Pumpkin Spice Cheesecake With A Snickerdoodle Crust

Pumpkin Spice Cheesecake With A Snickerdoodle Crust
Pumpkin Spice Cheesecake With A Snickerdoodle Crust 

Pumpkin Spice Cheesecake With A Snickerdoodle Crust 

I made Keto Pumpkin Spice Cheesecake With A Snickerdoodle Crust for the meetup! Everyone devoured this & the plain one.

I have seen pumpkin snickerdoodles everywhere right now and I have been dying to make them. I love anything that has to do with pumpkin. 
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Author: Maggie

How To Make This Keto Pumpkin Spice Cheesecake With A Snickerdoodle Crust?


Ingredients 
Crust 
1 bag "keto candy girl" snickerdoodle mix (mix according to instructions) & take 1/2 your mix & press it into your cake pan - set aside in the fridge

Cheesecake 



Topping-

  • 1/2 cup sour cream
  • 2tsp powdered sweetener
  • 1/2tsp vanilla extract
  • 1tsp pumpkin spice



Instructions:

Cream together your softened cream cheese, heavy whipping cream, pumpkin purée, pumpkin spice, sweetener, both extracts, & salt.
Taste test for sweetness, add more if you would it sweeter. I’ve noticed that you want to over sweet baking dishes because of the sweet bakes out of it.
Now, add your eggs and yolk and mix them in.

Note do not over mix. 
You just want to incorporate the eggs.
Add to your crust pan. 
Add a cut of paper towel to the top (collects moisture). 
Then cover with foil, tightly.




To your instant pot add 1.5 cups of water and your trivet. 
Place your cheesecake on top, close your instant pot.

Set on manual mode 35 minutes, & 18 minutes natural pressure release. At this point check how jiggly it is. 

Replace your paper towel & place back in for 15 more minutes & 18 minutes natural release.
Once done it will be a little jiggly that’s ok. It’ll set overnight and come it perfect.

ENJOY! 

10 Servings (using my ingredients)

Nutrition Facts:

  • Cal - 321
  • Fat - 31.9g
  • Protein - 6.3g
  • Carbs - 3.9g 
  • Net Carbs - 2.7g
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