Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups nuts, I used pecans
  • 1 tablespoon sweetener (Swerve brown sugar or Lakanto Golden)
  • 1/2 teaspoon cinnamon
  • 8 ounces cream cheese, softened (room temperature)
  • 1 cup heavy whipping cream
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup Swerve brown sugar sweetener, or Lakanto golden
  • 3/4 cup pumpkin puree (canned)

Instruction

  • To make the crust, add nuts, cinnamon and the 1 tablespoon of sugar substitute in a food processor and grind until the nuts become moist and sticky.
  • Divide mixture evenly into the ramekins, jars or whatever container you are using.
  • Add the cream cheese, pumpkin and sugar substitute to a bowl of your electric mixer. Mix on high until everything is smooth and creamy.
  • Add your vanilla, pumpkin pie spice and cinnamon to the pumpkin cheesecake mixture and mix until well incorporated.
  • Add your heavy cream and mix on high for about 5 minutes or until the mixture is nice and fluffy.
  • Spoon cream cheese mixture into your ramekins or containers and garnish with nuts and cinnamon if using.
  • Refrigerate until ready to eat.