Low Carb Pumpkin Cheesecake

• Vegetarian
• Gluten free

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 tbsp Almond flour, super fine
  • 1 tbsp Coconut flour
  • 2 tbsp Confectioners sugar alternative
  • 2/3 cup Granulated sugar alternative
  • 1 1/2 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 2 1/2 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 1 cup Heavy whipping cream
  • 32 oz Ricotta cheese, full-fat

Found on thefoodieaffair.com

Description

Ingredients

• 32 ounces ricotta cheese (full fat)
• 1 cup pumpkin puree
• ⅔ cup granulated sugar alternative (Swerve)
• 3 tablespoons almond flour (super fine)
• 1 tablespoon coconut flour
• 1½ teaspoon pumpkin pie spice
• ⅛ teaspoon salt
• 6 large eggs
• 2 teaspoons vanilla extract
• WHIPPED CREAM
• 1 cup heavy whipping cream
• 2 tablespoons confectioners sugar alternative (Swerve)
• ½ teaspoon vanilla

Directions

• Preheat oven to 300 degrees.
• Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
• In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
• In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
• Add eggs whisking in one at a time.
• Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
• Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about ½ inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
• Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
• Pour batter into the prepared springform pan.