Best 3 Low Carb Pumpkin Cheesecake Recipes
Indulge in a delightful low-carb treat with our collection of pumpkin cheesecake recipes. These delectable creations offer a symphony of flavors, combining the rich creaminess of cheesecake with the warm, inviting spices of pumpkin. Each recipe caters to different dietary preferences, ensuring everyone can savor the magic of this classic dessert.
For those following a ketogenic diet, our keto pumpkin cheesecake is a dream come true. This guilt-free indulgence features a luscious cheesecake filling nestled in a crispy almond flour crust, delivering a satisfying low-carb experience.
If you're gluten-free, our gluten-free pumpkin cheesecake is your perfect match. This heavenly dessert boasts a graham cracker crust made with gluten-free ingredients, ensuring every bite is a celebration of flavor without compromising dietary restrictions.
For those simply seeking a healthier alternative, our low-carb pumpkin cheesecake is a delightful choice. This reduced-sugar version offers all the creamy goodness of traditional cheesecake without sacrificing taste. Its carefully balanced ingredients create a dessert that's both satisfying and health-conscious.
No matter your dietary preferences, our pumpkin cheesecake recipes are guaranteed to tantalize your taste buds. Dive into the decadent world of low-carb pumpkin cheesecake and experience a dessert that's both indulgent and guilt-free.
LOW-CARB PUMPKIN CHEESECAKE BARS
Low-carb cheesecake bars with few ingredients. They taste like the inside of a pumpkin pie!
Provided by Paula Todora (Paula T)
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
- Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
- Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 3.3 g, Cholesterol 73.5 mg, Fat 6.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 127.6 mg, Sugar 1.1 g
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
LOW CARB PUMPKIN CHEESECAKE
It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!
Provided by LauraTracey
Categories Cheesecake
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350-degrees.
- Mix 1/4c Splenda, ground nuts and butter.
- Press into springform pan.
- Bake for 20 minutes.
- Turn oven down to 300-degrees.
- Bring all cold ingredients to room temperature.
- With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
- Add all other ingredients except eggs and pumpkin.
- When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
- Fold pumpkin into the batter.
- When pumpkin is blended, do not mix any more.
- Always treat the batter gently.
- Add the pumpkin batter to a well greased springform pan.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
- Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
- This is called a water bath.
- It is a gentler way to cook the cheesecake.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
- Let it set up for several hours in the fridge, preferably overnight.
Nutrition Facts : Calories 310.9, Fat 27.8, SaturatedFat 15.6, Cholesterol 155.1, Sodium 260.3, Carbohydrate 10.7, Fiber 0.2, Sugar 7.4, Protein 6.2
Tips:
- Prepare the Crust: Use a food processor to grind the pecans and almond flour into a fine powder. Mix in the melted butter and press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10-12 minutes at 350°F (175°C) until golden brown.
- Make the Cheesecake Filling: Beat the cream cheese and sweetener together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Pour the filling onto the cooled crust.
- Bake the Cheesecake: Bake the cheesecake in a preheated 350°F (175°C) oven for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake inside with the door closed for another hour.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
- Serve and Enjoy: Top the cheesecake with whipped cream, pumpkin seeds, or a sprinkle of cinnamon before serving.
Conclusion:
This low-carb pumpkin cheesecake is a delicious and satisfying dessert that is perfect for any occasion. With its creamy pumpkin filling and almond flour crust, it is a healthier alternative to traditional cheesecake. It is also gluten-free and keto-friendly, making it a great option for those with dietary restrictions. Follow these tips and enjoy this delightful low-carb pumpkin cheesecake!
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