Keto, Low Carb Pumpkin Cheesecake

This melt in your mouth low carb, no sugar added pumpkin cheesecake never disappoints !
She is low carb, grain free and plant based and gluten free😊
The sweet pumpkin and the cream cheese are a match made in heaven . We made the cake by using our keto, paleo classic yellow cake mix.




Ingredients:

Pumpkin cake:
1 Pkg. Extra White Gold Keto Yellow Cake Mix
Prepared according to the instructions on the back of the bag
3 Tablespoons pure pumpkin purée
1 teaspoon cinnamon or pumpkin spice
1 teaspoon vanilla extract
.
Cheese filling:
8 oz cream cheese, softened
1/2 cup low carb sweetener

How to make:

1. Preheat oven to 350 degrees F. Line a baking sheet an 8 " round pan with parchment paper.
2. Mix the ingredients of the pumpkin cake batter.
3. Pour into the pan.
4. Add dollops of cheese filling on top of the cake. 
5. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.