Keto Pumpkin Cheesecake

Ingredients

• 16 ounces cream cheese, room temperature
• 2 large eggs, room temperature
• 1/2 cup pumpkin puree
• 1/2 cup sweetener, such as monkfruit (I used Swerve)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Instructions

• Preheat oven to 350 degrees. Line a muffin tin with paper liners.
• Beat together the cream cheese and eggs until smooth and creamy.
• Add the pumpkin, sweetener, pumpkin pie spice, and vanilla to the cream cheese mixture and mix until smooth and creamy. Do not overmix.
• Pour the batter evenly between the 12 muffin wells.
• Bake for 20 minutes or until just slightly jiggly in the center.
• Cool completely on the counter before transferring to the refrigerator to finish cooling.

Notes

Be sure to start with room temperature cream cheese or your cheesecake will be lumpy.

Serve with whipped cream and a sprinkle of cinnamon, if desired.