Heka Good Low Carb Pumpkin Cheesecake

We’ve got an AMAZING new recipe for you by the one and only @livingleanwitherin featuring our BRAND NEW Pumpkin Pie bars!


Heka Good Pumpkin Cheesecake
Yield: 8 servings
Serving Size: 1 slice
Prep Time: 10 min
Cook Time: 44 min

 1 cup almond meal or almond flour
 ¼ cup softened butter
 2 tablespoons Swerve, Lakanto Golden or erythritol
 ½ teaspoon pumpkin pie spice
 8 ounces full fat cream cheese, room temperature
 2 eggs
 1/3 cup plus 1 tablespoon Swerve Confectioners Sweetener
 1 teaspoon vanilla extract
 ½ teaspoon pumpkin pie spice
 1 teaspoon xanthan gum or Pamela’s “Not Xanthan Not Guar”
 1 Heka Good Pumpkin Pie Bar, chopped small

1. Heat oven to 300°F. Stir together crust ingredients and press into a 7-inch springform pan.
2. Bake for 10 minutes. Remove.
3. Add the cream cheese, eggs, sweetener, vanilla, pumpkin spice and xanthan to a small
blender. Pulse or blend on low until just combined. Careful not to overdo and whip lots of
air into it. Stir in chopped bar pieces. Pour over crust.
4. Bake for 34 minutes. The center should be slightly jiggly.
5. Remove from oven and cool for 3 hours, then cover and refrigerate overnight.