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KETO WHITE CHOCOLATE PUMPKIN CRUMBLE CHEESECAKE

 

HOW TO


1 Package of Keto Candy Girl pumpkin spice pecan cookie mix
2 cups heavy cream
3 Tbsp Skinny mixes white chocolate pumpkin syrup
1 tsp vanilla
1 Tbsp erythritol sweetener
8 oz Philadelphia cream cheese
3 scoops Lono Life Inc vanilla collagen or similar

1 Package of KetoCandyGirl snickerdoodle cookie mix
6 Tbsp butter softened
Choc Zero white chocolate hazelnut spread

Follow instructions on pumpkin spice cookie mix and press into a greased 9 inch springform pan. Bake at 350° for 15 minutes then let cool
 Using an electric mixer, beat heavy cream, white chocolate syrup, vanilla, & sweetener on high until stiff peaks form. In a separate bowl, beat together cream cheese and vanilla collagen until smooth. Fold into whipped cream mixture and spread on top of cooled cookie crust
 Using a pastry cutter, combine the softened (not melted!) butter and snickerdoodle mix until sandy crumbs form. Gently press on top of cheesecake. Drizzle with white chocolate hazelnut spread. Let chill for at least 4 hours, or overnight, before serving!

 

 

RECIPE AND PHOTO CRED @LOWKARBKHALEESI

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