|Keto Pumpkin Spice Cheesecake With Pecan|
Keto Pumpkin Spice Cheesecake With Pecan
Keto Pumpkin Spice Cheesecake With Pecan + Pumpkin Spice Cookie Crust
- 1 cup Pecans
- 1/2 cup “Lolli’s cookie clusters” pumpkin spice cookie clusters
- 4T melted unsalted butter
In a food processor add your pecans + Lolli’s & ground them down till it’s like crumbs.
Now add in your butter & mix well.
Add to your lined & greased cheesecake pan (I use).
- 16 ounces softened Cream Cheese
- 1/4 cup room temp Heavy Whipping Cream
- 1/2 cup POWDERED Sweetener
- 1T Golden Sweetener
- 1/4 cup Canned Pumpkin Purée (not pie)
- 2T Pumpkin Spice (I used daksspices)
- 1tsp Pumpkin Pie Extract
- 1/2tsp Vanilla Extract
- 2 eggs + 1 yolk (room temp)
- Pinch of Kosher Salt
Cream together your cream cheese & sweeteners till well combined. Next add in your heavy whipping cream, puréed Pumpkin, Spice, kosher salt, & extracts.
Mixing til it’s nice & smooth. Now, one by one add in your eggs + yolk – do not over mix – just until it’s incorporated.
Pour into crust & place a paper towel over the top then a piece of foil. Place in your instant pot (add 1.5 cups of water to your pot) – Manual Mode 35 minutes & 15 minutes NPR.
Once done replace paper towel & cover with foil again – Manual Mode 15 minutes & 15 minutes NPR.
Let sit on the counter for 15 minutes before adding topping on
Mix together & add it to your hot cheesecake then place in the refrigerator overnight – up to 24 hours before cutting into it.
Crumble up some Snickerdoodle HighKey cookies on top & ENJOY!
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