南瓜芝士蛋糕 (Paleo Pumpkin Cheesecake)

Crust:

• 92g Ground Almond
• 28g Butter
• 1 Egg
• 1tsp Cinnamon powder
• 10g Erythritol

Filling:

• 340g Pumpkin Puree
• 28g Butter
• 453g Cream Cheese
• 3 Eggs
• 1 tsp Cinnamon Powder
• 1 tsp Vanilla Powder
• 30g Erythritol

Methods:

1. Preheat oven to 175C.
2. Mix the ground almond with cinnamon, erythritol, egg and butter and use hands to press into bottom of bake pan.
3. Bake for 10-15 minutes until crust is slightly toasted.
4. In the meantime, mix the pumpkin puree, cream cheese, spices, butter, eggs, vanilla, and erythritol in a blender.
5. When crust has started to toast, remove from oven and pour filling into pan.
6. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
7. Chill at least 2 hours or overnight before serving.