Cookies & Cream Pumpkin Cheesecake

Ingredients

Cookies & Cream Pumpkin Cheesecake

Crust

• 1 ½ cups crushed Keto friendly High Key Chocolate Brownie Cookie Bites

• 7 TBS melted butter

Filling

• 16 oz. softened cream cheese

• 4 oz. sour cream at room temperature

• ⅔ cup pumpkin puree

• ½ cup Swerve Confectioners

• 1 TBS butter

• 10 drops sweetleaf liquid Pumpkin Spice flavored stevia

• 1 TBS vanilla extract

• 1 TBS cinnamon

• 1 TBS whole milk

• Chopped High Key cookie pieces as much as you want because you deserve to be happy.

Instructions

1. Line a 9-inch round pan with parchment paper and generously butter the sides of the pan.

2. To make the crust, combine crushed cookies and melted butter in a food processor.

3. Place the crust mixture in the bottom of the prepared pan and smooth out evenly. Place in the refrigerator.

4. To prepare the filling, in a bowl, mix together cream cheese, sour cream, pumpkin drops, Swerve Confectioners, butter, flavors, vanilla, cinnamon, and milk until smooth. Fold in cookie pieces.

5. Pour the filling over the refrigerated crust.

6. Let the cheesecake chill overnight in the refrigerator.

7. To serve, turn over onto a plate & enjoy.

*Note: you may need to use a offset spatula to separate from the sides of the pan