GUILT-FREE PUMPKIN CHEESECAKE
I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.
Provided by princesslisa of a g
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Spray 8" X 3" deep cake pan with non-stick cooking spray.
- Line with parchment or wax paper, spray paper.
- Beat cream cheese with an electric mixer until smooth.
- Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
- Beat in one egg at a time until combined.
- Pour batter into pan.
- Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
- Bake 42-45 minutes or until cake is set in the center.
- Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
- Remove pan from water bath and transfer to cooling rack; cool completely.
- Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
- To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
- Place serving platter over top and invert.
- Remove paper, garnish, and enjoy!
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Lisa Staples
[email protected]This is the best pumpkin cheesecake recipe I've ever tried. It's the perfect balance of sweet and tart, and the crust is to die for.
Dipendra Yadav
[email protected]I've never been a fan of pumpkin cheesecake, but this recipe changed my mind. It's so creamy and flavorful, and the crust is the perfect combination of crispy and chewy.
Japie Lepele
[email protected]This cheesecake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it's always a crowd-pleaser.
Ahad Awan
[email protected]I made this cheesecake for a party and it was a huge success! Everyone loved it.
Snoon Rax
[email protected]This is a great recipe for a guilt-free dessert. It's light and fluffy, with just the right amount of sweetness.
Seluleko Khanyisile
[email protected]I'm not sure what I did wrong, but my cheesecake didn't set properly. It was still delicious, but it was more like a mousse than a cheesecake.
Leticia Kyomukama
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
farhantahir farhantahir
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out as good as the picture. It was still tasty, though.
Louis Aguilar
[email protected]The cheesecake was a little dense, but the flavor was good.
Dane Simon
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. I think next time I'll use less sugar.
Ma Ah
[email protected]This is the best pumpkin cheesecake I've ever had! The crust is amazing and the filling is so creamy and flavorful. I highly recommend this recipe.
Ihti Sham
[email protected]I love that this recipe uses Greek yogurt instead of cream cheese. It makes the cheesecake lighter and healthier, without sacrificing any flavor.
RF Khan
[email protected]This cheesecake was easy to make and turned out perfectly. The crust was crispy and the filling was smooth and creamy. I added a dollop of whipped cream on top and it was divine.
Lelam Hobongwana
[email protected]I'm not usually a fan of pumpkin cheesecake, but this recipe changed my mind. It was so light and fluffy, with the perfect balance of sweetness and spice. I'll definitely be making this again.
Rb Alvi
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! It was creamy, flavorful, and not too sweet. I loved that it was guilt-free, so I could indulge without feeling bad.