Fall has officially arrived.
You know what that means.. Pumpkin everything! This pumpkin cheesecake is a delectable, seasonal treat that is sure to please. It is perfect for Thanksgiving, Halloween or for a chilly, fall evening.
Ingredients
Pumpkin Cheesecake Filling
- 500g Cream cheese, softened
- 1/2 cup Sweetener (I used xylitol)
- 1 tsp Vanilla extract
- 3/4 cup Pumpkin puree
- 2 Eggs
- 1 tbsp Cinnamon
Crust
- 1/3 cup LeanFit Vanilla whey isolate
- 1/3 cup Almond flour
- 2 tbsp Butter, unsalted
Preheat oven to 350F.
In a bowl, mix together ingredients for the crust.
Press crust mixture into the springform pan and bake for 10 minutes.
Remove springform from oven and let cool.
Preheat the oven to 325F.
In a large bowl, mix together cream cheese, sweetener, vanilla & pumpkin puree. Beat each egg in at a time. Do not over mix!
Pour the pumpkin cheesecake filling into the springform pan.
Bake for 40-45 minutes.
Tip
Let the cake cool completely before serving or make this cheesecake the day before you plan on serving it.
Drizzle melted 85% chocolate on the top and serve.
This post contains sponsored content. All opinions are my own.