22 Nov Guilt Free Pumpkin Cheesecake
Preheat the oven to 350°F.
Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
Gradually add in the oil and pulse until crumbly.
Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
Bake for 12 minutes or until golden.
Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.
Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
Pour the filling into the pie crust and chill until set. (several hours)
With an electric hand mixer beat the whipping cream with the MonkSweet+ until stiff.
Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
Ingredients
Directions
Preheat the oven to 350°F.
Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
Gradually add in the oil and pulse until crumbly.
Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
Bake for 12 minutes or until golden.
Combine gelatin, Steviva Blend and boiling water. Stir until completely dissolved. Set aside.
Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
Pour the filling into the pie crust and chill until set. (several hours)
With an electric hand mixer beat the whipping cream with the MonkSweet+ until stiff.
Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
