Low Carb No-Bake Pumpkin Cheesecake

Desserts around the holidays can be problematic for anyone watching their carbohydrate intake. That is, unless you know how to make your own tasty low carb treats. This pumpkin cheesecake recipe can even fool some of those sugar junkie friends.

You may want to adjust the sweeter level to fit your personal tastes. Since this is a no-bake recipe and does not contain raw eggs, feel free to taste as you go.

Low Carb No-Bake Pumpkin Cheesecake

Crust:

• 1 1/2 cups almond meal (or hazelnut meal)
• 4 Tbsp melted butter
• 2 packets of Splenda (or 3 Tbsp erythritol)

 Filling:

• 1 14oz can pumpkin
• 2 8oz packages of cream cheese
• 1/2 cup boiling water
• 1 packet of plain gelatin
• 1/4 cup whipping cream
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1 tsp vanilla extract

Directions:
8 packets of Splenda (or other sweetener equivalent)
Make the crust first, mixing the melted butter, sweetener and almond meal throughly. Press in to a 9" pie pan or a 9x13 rectangular pan to make pumpkin cheesecake bars. Bake at 350º for 10-15 minutes (until lightly browned). Allow crust to cool while you make the filling.

For the filling, using a large mixing bowl and an electric mixer, beat the cream cheese until smooth then slowly add pumpkin mix. Next, add spices and sweetener. Dissolve the gelatin in the boiling water, stirring until there are no lumps. Add cream  to the gelatin mix, then add to the cream cheese. Whip on high speed until filling is fluffy.

Pour filling in to cooled crust. If desired, sprinkle top with a bit of cinnamon and a little more almond meal. Chill for 2 hours prior to serving.