Keeping it Basic

Food is our common ground, a universal experience. – James Beard

Let’s just face it, everything pumpkin spice has arrived. This recipe is pretty simple but will satisfy your craving for that fall flavor that we start looking for this time of year.

Pumpkin Spice Cheesecake

  • Servings: 1
  • Difficulty: easy
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What you’ll need:

Base –

  • 1 Cut da Carb Flatbread
  • 5oz cream cheese, softened
  • 1T sour cream
  • 3T Swerve confectioners
  • 1t pumpkin spice
  • 1/2t vanilla extract
  • 3T pumpkin purée

Topping –

  • 3T heavy cream
  • 1/2t pumpkin spice
  • 1T Swerve

Extras –


  • Small cast iron skillet (or other circular ovenproof cookware)
  • Coconut oil spray (or any other oil spray you have around)


Preheat oven to 350 degrees.

Start off with your flatbread and skillet. You’ll need to cut out a circle from the bread about 1in wider than the circumference of your cookware of choice. Once that’s done, gently push the bread into the skillet so you can avoid it cracking. Lightly spray it so browning goodness to take place. Bake for about 10-12 minutes or until it becomes golden brown and delicious. You can also take a risk and use the broiler, but yeah… Once that’s done, remove from oven and set aside.

If you have an air fryer or NuWave oven (which I use), this can be much quicker.

Note: What can you do with the scraps? Fry them into chips.

For the cheesecake batter, get yourself a bowl and drop in all of your ingredients. Please make sure your cream cheese is softened because you’ll get little annoying lumps otherwise. We don’t like those. Mix until smooth then pour into the shell. Place in fridge for about 2 hours or until it’s firm (hence the long prep time above).

While that’s going on, you’ve probably already washed the bowl you used and it’s ready to be the home for the whipped cream, right? This is the easy part…

Cream, spice, sweetener, and hand mixer. You know what to do. This won’t be as sweet because you’re getting that from everything else but feel free to taste and modify before plopping it onto the cheese.

Pipe (or scoop) whipped cream onto the cheesecake.

Add granola.

Sprinkle some pumpkin spice.


Share with your friends.

My First Real Recipe: Bacon Chipotle Bread

If you follow me on Instagram you’ll notice that I don’t post recipes much. For one, it adds more work on my end and I’m naturally lazy. However, I want to be able to help more people reach their goals. If it means taking some extra time to write down a simple recipe, that’s what I’ll do. I can’t promise everything I post will come with one but I’ll try my best!

Bacon Chipotle Bread

  • Servings: 1
  • Difficulty: easy
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You’ll Need:

  • 2oz cream cheese
  • 2 large eggs
  • 2T ghee
  • 1T almond flour
  • 1/2t baking powder
  • 2 slices of cooked bacon, chopped
  • 1oz shredded mozzarella cheese
  • 1T McCormick Grill Master Bacon Chipotle
  • 1/4t salt
  • 1/4t pepper

Preheat oven to 325 degrees.

In a bowl, add in the cream cheese and microwave for about 20-30 seconds. With the exception of the cheese, add in the remaining ingredients and mix until smooth. Pour mixture into a buttered 4-inch spring form pan (or divide into three muffin tins, 2/3 filled); top with the cheese.

Bake for 20-25 minutes (if you have a NuWave oven, you’ll use the highest temperature for 15 minutes) or when it passes the toothpick test.


Pro Tip: You can use the first five ingredients as the base for your own version.