Keto Cheesecake with Graham Cracker Crust!

Keto Cheesecake with Graham Cracker Crust!

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Keto Cheesecake with Graham Cracker Crust!
Keto Cheesecake with Graham Cracker Crust!
Course Dessert
Servings
Servings
Ingredients
Course Dessert
Servings
Servings
Ingredients
Keto Cheesecake with Graham Cracker Crust!
Instructions
  1. Preheat oven for 350 degrees.
  2. First prepare an 8 inch spring form cake pan by spraying with coconut oil spray and lining the bottom of the pan with a piece of parchment paper.
  3. Next, take the melted butter and mix into the crushed graham crackers.
  4. Press the graham cracker mixture into the bottom of the prepared spring form pan. Set aside.
  5. Using a mixer, combine the cream cheese, eggs, monkfruit sweetener, heavy whipping cream and vanilla together.
  6. Pour the cheesecake mixture over the graham cracker crust. Place on a baking sheet and bake for 45-60 minutes.
  7. You are looking for toasted edges around the outside of the cake and you want the center to be slightly jiggly.
  8. Cool for 20 minutes on the counter and then store in the refrigerator for 3 hours until it is cooled all the way through. Cut and enjoy!
Recipe Notes

NOTE- I do not usually put the nutritional facts on my recipes because it will depend on what brands of ingredients you use. For my ingredients each serving is Calories-228 Fat-23g, Net. Carbs-5g, Protein-5

This cheese cake is everything you want in a dessert. Complete with a Keto Graham Cracker Crust. To make the crust, follow the recipe for the graham crackers from here.

Preheat your oven to 300 degrees.

First prepare an 8 inch spring form cake pan by spraying with coconut oil spray and lining the bottom of the pan with a piece of parchment paper.

Next, take the melted butter and mix into the crushed graham crackers.

Press the graham cracker mixture into the bottom of the prepared spring form pan. Set aside.

Using a mixer, combine the cream cheese, eggs, monkfruit sweetener, heavy whipping cream and vanilla together.

Pour the cheesecake mixture over the graham cracker crust. Place on a baking sheet and bake for 45-60 minutes.

You are looking for toasted edges around the outside of the cake and you want the center to be slightly jiggly.

Cool for 20 minutes on the counter and then store in the refrigerator for 3 hours until it is cooled all the way through. Cut and enjoy!

Store the left overs in the refrigerator. This recipe is FANTASTIC after it sits, chilled, a couple days.

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