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    Cheesecake with a Nut Crust and Pumpkin Spiced Whipped Cream

    This is really good cheesecake. I mean you won’t believe it’s keto good! Using a pre-made nut crust from Diamond Nuts, this is a keeper! A creamy vanilla cheesecake filling and then topped with a pumpkin spiced whipped cream, I can’t wait for you to try it!

    Cheesecake with a Nut Crust and Pumpkin Spiced Whipped Cream


    • 1- 9 inch prepared Diamond Nut Pumpkin Spice Pie Crust (or any of the Diamond Nut Crusts)
    • For the Cheesecake
    • 24 ounces room temperature Cream Cheese
    • 5 Tablespoon Butter, softened
    • 3 Eggs Room Temperature
    • 1 cup Powdered Swerve
    • 3/4 Sour Cream-full fat-room temperature
    • 1 1/2 teaspoons Vanilla
    • For the Pumpkin Spiced Whipped Topping
    • 1 cup Heavy Whipping Cream
    • 1/4 cup Powdered Swerve
    • 1 teaspoon Pumpkin Pie Spice
    • 1 teaspoon Vanilla



    Preheat the oven to 300 degrees.

    For the Cheesecake


    Fill a small baking dish halfway up with water and place in oven on the lowest rack. This is to add steam/moisture to the oven while baking the cheesecake.


    In a mixer beat the cream cheese, sour cream and butter until combined and fluffy.


    Add in the powdered Swerve and combine completely with the butter/cream cheese/sour cream mixture.


    Next add the eggs one at a time and mix thoroughly after each egg is added.


    Add in the vanilla, scrape the sides and bottom of the bowl to make sure there are no big chunks that haven't been thoroughly mixed.


    This makes more batter than you will need! (You can save the remainder for another small cheesecake, cheesecake bars, or even crust less cheesecake!


    Pour the batter into the prepared crust, fill the crust but not over the edges.


    Bake at 300 degrees for 45-50 minutes or until the middle is still a bit jiggly. Don't overbake as the cheesecake will continue to cook as it cools.


    Allow cheesecake to cool at least 4 hours or overnight in the refrigerator is best.

    For the Whipped Topping


    Combine the heavy whipping cream in a mixer along with the powdered swerve, vanilla and pumpkin pie spice. Whip until medium peaks form. Pipe the whipped cream on top of the cooled and chilled pie. Chill until ready to serve.