low carb pumpkin spice cheesecake slices from @thelowcarb_kitchen
A delicious low carb and gluten-free pumpkin spice cheesecake recipe perfect for the autumn season. impress your guests with these delightful cheesecake slices.
icing sugar replacement
1. preheat oven to 180c/350f. line a baking dish (my baking dish is 7cm (h) x 31cm (w) x 25cm (d)) with parchment paper. mix the crust ingredients and add it to the baking dish. use a spoon/cup to flatten it. bake it for 10 min. let it cool down to room temp. 2. Filling: beat cream cheese with icing sugar replacement until combined. add in sour cream, lemon juice and vanilla extract and beat again until combined. then add 1 egg at a time and mix until just combined. don’t over-beat the mixture! 3. In a separate bowl add pumpkin puree, pumpkin spice and 1 cup or a bit more if desired of the filling. mix until combined. 4. Pour the white filling on your crust and dollop the pumpkin mixture into it. using a knife make swirls. 5. Bake for 15 min. reduce the temperature to 160c/325f and bake for 30min. don’t open the oven. switch off the oven and let it cool inside for 1 hour. then slightly open the oven and let it cool for another hour. then take it out and let it cool down to room temp. refrigerate preferably overnight. cut into slices.