BRANDIED PUMPKIN BASQUE STYLE CHEESECAKE

I saw this recipe from Katie Button on Magnolia Network, it was easy to convert to keto being a crustless cheesecake, I pretty much followed the recipe substituting the sweeteners and flour, it’s a very unique flavor, I made homemade whipped cream with allulose and vanilla bean powder to top mine, I liked the way the sweetness of the cream helped balance the savory elements of the desserts…

Original recipe here

In stand mixer, mix

16 oz room temp cream cheese

12 oz fresh goat cheese (room temp)

1 2/3 cup allulose, beat until very smooth. Add

1 tsp salt

1 1/4 tsp pumpkin pie spice

6 large eggs plus 1 large egg yolk (add 1 at a time)

sift in 1/4 cup all purpose flour, mix well. Add

3/4 cup pumpkin puree (room temp)

1 2/3 cup heavy cream

1/3 cup brandy

Preheat oven to 425

Spray 9” springform with oil, layer in 2 opposite directions parchment paper, leaving sides pointing up

Cover outside of pan with foil for extra leakage protection

(Don’t put batter into pan until oven is preheated and ready to bake)

Pour in batter, bake on 3rd rack placement (remove any racks above) for 40 minutes, top should be browned and center will be slightly jiggly, cool on wire rack 15 minutes

Refridgerate 6-8 hours, top with whipped cream