It was GREAT!!!! After reading other reviews I used pumpkin pie filling (instead of puree w/ all the spices). I also added some extra cinnamon, sugar and vanilla. To make it ever better I melted together a bag of caramels and a can of evaportated milk to make a caramel sauce. I drizzeled the caramel sauce over each slice before serving with some whip cream...YUM!
This pumpkin cheesecake comes together in minutes in your food processor or blender. With less than 10 ingredients and about 10 minutes of prep time, you can have a delicious fall dessert.
EASY PUMPKIN CHEESECAKE RECIPE LOW CARB KETO THM
1 hr 20 mins
2 cups pecans
2 tbsp butter
2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
16 oz cream cheese
1 cup cottage cheese
1 cup pumpkin
1 cup Trim Healthy Mama Gentle Sweet or my sweetener
1 tbsp cinnamon
Whipped Cream Topping:
1 cup heavy cream
2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener, optional
Preheat the oven to 350. Cover the bottom and sides of a 9-inch springform pan with foil to prevent any leaks.
Add the crust ingredients to a food processor or blender. Pulse until the nuts are finely chopped. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake for 10 minutes.