Pumpkin Pie Cheesecake

Crust

1 ¾ cup almond flour, fine/blanched

½ tsp cinnamon

3 tbsp Erythritol, confectioners (Swerve)

½ cup butter, salted

Filling

13 oz cream cheese

2 eggs

¾ cup 100% pumpkin puree (not pumpkin pie filling)

¼ cup sour cream

¼ cup heavy cream

¾ cup erythritol, confectioners (Swerve)

½ tsp vanilla extract

4 tsp pumpkin pie spice

10 drops liquid stevia

Preheat oven to 350*

Crust

Spray a springform pan with oil of choice, (I use coconut oil spray). In microwave safe dish melt butter in microwave in 30 second increments until just melted, not hot. In separate small to medium bowl mix together dry ingredients for the crust. Pour butter over dry ingredients and mix together to form a dough. Press dough into bottom and up the sides of the springform pan until evenly distributed.  With a fork poke dough in bottom of pan. Place in oven for 10-12 minutes. Take out of oven and let cool completely….I even put mine in the fridge to speed that part up. Reduce oven temperature to 300*

Filling

In medium to large bowl place softened cream cheese.  Using a hand mixer start to blend the cream cheese to a smooth texture.  Add in all of the other ingredients one at a time until fully blended and creamy.  Pour cream cheese filling into cooled crust. Smooth out top of filling with back of rubber spatula.  Place in center of 300* oven for 25-30 minutes or until center is set. (My oven was 25 minutes).

After you take the cheesecake out of the oven let cool on the counter for about an hour.  Then place the cheesecake in the fridge for at least a few hours before you slice and serve.

Serve with a dollop of fresh whipped cream.