October 17, 2018

  • 1 Pumpkin Spice Cali’flour Crust, thawed
  • 2 8 oz of cream cheese, softened
  • 3/4 c sugar
  • 1 t vanilla extract
  • 3 eggs
  • 1 c canned pumpkin
  • 1 t ground cinnamon
  • ¼ t ground nutmeg
  • Pinch of ground cloves (optional)
  • ¼ c pecans toasted and chopped

**swap in monk-fruit, xylitol, swerve, or stevia for low carb sweetener options 

Prepare crust:
Preheat oven to 350 degrees. In a 9 inch springform or deep baking pan, add Cali’flour Crust. Bake crust for 10 min. Remove from oven and scatter with pecans. Set aside to cool.

Prepare cheesecake:
In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, nutmeg and cloves into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create swirl effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving. Enjoy!