2tablespoonsgranular sugar substituteI used brown sugar Swerve
14ouncespumpkin puree
1cupSwerve granular sugar substitute
1cupheavy whipping cream
1 teaspooncinnamon
½teaspoonginger
¼teaspoon nutmeg
1teaspoon vanilla
¼teaspoonsalt
2tablespoonsbourbonoptional
24ouncescream cheese
3eggs
Instructions
Preheat oven to 325° F
For Crust: Pour the nuts into a food processor and using the pulse option, chop nuts until they are the size you prefer for nut crusts (anywhere from coarse sand texture to grains of rice texture). Pulsing instead of a continuous speed will allow a more uniform chop. Pour chopped nuts into a bowl and stir in melted butter, ginger, salt and 2 tablespoons sugar substitute. Mix everything together thoroughly. To test texture, use your hands and squeeze together a small amount. It should stay clumped together when squeezed into a ball.
Grease the bottom of the springform pan with butter. (Alternatively use a piece of parchment paper or use a spray oil). Place the nut mixture in the springform pan and press it evenly over the bottom and up the sides about 1 inch. Press it in firmly with your hands, knuckles or the bottom of a glass. Place in oven and bake for 15 minutes at 325° F.
Remove the crust from oven when done and allow it to cool while making the filling.Put a large pot of water on the stove and bring to a boil. Let it simmer on stove until you are ready to use it for the water bath.
For Filling: Combine the pumpkin puree, the Swerve sugar substitute, the heavy whipping cream, the spices, the vanilla and the bourbon if using. Heat it up a bit on the stove and stir to melt the sugar (don’t boil). Pour the combined ingredients into a stand mixer affixed with the paddle attachment.
With the stand mixer on a low speed, add the cream cheese to the mixing bowl of the mixer, a little at a time, and blend. Continue until all cream cheese is added and the mixture is creamy and silky. Add the eggs and just blend lightly until mixed in.
24 ounces cream cheese, 3 eggs
Allow crust to cool if it is still hot. When cool, pour in filling and smooth out top with a spatula (don't tap down the pan).
Pour the simmering water from the pan on the stovetop into a baking pan that can fit into the bottom rack of your stove. Place the pan of water on the bottom rack and place the cheesecake on a rack above the water (this is instead of placing pan inside of a water bath).
Bake cheesecake for about 90 minutes, but check it after one hour as all ovens are slightly different. It should look set and golden brown but have a "jiggly" center. If you have a thermometer, many chefs will take it out at 145°. Standard practice for home cooks is 160° F. Just be sure not to overbake or it will crack.Gently remove pan from oven and set on top of stove or counter to cool to room temperature. This may take an hour. When at room temperature, cover with foil and place in refrigerator for 4 hours or overnight.
When ready to serve, remove cheesecake from the refrigerator and gently undo the springform pan so the sides come off. Slice and serve with a dollop of whipped cream on top and enjoy!
Video
Notes
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