EASY PUMPKIN CHEESECAKE RECIPE LOW CARB KETO THM

Cheesecake is one of the easiest desserts to transform to a low carb, gluten-free, keto, or Trim Healthy Mama eating plan. Win over your friends and family this fall with my easy Pumpkin Cheesecake recipe.
The first time I ever did an official diet was about 9 months into being married. My husband and I had settled into married life and each put on a few pounds enjoying life. We decided to do the South Beach Diet together. We bought the book and dove in.

One of my favorite desserts on that plan was the mini sweetened ricotta cheese desserts. They taste like cheesecake. That was one of the easiest ways to satisfy my sweet tooth and not feel like I was missing out. Over the years I modified those into true cheesecakes and have a handful of amazing cheesecakes in my repertoire. Some of my favorites are my mini breakfast cheesecakes. I use a hearty amount of cottage cheese to boost the protein and make them suitable for breakfast. I adapted my mini pumpkin breakfast cheesecake into this recipe.

Ingredients

• Pecan Crust:
• 2 cups pecans
• 2 tbsp butter
• 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener
• Pumpkin Filling:
• 16 oz cream cheese
• 1 cup cottage cheese
• 1 cup pumpkin
• 6 eggs
• 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

Instructions

1. Preheat the oven to 350. Cover the bottom and sides of a 9-inch springform pan with foil to prevent any leaks.
2. 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.
3. ......................................

for full recipes please see : joyfilledeats.com

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