1 Pkg. of Sugar Free Shortbread Cookie OR Sugar Cookie Mix (I used Keto & Co.) OR Make the No Sugar Baker’s Almond Flour Crust Recipe
16 Oz. Cream Cheese
1 C. Swerve Confectioners OR (1 C. Swerve Granular + 1 C. Swerve Confectioners)
1 C. Pumpkin Puree
1 T. Vanilla
½ C. Flour
1 T. Cinnamon
1 T. Pumpkin Pie Seasonings
1. Prepare the cookie crust mix as directed in a 8×8 baking pan. Let cool and set aside.
2. In a large mixing bowl, beat with electric mixer cream cheese, Swerve, pumpkin, eggs and vanilla. Fold in flour. Mix well. Add in cinnamon and pumpkin pie seasonings.
3. Bake at 325 for 50 minutes. The cheesecake will appear jiggly. Let stand on counter for 15 minutes.
4. Refrigerate overnight.
5. Serve with the No Sugar Baker’s whipped cream topping recipe!