Low Carb Pumpkin Pie Cheesecake

Ingredients

• 2 oz cream cheese (softened)
• 1 tbsp pumpkin purée
• 2 tbsp sweetener (sugar-free brown sweetener recommended)
• 1 egg (large)
• 0.5 tsp pumpkin pie spice

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a small oven-safe dish.

2. 2

   Soften the cream cheese by cubing it and microwaving for 5-10 seconds.

3. 3

   Blend the softened cream cheese with the pumpkin purée, sweetener, egg, and pumpkin pie spice until smooth.

4. 4

   Pour the mixture into the greased dish.

5. 5

   Bake at 350°F for 25-30 minutes.

6. 6

   Remove from the oven and let it chill before serving.

Notes

Pro tip: To quickly soften cream cheese, just cube it up & microwave for 5-10 seconds. The transcript mentions vanilla and bacon, but these are not listed in the primary written recipe and appear to be a joke or error in the audio.

Nutrition per serving

• dessert
• low-carb
• keto
• pumpkin
• cheesecake
• baked
• vegetarian
• gluten-free