Spice up your life with these Keto Pumpkin Swirl Cheesecake Squares made with NKD Living's Powdered Erythritol!
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INGREDIENTS:
For the Crust:
For the Cheesecake:
150g Almond Cream Cheese
3 tbsp Coconut oil, room temperature
2 tbsp Lemon juice
125g tinned Pumpkin puree
1 tsp Cinnamon, 1/2 tsp Ginger, 1/4 tsp Nutmeg
Method:
- Mix together the ingredients for the crust until combined.
- Line a 6inch square baking tin or a loaf with parchment paper leaving an overhang over the sides (to make removal easier).
- Press the crust mixture into the tin until compact. Bake for 15 mins at 180°C.
- Add the cream cheese, NKD Living Powdered Erythritol, coconut oil and lemon juice to a mixing bowl and whisk until smooth.
- Set aside a quarter of the cream cheese mixture and add the pumpkin and spices to the rest. Mix until well combined.
- Spoon the pumpkin mixture onto your crust and smooth it out.
- Dollop the leftover cream cheese mixture on top and swirl around with a knife to create a pretty pattern.
- Freeze for an hour then remove from the tin and slice with a sharp knife.
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