Low Carb Pumpkin Cheesecake Recipe

Name: Low Carb Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (8 ounce) packages cream cheese; 1 (15 ounce) can pumpkin puree; 2/3 cup Splenda sugar substitute; 1/2 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon ground ginger; 3 eggs, at room temperature; Optional garnishes; mint sprig (optional); chopped pecans (optional)

Servings: persons

3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature
Optional garnishes
mint sprig (optional)
chopped pecans (optional)

1
["Heat oven to 325u00b0F.", "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!"]

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 (8 ounce) packages cream cheese, 1 (15 ounce) can pumpkin puree, 2/3 cup Splenda sugar substitute, 1/2 teaspoon vanilla extract, and more.

Yes, Low Carb Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Carb Pumpkin Cheesecake

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