Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

INGREDIENTS

CRUST

• 1 3/4 cup almond flour
• 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
• 1/2 cup butter, melted

FILLING

• 2 8 oz packages of cream cheese
• 1/2 lb ricotta cheese
• 1/4 cup sour cream
• 1 1/2 cups pureed pumpkin
• 3 large eggs plus 1 egg yolk
• 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
• 2 tbsp white flour
• 1/2 tsp ground cinnamon
• pinch nutmeg
• pinch of cloves
• 1 tsp vanilla extract

TO SERVE

• 1 recipe Sugar Free Caramel Sauce *
• chopped pecans*

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 375.5

• Total Fat: 30.9 g
• Cholesterol: 134.1 mg
• Sodium: 237.5 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.8 g
• Protein: 10.8 g