Pumpkin Cheesecake

Hands On Time: 20 minutes

Total Time: 4 hours

Serves 8

 Nutritional Information:

Calories- 446 kcal

Net Carbs- 6.6g

Protein- 10.1g

Fat- 43.5g

You can’t beat a creamy cheesecake full of fall flavors for a dessert show stopper!





7 ounces of Sukrin Defatted Almond Flour

3.5 ounces of butter

¼ cup of Sukrin Monk

½ teaspoon of pumpkin pie spice



8 ounces of cream cheese

1 cup of heavy cream

1 cup of pumpkin puree

½ cup of Sukrin Icing

4 teaspoons of gelatin

¼ cup of cold water

½ teaspoon of pumpkin pie spice



Pre-heat your oven to 350⁰ F, fan forced

Place all of the dry crust ingredients into a large mixing bowl and stir to combine.

Melt the butter and add to the dry ingredients, mixing well until a crumbly dough has formed.

Grease and line a standard 22 cm/8.5 inch spring-form pan and press the crust mixture evenly around the base and sides.

Bake for 12 minutes.

Remove and let cool before placing in the fridge to chill while you prepare the next steps.

Add the gelatin to the cold water and let bloom for approx. 3 minutes.

In the bowl of your mixture, place the cream cheese, sweetener and vanilla and beat on med-high until fluffy and smooth.

Add the cream, pumpkin pie spice, bloomed gelatin and pumpkin and beat on med-high until well combined and smooth.

Pour into chilled crust.

Chill the cheesecake for at least 3 hours.

Serve with whipped cream r sprinkled with chopped pecans or walnuts and a sprinkle of pumpkin spice.

Store, covered, in the refrigerator for up to 5 days.

Note: the crust will soften.


This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com.

Click Here for a PDF version of the recipe.