Jeles’ Pumpkin Spice Cheesecake

Ingredients:

BASE:

2 Tbsp powder Monk fruit

2 Tbsp butter

1 1/2 cup crushed Walnuts

1 tsp pumpkin spice

Filling:

2 packages of Cream Cheese (room temperature)

1 cup Monk Fruit

1 cup pumpkin puree (canned)

1/3 cup of Heavy cream

2 large Eggs

1 tsp Vanilla Extract

1 1/2 tsp pumpkin spice

1/2 tsp cinnamon

Instructions:

IMPORTANT: make the base:

Preheat oven to 325 *

Spring pan 9’ butter it well at the bottom and sides

In a medium mixing bowl, combine melted butter and monk fruit, mix well

Add crushed Walnuts and pumpkin spice, mix well

Take walnut mixture and place it in the middle of your Spring pan and press evenly on the bottom of the pan and up a bit on the sides

Bake in the oven for 10 minutes, set aside

To make the filling:

In a Large mixing bowl, beat cream cheese, monk fruit, pumpkin puree, heavy cream, eggs, vanilla, and spices

Mix all ingredients for the filling well

Next Step:

Pour into crust.

Spread out evenly and bake for 30-40 minutes (middle will jiggle slightly)

Remove from the oven and let sit for 15-20 minutes then cover with foil

My suggestion: Refrigerate over night before removing it from your spring pan

Then remove from Spring pan place on the plate, serve and ENJOY!!

Serve with a dollop of Whip-cream, sprinkle cinnamon on top of whip-cream (optional) <3

Servings: 12 ~ 285 Calories ~ 6 Net Carbs

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