Keto Bourbon Caramel Pumpkin Cheesecake
Servings Prep Time
8slices 20mintes
Cook Time Passive Time
60minutes 12hours
Servings Prep Time
8slices 20mintes
Cook Time Passive Time
60minutes 12hours
Pecan Crust
Pumpkin Filling
Bourbon Caramel Sauce
  1. In a food processor add pecans and blend until roughly chopped. Then add dry ingrediates and continue to blend. Then add wet ingrediantes and blend until thoroughly mixed.
  2. Grease the bottom of an 8 inch spring form pan with salted butter. Add pecan mixture and spread until flat and uniform. Bake in 350ºF oven for 15 to 20 minutes.
  3. For the filling add the wet ingrediants to a mixing bowl and blend until thoroughly combined. Then add dry ingrediants and blend until thoroughly mixed.
  4. After crust has come out of the oven and cooled add the filling mixture. Smooth top and gently shake to even out mixture.
  5. Bake at 350ºF for about 45 minutes until center is firm. Allow to slowly cool on counter until room tempeture. Then cover and place in refridgerator over night.
  6. For caramel sauce add butter and Swerve in a sauce pan over medium low heat. Whisk periodically until mixture is golden brown and thick. Then add heavy whipping cream and bourbon, again cook down, whisking periodically. Towards end add vanilla extractand remove from heat once again golden brown and caramel coates the back of a spoon.
Recipe Notes

nutritional facts:
makes 8 slices
calories: 3673
fat: 357g
net carbs: 42g
protein: 34g

per slice:
calories: 459g
fat: 45g
net carbs: 5g
protein: 4g

Swerve Sweeteners Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract Organic Unsprayed Raw Pecan Halves