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Triple layer keto NY cheesecake with pumpkin pie center

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Triple layer keto NY cheesecake with pumpkin pie center
Serving size: 1 slice
Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 342 (17% DV)
Fat: 34g (52% DV)
Carbohydrates: 7g (2% DV)
Protein: 7g (14% DV)
Description: Three layer gluten-free, keto, cheesecake with pumpkin pie center.
Tags: thanksgiving, dessert, pumpkin, cheesecake, pecans, Decadent, Keto, crowd
Ingredients:  Makes 24 servings (24 slices)
3  lb.
6  tablespoons
3  cups
10  scoops
2  teaspoons
1-1/3  cups
1-1/5  cups
2  teaspoons
1  teaspoon
1  teaspoon

Tip: Click on the ingredient links to learn the nutritional information for all the Triple layer keto NY cheesecake with pumpkin pie center ingredients. The serving size for any ingredient in Triple layer keto NY cheesecake with pumpkin pie center may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Preheat oven to 350°F. Wrap the outer bottom and sides of a 11-inch springform pan tightly with 2 pieces of aluminum foil.
Make the crust: Place pecans in the bowl of the food processor and pulse until they form coarse crumbs. Add the butter, sweetener and salt to the crumbs and pulse until well blended. Transfer to the bottom of the springform pan and press into an even layer. Place the pan in the center of the oven and bake the crust for 12-15 minutes or until the crust is golden brown. Your kitchen will smell wonderfully of pecans! Set aside to cool.

Pumpkin Pie filling:
2 large eggs, room temperature, lightly beaten
1-1/3 cups canned pumpkin
sweetener of choice
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
2/3 cup heavy whipping cream

Mix together ingredients and gradually whisk in heavy cream. Set aside while making the cheesecake layers.

Cheesecake layers:
3 lbs cream cheese, room temperature
sweetener to taste
1/2 cup heavy cream
5 large eggs, at room temperature
Zest of 1 lemon, plus 2 teaspoons freshly squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Preheat oven to 300 degrees.
Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth.
Add the sweetner and beat, scraping the sides of the bowl as needed, until light and fluffy.
Gradually add the cream, beating until combined.
Beat in the eggs one at a time.
5.Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip.

Take 1 cup of the cheesecake mixture and combine it with the pumpkin pie filling.
Take about half of the cheese cake mixture and pour over crust. Smooth evenly.
Gently and evenly pour the pumpkin pie filling onto the cheesecake layer. Smooth out.
Take the remaining cheesecake mixture and add to the pan.
If you want to add any pecans to the top, place them gently in the cheesecake in the design desired.

Bring a kettle of water to a boil. Carefully place the roasting pan in the oven (don't pull the rack out of the
oven). Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.

Bake on the center rack until golden about 2 hours. When you open the rack and shift the pan the center will jiggle a little, but not too much. Just the center 4-5 inches will jiggle gently. Turn off the oven and crack open the door and let the cake cool about 15 minutes before removing the cheesecake from the roasting pan to a rack.

Run a knife around the edges and cool to room temperature (this will take many hours). Cover and refrigerate at least 8 hours. Bring the cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip
a knife in warm water and wipe dry before slicing each piece.
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