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
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Nasir Balu
[email protected]This recipe looks complicated. I don't think I'll try it.
Waqas Jan
[email protected]I'm not sure about this recipe. I've never made a low-carb cheesecake before.
jannat Ara
[email protected]This recipe is on my to-make list. It looks like the perfect fall dessert.
Merlin Freitas
[email protected]I can't wait to try this recipe! It looks so delicious.
Aubrey Page
[email protected]I'm so glad I found this recipe! It's healthy, delicious, and easy to make.
Papu Soomro
[email protected]This is the best low-carb pumpkin cheesecake recipe I've tried! It's so creamy and flavorful, and the crust is the perfect combination of crunchy and crumbly.
Kim lion
[email protected]This cheesecake is so rich and decadent. It's the perfect dessert for a special occasion.
Alis Greg
[email protected]I love that this recipe uses almond flour instead of traditional flour. It makes the cheesecake gluten-free and healthier.
Kimberly Brannon
[email protected]This cheesecake is a great way to use up leftover pumpkin puree.
an pham
[email protected]I'm not a baker, but this recipe was easy to follow and the cheesecake turned out perfectly.
_____INUWA_ OFFICIAL_____
[email protected]This cheesecake is a keeper! I'll definitely be making it again for my next party.
Gaming Joy
[email protected]I'm so glad I found this recipe! It's a healthier way to enjoy pumpkin cheesecake, and it's just as delicious as the traditional version.
Raph Cote
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious, and it's sure to impress your guests.
Susanna Pretorius
[email protected]I love that this cheesecake is low-carb and sugar-free. It's a healthier option than traditional cheesecake, but it's still just as delicious.
Shakin
[email protected]This is the best pumpkin cheesecake I've ever had! It's so smooth and creamy, and the pumpkin flavor is just right.
Mohammedmunna Munna
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed this cheesecake. It's not too sweet and the pumpkin flavor is subtle.
Ch shahmeer
[email protected]This cheesecake is so creamy and flavorful! The pumpkin flavor is perfect and the crust is the perfect combination of crunchy and crumbly.
Logan Ketchum
[email protected]I made this cheesecake for Thanksgiving dinner and it was a huge hit! Everyone loved it, even my picky uncle who doesn't like pumpkin pie.
Tameka Shearer
[email protected]This pumpkin cheesecake is a must-try for anyone who loves pumpkin and cheesecake! It's low-carb and sugar-free, so it's a healthier option than traditional cheesecake, but it's still incredibly delicious.