This sweet, creamy Pumpkin Cheesecake is melt-in-your mouth delicious. However, if a much firmer texture is desired, leave out one egg and use 1/2 cup (125 mL) canned pumpkin.

1 1/2 cups ground almonds, OR almond flour (375 mL)
1/3 cup vanilla whey protein (75 mL)
Sugar substitute to equal 3 tbsp sugar (45 mL)
1/3 cup butter, melted (75 mL)
Pumpkin Spice Cheesecake Batter:
16 oz regular cream cheese, softened (500 g)
2 eggs
1/4 cup sour cream (60 mL)
3/4 cup canned pumpkin (175 mL)

Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/2 cup powdered erythritol (125 mL)
2 tbsp unsalted butter, softened (25 mL)
1 tsp vanilla extract (5 mL)
3/4 tsp cinnamon (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp nutmeg (1 mL)

Crust: In medium bowl, combine ground almonds, OR almond flour, vanilla whey protein, sugar substitute and butter. Press into a 9-inch springform pan or pie dish. Bake in 350°C (180°F) oven 12 minutes.

Cheesecake Batter: In food processor with sharp blade, process cream cheese. Add eggs, sour cream, pumpkin, liquid sweetener, erythritol, butter, vanilla, cinnamon, ginger and nutmeg. Process until well combined. Pour batter over crust. Bake in 350°F (180°C) oven 40 to 50 minutes (can use a water bath), or until set.

Variation: Sweet Potato Cheesecake: Use canned yams, mashed, instead of pumpkin if desired. (7.2 g carbs)

Yield: 12 servings,1 serving
278.9 calories
8.5 g protein
25.7 g fat
1.7 g fiber
3.7 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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