Pumpkin Cheesecake – Low Carb, Keto, Gluten-Free, Grain-Free, THM S
The Easy Baked Cheesecake Recipe
How to Fix a Cracked Cheesecake
- Preheat the oven to 350. Cover the bottom and sides of a 9-inch springform pan with foil to prevent any leaks.
- Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake for 10 minutes.
- Meanwhile, in the same food processor or blender bowl (no need to wash) pulse the cream cheese and cottage cheese until smooth. Scrape down the sides as needed. Add the rest of the filling ingredients and blend until smooth.
- Pour the filling on top of the prepared crust. Bake for 1 hour to 1 hour 15 minutes or until the edges are golden brown and the center only jiggles slightly. Cool until room temperature. Refrigerate to chill for at least 3-4 hours.
Whip cream until peaks form. Mix in sweetener, if using. Spread on the cooled cheesecake. Store in the refrigerator.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.