Pumpkin Spice Cheesecake Recipe

DIRECTIONS

This recipe can be adjusted to use liquid stevia for the filling and crust.  To do so use 1/8 tsp for the crust and 1 1/2 tsp liquid stevia instead of the erythritol.  Taste and adjust if more sweetener is preferred before adding the eggs.  Swerve brand sweetener may be substituted for the erythritol as it is a combination of erythritol and inulin.  The nutritionals remain the same regardless of sweetener choice.

To make crust:

1. Heat oven to 350°F.
2. Separate one egg into yolk and egg white.  Reserve egg yolk for the filling.  In a food processor, combine pecans, 2  tablespoons erythritol, salt and 1/2 tsp cinnamon.  Process until finely ground.   Add the melted butter and egg white and pulse a few times to combine into a sticky dough; press onto the bottom of a 9-inch springform pan, rounding up to cover the pan seam. Use a fork to prick along the bottom, and bake until golden and set, 8 to 10 minutes. Cool completely on a wire rack.

1. Reduce oven to 325°F.
2. Beat softened cream cheese with an electric mixer until smooth.  Add 2/3 cup erythritol beating until combined.  Add the heavy cream beating until smooth.  Add pumpkin purée, vanilla and spices, mixing to combine. Taste and adjust spices or sweetness as desired, noting that sweetness decreases as the cake chills; add 10 or more drops liquid stevia for a sweeter cheesecake; 2 tsp pumpkin pie spice can be used instead of the spice blend in the ingredients list.  Beat in eggs and reserved egg yolk, one at a time, just until combined.
3. Pour batter over crust. Bake until just set in the center, 45 to 50 minutes. Turn off oven and let stand 10 minutes; transfer to a wire rack and cool completely.
4. Cover and refrigerate until chilled, 3 hours or overnight. Slice and serve.