Easy Keto Pumpkin Cheesecake perfect for any occasion #ketobaking #ketorecipies

Ingredients For the crust: 1/3c each almond flour and flax seed flour 4T melted butter 1T sweetener For the cheesecake: 2 8oz. full fat cream cheese room temperature 1/2c sweetener 1t vanilla extract 2 large eggs room temperature 1/2c pumpkin puree 2t pumpkin spice Directions 1.Preheat oven to 325. Stir together the flour, sweetener, and melted butter until well combined. Spread it on a 9-inch pie dish/aluminum pie plate and bake for about 15 minutes. 2.In a large bowl, beat to combine the cream cheese, sweetener, and vanilla extract until well combined. Beat the eggs one at a time, until smooth. 3.Remove 1 1/3c of the cheesecake batter and spread it into the bottom of the prepared crust. 4.Add the pumpkin puree and the pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula. 5.Bake in preheated oven for 35-40 minutes, or until center is almost set. The center of the cheesecake will still be slightly jiggly but will set up fully as it chills in the fridge. 6.Allow to cool fully, to room temperature about an hour. Then cover and refrigerate the cheesecake for a minimum of 3 hours, or up to overnight for best results. Enjoy!