How to make Keto Pumpkin Cheesecake delicious

Keto Pumpkin Cheesecake - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Keto Pumpkin Cheesecake! A quick and easy dinner that is ready in under 25 minutes!

You can cook Keto Pumpkin Cheesecake with 13 Ingredients and 5 steps. See the following guide!

1. 1 1/2 cup almond flour.
2. 1/2 cup collagen or whey protein powder.
3. 3 table spoon powdered erythritol sweetner.
4. 1/3 cup melted butter.
5. 1 tsp vanilla extract.
6. Pumpkin cheesecake filling.
7. 3 block(24oz) cream cheese softened.
8. 1 cup pumpkin purée (I steamed fresh pumpkin).
9. 1 1/4 cup powdered erythritol sweetener.
10. 3 eggs at room temp.
11. 1 tsp pumpkin spice.
12. 1/2 tsp cinnamon.
13. 1 tsp vanilla extract.

1. Preheat the oven to 350 F.
2. Beat 24 oz cream cheese and 1 1/4 cup powdered sweetener until fluffy, beat in the 1 cup pumpkin purée, pumpkin spice, cinnamon and vanilla. Beat in the egg one at a time..
3. Line the bottom of 9 inch springform pan with parchment paper. Stir 1 1/2 cup almond flour with 1/2 cup protein powder and 3 tbsp sweetener together, add 1/3 cup melted butter and 1 tsp vanilla extract. Press the dough into bottom of baking pan. Even it out. Then prick with fork.bake 10-12 min. Until golden brown. Let it cool 10 mints..
4. Pour the filling into pan over the crust. Smooth the top with spatula. Bake 42 mints or so, until it almost set but center is jiggly..
5. Remove it from the oven. Run the edges of the cake with a knife cook the pan then remove the springform edge. Cool the cake the keep in the fridge 3-4 hours before you serve..