Swedish Pumpkin Cheesecake

The recipe makes 8 servings.

Ingredients:

4 scoops HLTH Code Vanilla
16 oz full-fat cream cheese, softened (450 g)
1 cup pumpkin purée (240 g)
3 large eggs
½ cup heavy cream (120 ml)
3 Tbsp monk fruit sweetener
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
⅛ tsp ground nutmeg
¼ tsp salt

Instructions:

Preheat the oven to 325°F (165°C) and line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly grease the sides. Alternatively use a small rectangle pan. 

Beat the softened cream cheese and sweetener until completely smooth. Add the pumpkin purée, HLTH Code Vanilla, cinnamon, cardamom, ginger, nutmeg, and salt. Mix until evenly combined. Add the eggs one at a time, mixing on low speed just until incorporated. Pour in the heavy cream and mix until smooth. Do not overmix.

Pour the filling into the prepared pan and smooth the top.Bake for 45–50 minutes, until the edges are set and the center still has a gentle wobble. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 20 minutes.

Remove from the oven and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before removing from the pan and slicing. Serve chilled. 

Nutritional breakdown per serving. Recipe makes 8 servings

350 Calories
14g Protein
29g Fat
2g Fiber
8g Total Carbs
6g NET Carbs