Keto Pumpkin Orange Cheesecake 

Yield: 14 slices
Serving size: 1 slice

Ingredients

• 1 Fearless Graham Cracker Crust, or other low-carb crust recipe of choice

Pumpkin Pie Filling

• 24 oz (3 8-oz bars) cream cheese, softened
• ¾ cup unsweetened pumpkin puree
• ½ cup plain whole milk Greek yogurt
• ½ cup Monksweet or equivalent granular sweetener
• 3 large eggs 
• 2 tsp pumpkin spice
• 1 tsp cinnamon
• ¼ cup fresh orange zest (or 1 tsp orange extract)

Suggested Toppings

• Keto Whipped Topping
• ½ cup chopped Fearless Candied Maple Glaze Walnuts, or chopped nuts of choice
• Additional fresh orange zest

Instructions

Pie Crust

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line the bottom of a 9-inch springform pan and prepare the pie crust according to the recipe (Note: crust can be prepared in advance).

Cheesecake Filling

1. In a large mixing bowl, use an electric or hand mixer to blend together the cheesecake filling ingredients until smooth.
2. Use a spatula to pour the filling onto the prepared and cooled crust in the springform pan.
3. Note: If your springform and the bottom pan do not create a perfect seal, place the cheesecake on a sheet pan with a shallow outer rim prior to placing in the oven. 
4. Bake for 55 to 60 minutes, covering with foil after 30 minutes, or until top is lightly browned and filling is mostly firm, but still slightly ‘jiggly’ in the center.
5. Turn the oven off but leave the cheesecake in the oven with the oven door slightly ajar for an additional 10 minutes.
6. Refrigerate cheesecake for a minimum of 4 hours (or overnight) before adding toppings and/or serving.