Ingredients
1 1/2 c. almond flour
1/4 c. coconut flour
2 tbsp. granulated Swerve
1/2 tsp. cinnamon
1/4 tsp. kosher salt
7 tbsp. butter, melted
4 (8-oz.) blocks cream cheese, softened
1/2 c. brown sugar Swerve
1 c. pumpkin purée
3 large eggs
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. kosher salt
Whipped cream, for garnish
Chopped toasted pecans, for garnish
Preparation
Step 1Preheat oven to 350°. In a medium bowl, combine almond flour, coconut flour, Swerve, cinnamon, and salt. Add melted butter and mix until well combined. Press crust into an 8” springform pan in an even layer a little up the sides. Bake until lightly golden, 10 to 15 minutes. Step 2Reduce oven to 325°. In a large bowl beat cream cheese and swerve together until light and fluffy. Add pumpkin purée and beat until no lumps remain. Add eggs, one at a time, and beat until well combined. Add vanilla, cinnamon, ginger, and salt. Pour batter on top of crust and smooth top with an offset spatula. Step 3Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.Step 4Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Step 5Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.Step 6Serve with a dollop of whipped cream and toasted pecans.
Have you made this yet? Let us know what you think in the comments below!
