Sprinkle more cinnamon over the top and gently swirl the top layer. The cinnamon should still be seen on the top of the cheesecake.
13. Bake the cheesecake at 325 degrees for an 65 minutes if using the 9 inch round spring form pan. If you are using a more shallow pan you may have to adjust your cooking time to a lower time. Begin checking your cheesecake at 30 minutes and adjust as needed in that case. You want your cheesecake to be slightly firm with not much wiggle in the middle.
14. Remove the cheesecake from the oven and let it cook completely on cooling rack.
15. Once cooled, wrap your cheesecake and place it in the fridge to chill completely before serving. Overnight is best, but at least 4 hour. This is a softer, fluffier cheesecake so the chilling is important.

for complete instructions please clikck : www.mytableofthree.com/cinnamon-pumpkin-cheesecake-low-carb-gluten-free-thm/

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