Steps to Prepare Andrew Copley Keto Pumpkin Cheesecake

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, keto pumpkin cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Keto Pumpkin Cheesecake is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Keto Pumpkin Cheesecake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook keto pumpkin cheesecake using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Keto Pumpkin Cheesecake:

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

Steps to make Keto Pumpkin Cheesecake:

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.

So that’s going to wrap this up for this special food keto pumpkin cheesecake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!