Login or Register to add this recipe to your Pepperplate account.

Pumpkin Cheesecake Torte Pie - S

INGREDIENTS

CRUST:
1cup almond flour (or you can use 1/2 cup flax meal and 1/2 cup almond flour)
1/2c finely chopped nuts (or you can use unsweetened coconut)
1tsp cinnamon
2Tbsp xylitol (or Truvia)
3Tbsp melted coconut oil
CHEESECAKE LAYER:
8oz cream cheese (softened at room temperature for easier mixing)
2eggs
1/4cup xylitol (or Truvia)
10drops toffee flavored stevia drops (or you can use caramel or vanilla or just omit)
PUMPKIN LAYER:
2cups pumpkin
3eggs
1/2cup xylitol or sweetener of choice, like Truvia
1/2cup cream or half and half (or you can just use unsweetened almond milk)
1/2tsp salt
1Tbsp cinnamon
2tsp pumpkin pie spice
TOPPING:
1cup heavy cream
sweetener to taste

INSTRUCTIONS

1.CRUST:
2.Mix and press into bottom only of pie plate. (You have to use a HUGE pie plate for this recipe. If you don’t have one, just make in a 9×9-inch baking dish.)
3.Bake at 350 degrees for 15 minutes or until golden.
4.CHEESECAKE LAYER:
5.Beat well. Pour on top of crust and bake for additional 15 min. (You may have to bake a little longer until the cheesecake set up good. I probably baked it about 20 min.)
6.PUMPKIN LAYER:
7.Mix all ingredients in a saucepan and cook until boiling for a few minutes.
8.Remove from heat and add 1/2 tsp Gluccomanan Powder (OR mix 1 envelope unflavored gelatin with 1/4 cup cold water, let sit to dissolve, and then add to mixture).
9.Use a whisk to beat it really well. Pour over cheesecake. Cool.
10.TOPPING:
11.Dump on top of cooled dessert and serve.