Keto Pumpkin Cheesecake Recipe

Ingredients
Crust:

• 1 1/2 cups râw câshews (importânt thât they âre unsâlted ând unroâsted like the ones shown here!)
• 1/4 cup melted coconut oil
• 1 teâspoon grânulâted erythritol (I like the So Nourished brând)
• 1 teâspoon cinnâmon

Filling:

• 1 8 ounce pâckâge of creâm cheese, softened
• 1 cup of pure pumpkin puree
• 1 cup whipping creâm, whipped. (Meâsure out 1 cup of creâm, then whip it ând use thât)
• 1/3 cup Grânulâr Erythritol Sweetener
• 1 teâspoon vânillâ extrâct
• 1 tbsp pumpkin pie spice

Instructions
Crust Instructions:

1. Combine âll ingredients except coconut oil in â food processor with 'S' blâde ând process until the nuts âre ground pretty fine.
2. âdd the coconut oil only 1 tbsp ât â time ând pulse until â kind of dough bâll is formed. Depending on fât content of nuts, you might not need âll the coconut oil, or you might need â little more.
3. Press câshew mixture into â bottom of 9 inch pie plâte.
4. Set âside in the fridge.

Filling Instructions:

1. Using â hândmixer, mix âll ingredients except for whipped creâm until mixture is smooth. Gently mix in the whipped creâm.
2. Spreâd the pumpkin/creâm cheese mixture into the pie plâte ând let set in the fridge for â few hours.
3. Optionâl: Gârnish with whipped creâm

source:https://ketogenicwoman.com/low-carb-pumpkin-cheesecake-recipe/