Alicia's Cheesecake

From the kitchen of Alicia Wingren
Crust:
3 Tbsp. organic butter (regular salted)
2 c. Walnuts
1 tsp raw honey
1 Tbsp. powdered erythritol
1/8 tsp. cinnamon (if you are making pumpkin cheesecake)

Directions:
Preheat oven to 300 degrees Fahrenheit. Set cream cheese out on counter.

Crust method:
Grease a 9” pie dish, or line the bottom of a mini springform pan with a round of parchment paper, and grease the bottom and sides. Grind nuts into a meal in food processor. Add the rest of the crust ingredients, and drizzle in butter. Pulse until a dough forms, then press into the bottom of a pie plate or mini springform pan. Bake crust for 5 minutes at 300 degrees, then turn up the oven to 350 degrees and bake for 10-15 minutes, or until crust is browned around the edges. Let cool on counter-top or freeze for 10 minutes to speed cooling process.

Base of filling:
2-8 oz packages cream cheese
1/4 cup erythritol, powdered
1/16 teaspoon plus stevia extract
1/2 teaspoon pure vanilla extract
1 cup heavy cream

Filling flavor options:
Pomegranate juice: 1-2 pomegranates, yielding about 1/2 cup fresh pomegranate juice
Pumpkin: Use your favorite pumpkin pie filling or mix up your own!

Pomegranate filling method:
Beat cream cheese for a minute until creamy, and add pomegranate juice, 1/2 the erythritol, stevia, and vanilla. Gradually add the rest of the erythritol, and beat for another couple of minutes.

Pumpkin filling method:
Beat cream cheese for a minute until creamy, and add your favorite pumpkin pie filling & vanilla. Beat for another couple of minutes until well-combined. (I found no need to add extra sweetner to this. I just found a nice organic pie-filling with straight sugar for sweetner and it was just sweet enough!)

Method continued:
In a separate bowl, whip heavy cream to stiff peaks. Fold heavy cream into cream cheese mixture, until most streaks are gone. Spread over crust with a spatula, and smooth the top. Refrigerate for 4 hours or overnight. Store covered in plastic wrap.