Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

18 Nov

Low Carb Pumpkin Cheesecake

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

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
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One Response to “Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce”

Trackbacks/Pingbacks

  1. Pumpkin Recipes | Fit Chick's Kitchen - October 12, 2015

    […] Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce […]

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