Original Recipe Pumpkin Cheesecake

CRUST
1 3/4 cup almond flour
2 tbsp steviva blend
1/2 cup butter, melted

FILLING

2 8 oz packages of cream cheese
1/2 lb ricotta cheese
1/4 cup sour cream
1 1/2 cups pureed pumpkin
3 large eggs plus 1 egg yolk
3/4 cup steviva blend
2 tbsp white flour
1/2 tsp ground cinnamon
pinch nutmeg
pinch of cloves
1 tsp vanilla extract

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

TO SERVE

Sugar Free Caramel Sauce

INGREDIENTS

1 tsp molasses
1/4 cup steviva blend
1/4 cup butter,
1/2 cup heavy cream
1/4 tsp xanthan gum

DIRECTIONS

In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill until ready to serve, or serve warm over ice-cream, apple pie, etc.
Will thicken even more upon refrigeration.

Makes 1 cup total

chopped pecans*


Nutritional Info for Cheesecake
Servings Per Recipe: 12
Amount Per Serving
Calories: 375.5
Total Fat: 30.9 g
Cholesterol: 134.1 mg
Sodium: 237.5 mg
Total Carbs: 9.6 g
Dietary Fiber: 2.8 g
Protein: 10.8 g

Nutritional Info for Caramel Sauce
Servings Per Recipe: 12
Amount Per Serving
Calories: 70.1
Total Fat: 7.5 g
Cholesterol: 23.9 mg
Sodium: 31.0 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.1 g
Protein: 0.2 g