Reddit mentions of Norpro 3939 Silicone Springform Pan with Glass Base, 9in/23cm, As Shown

First cheesecake I ever made, before getting creative and possibly developing an addiction. Very simple, very easy, cooks fast and tastes great. I use a traditional ceramic deep-dish pie pan for this cheesecake, but for all the rest I'll post I highly recommend picking up one of these bad mamajamas. (Sidenote: screw you Americans I had to pay $23 on Canadian Amazon).

Crust:

• 5-6 tbsp cream cheese -> soften, whip
  
  
• 8-9 tbsp butter -> soften, whip with cheese, then slowly beat/mix into your dry ingredients, which are as follows.
  
  
• .75 cup coconut flour, & 1.25 cup flax meal
  
  
• 2-3 tbsp sweetener
  
  <Press into your pan, keeping a glass of cold water to keep your spatula/fingers wet. You'll have extra, almost enough for a second full pie, or you can make tart bases for future cheesecake cupcakes>
  
  Filling / Meat / Cheesy pumpkiny goodness:
  
  
• Soften 1 brick of cream cheese (8oz) in the microwave, whip it up real good. Then with either a whisk or an electric mixer...
  
  
• Beat in 3 eggs, a dash of artificial vanilla, and then your dry ingredients:
  
  
• 3/4 cup sweetener (recommend erytrithol), 1-2 tsbp cinnamon, 1 tsp nutmeg, 1 tsp cloves, and just a dash of cardamom.
  
  
• Finally, mix in 2 cups of pure pumpkin puree. This is one thing I recommend thinking twice about buying store brand--- sometimes it's stringy. Totes get store brand cream cheese though, fuck Philadelphia and their cheesecake-industrial complex.
  
  
• Mix that all up real nice, then pour it into your crust, smoothing out the top with a spatula.
  
  <Bake @ 325 for 35-40 minutes, apparently you should take it out before it cracks! It's done when set.>
  
  <Let sit for at least 1 hour, then refrigerate for 6+ hours>
  
  Topping; the following day:
  
  
• Whisk/blend/mix about 1/2 cup of whipping cream with 1 tbsp or so of cinnamon, a good dash of vanilla, and sweetener to taste. I don't like using very much for the cream, find it makes it more refreshing if it's not too sweet. Go crazy with dat cinnamon though, if you're into that sort of thing. 1tbsp is just the minimum.
  
  <Spread all that creamy goodness on top. Once the first piece is down yer gullet (which will probably take 2.5 goddamn seconds), sprinkle the leftover crumbs on top of the cream for presentation. We're not animals, after all>
  
  Total net carb count for the entire cheesecake is less than 30g, so about 3.5g per serving if you cut it into 8, and 1.75g/serving if you cut into 16ths. Bon appetit!
  
  Later this week:
  
  Mocha avacado cheesecake
  
  Coconut cream cheesecake
  
  Peanut-butter chocolate cheesecake
  
  New York blackberry cheesecake
  
  And maybe... just maybe... my super secret, never before DREAMED OF, the unmistakable, inimitable, ULTIMATE KETOGENIC BURGER OF INCOMPREHENSIBLE GLORY. (I'm actually underselling it).

I make quite a bit of cheesecake so i invested in a silicone spring form pan. If you make a lot of cheesecake its super worth it to get because its also waterproof so you can cook it in a water bath more easily as well. https://www.amazon.com/Norpro-Silicone-Inch-Springform-Glass/dp/B0036ZA5HY something like this

I can show you a silicone one.

I cook these all the time - I use a silicon springform pan and it works great. One thing, you have to let it sit for 10 minutes or more or else when you cut it, the topping and juices run all over the place. I also use a paper towel to sop up any juices on the top.

/It does help to cook the veggies and sausage first, but I'm too damn lazy and I don't want to have to clean ANOTHER pan.