After Halloween, there were a couple of pumpkins left and I just couldn’t help but let them go!
Please love and favor - pumpkin keto cheesecake! I once tried a lot of recipes for pumpkin desserts, but this is probably my favorite)
For the base: Blend the walnuts, butter, cinnamon, flavoring and 20 g of erythritol to the consistency of dough. Put the future base in a baking dish (24 cm) and press it to the bottom. Bake for 15 minutes in a preheated oven to 350 ° F. Remove and cool to room temperature.
For the cream: In a bowl, mix cream cheese, cream, spices, and the remaining erythritol; beat with a mixer at medium speed until smooth.
Add puree, spices and mix thoroughly with a mixer.
Put the stuffing on the base and refrigerate for at least 4 hours
Bon Appetit