4 Layers of deliciousness! Pumpkin, and keto cheesecake with a tasty walnut crust topped with an amazing whipped cream layer. The perfect low carb dessert!
Place the walnuts, pecans, and butter in your food processor or blender. Pulse for 2 minutes until the nuts are in tiny pieces and blended in with the butter.
Spray a 9x13 pan with nonstick cooking spray. Using a spatula press the crumbs into the bottom of the pan, press it around the whole pan until it spread evenly.
Bake for 15-18 minutes until the crust is golden brown. Allow the crust to completely cool. Place the baking dish into the refrigerator while you work on the additional layers.
In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, and 2 tablespoons swerve, and mix well. Stir in 1 and 1/4 cups Cool Whip. Use a spatula to spread the mixture over the crust layer and place back in the fridge for 5 minutes.
In the bowl of your mixer beat 8 ounces of the cream cheese on medium-high speed until the cream cheese is fluffy. Slow the speed down to low and add in 2 Tablespoons of heavy cream, pumpkin puree and swerve, and mix well. Stir in 1 and 1/4 cups Cool Whip.
Remove the crust from the refrigerator and spread the mixture on top. Place back into the refrigerator for 5 minutes.
Spread the remaining Cool Whip over the top.
Sprinkle your pecans evenly over the top.
Place in the freezer for 1 hour, or the refrigerator for 3-4 hours before serving.