Low Carb No Bake Pumpkin Cheesecake

This cheesecake is a great way to enjoy the holidays when everyone else seems to be indulging in all your beloved can't have desserts. What makes this particular recipe so great is, it tastes like the sort of dessert that you would need to avoid if you're on the diet. It offers all the wonderful holiday flavors, without the not so great holiday regrets, its sheer indulgence without the guilt. 

* I recommend making this dessert the night before to give it plenty of chill time.

Tools you'll need:

Hand held mixer

Large Mixing Bowl

Measuring spoons

Measuring cups

 9 " X  13 "

Olive oil cooking spray

Rubber Spatula

Ingredients:

CRUST

3 cups of Almond Flour

6 tablespoons melted salted butter

1 tsp Ground cinnamon

1/2 tsp of Nutmeg or 1 tsp Ground Pumpkin Pie Spice

3 or 4 tbsp Splenda Bakers Magic (optional)

FILLING

3 cups of heavy cream

1 and 1/3 cups of Swerve Confectioners Sugar

Stevia Powder (optional but I recommend, get a good quality you really love)

1 tsp Pure Vanilla Extract

4 packages of  softened Cream Cheese

3 cups of Heavy Cream

2 cups of Pumpkin Puree (do not use pumpkin pie filling as this has sugar added)

3 tbsp Pumpkin Pie Spice

1 tsp 100 % pure Stevia Powder

Optional : Pecan halves and or Walnuts are a great add in.

Instructions:

*Note: Cut the measured ingredients by half if you wish to make a 9 inch pie instead.

* Gather all of your tools and get everything you need together.

** Make sure there is room in your refrigerator for this dish to set up in.

*** Spray your pan with cooking spray ahead of time and set in fridge until needed

First we will begin by making the crust:

1. Melt butter in a saucepan on low heat. 

2. In a large mixing bowl, add in your Almond Flour, spices,  Splenda Bakers Magic, and stir until well blended.

3. Add in melted butter and stir together until well incorporated and can be pressed together. 

4. Press this mixture into your 9 X 13 inch pan being sure to cover the entire bottom of the pan. 

5. Place this in your refrigerator for later. 

Filling:

1.  In the same mixing bowl,  measure out 3/4 cups of heavy cream, vanilla extract, 1 and 1/3 cups of Swerve confectioners sweetener, and 1/2 to 1  teaspoon Pure Stevia Powder. Mix all ingredients together with handheld mixer until thickened.

Add in all  packs of softened cream cheese and mix again until well incorporated.

Add in remaining heavy cream, pumpkin puree, and spices. Mix with your mixer until nice and thick. Take your time.

With a large spoon or spatula, scoop filling into the refrigerated pan with the prepared crust.  Chill for 5-6 hours.

Garnish with  crushed walnuts and / or pecan halves.

Enjoy!