No Bake Cheesecake

1.   To a larger mixer bowl or stand mixer bowl add the room temperature soft cream cheese. Whip using a paddle attachment until the mixture is very creamy

2.   Into a small dish add the water and gelatin. Stir to dissolve the gelatin, and set aside to allow gelatin to bloom

3.   Add the pumpkin puree to the cream cheese. Whip until well combined. Stop and scrape down the side and bottom and whip again

4.   Into a second bowl, add the heavy whipping cream and whip the heavy cream to the medium stiffness stage. Set aside for a moment

5.   Add the spices: cinnamon, nutmeg, cloves, salt, the maple extract, and vanilla extract into the cream cheese and pumpkin mixture

6.   Melt the bloomed gelatin in a water bath, and quickly add to cheese cake mixture and whip immediately to combine before the gelatin clumps. Whip for 1 minute

7.   Stop and add the whipped cream and fold together with a spatula

8.   Add sweetener. Fold into the cheesecake mixture. Taste for sweetness and adjust to taste

9.   Pour the cheesecake into a parchment-lined 20 cm or 8 inch spring form pan. Smooth top with an offset spatula

10.   Place in the refrigerator overnight or until set

OPTIONAL: Whipped Cream Topping

11.   Into a small bowl add the water and gelatin. Stir and let bloom

12.   In a bowl, whip the heavy cream to the light peak stage, add the confectionery sweetener and vanilla extract. Whip to just blend

13.   If desired, flavor the whipped cream with either 1 tsp cinnamon powder (for cinnamon cream flavor) or 2 tbsp keto caramel sauce (for caramel-flavored cream)

14.   Melt the gelatin and pour into the whipping cream bowl and whip immediately to a stiff peak stage

15.   Place whipped cream in a piping bag with chosen decorative tip and decorate as desired

16.   If you like, as a final step, add a light sprinkling of cinnamon. Refrigerate for one hour before serving to allow whip cream to set properly. Enjoy!