Pumpkin No-Bake Cheesecake

Yield: 8 servings

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 25 minutes

Ingredients:

For the Crust:

• 1 ½ cups chopped pecans
• 1 cup almond flour
• 1 tablespoon Confectioners Swerve
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon salt

For the Filling:

• 1 (9-ounce) bag Bake Believe® White Melting Wafers
• 2 (8-ounce) packages cream cheese, at room temperature
• ½ cup canned pumpkin puree, at room temperature
• 1 teaspoon pumpkin pie spice, plus more for garnish
• 2 cups heavy whipping cream
• ⅓ cup Confectioners Swerve

Instructions:

1. Place the pecans and almond flour in a food processor. 
2. Process until the pecans are very finely chopped.
3. Transfer the processed nuts to a bowl with the melted butter and the 1 tablespoon Confectioners Swerve, then stir until combined.
4. Press the crust mixture into a 9-inch pie pan, pressing 1-inch up the sides.
5. Chill the crust in the freezer while you prepare the filling.
6. Place the white melting wafers in a large heat-proof bowl and microwave in 20-second intervals, stirring in between, until completely melted and smooth.
7. Set melted wafers aside to cool until only slightly warm.
8. Beat together pumpkin, cream cheese, and pumpkin spice.
9. Make a well in the middle and add the cooled melted wafers.
10. Beat the mixture until smooth.
11. Add the heavy whipping cream and ⅓ cup of Confectioners Swerve to a chilled bowl and beat with an electric mixer until stiff peaks are achieved.
12. Set aside 1 cup of the whipped cream, cover, and place in the refrigerator to top the pie later.
13. Fold the remaining whipped cream into the pumpkin and cheesecake mixture, ⅓ at a time, until no whipped cream streaks remain.
14. Transfer the pumpkin mixture to the chilled crust, smoothing it out and mounding it slightly in the middle.
15. Chill the pumpkin cheesecake for at least 6 hours, or overnight.
16. Cut the cheesecake into 8 pieces.
17. The whipped cream that you see aside may have become less thick. If that’s the case, whip again with a whisk or electric mixer until stiff again.
18. Top each slice with a few tablespoons of whipped cream and sprinkle with a little pumpkin pie spice, then enjoy!