Pumpkin Cheesecake - Low Carb Recipe

Name: Pumpkin Cheesecake - Low Carb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 ounces pecans (or favorite nut); 2 tablespoons Splenda granular, sugar substitute; 5 tablespoons butter, melted; 32 ounces cream cheese (room temp, 4-8oz packages); 1 cup Splenda granular, sugar substitute; ½ teaspoon cinnamon; ¼ teaspoon ground ginger; 15 ounces solid-pack pumpkin; 3 eggs; 1 tablespoon vanilla; nonstick cooking spray

Servings: persons

6 -8 ounces pecans (or favorite nut)
2 tablespoons Splenda granular, sugar substitute
5 tablespoons butter, melted
32 ounces cream cheese (room temp, 4-8oz packages)
1 cup Splenda granular, sugar substitute
½ teaspoon cinnamon
¼ teaspoon ground ginger
15 ounces solid-pack pumpkin
3 eggs
1 tablespoon vanilla
nonstick cooking spray

1
["Preheat oven to 350 degrees.", "Crush nuts & Splenda in food processor until finely chopped.", "Add melted butter & process until moist.", "Cut a circle out of parchment or wax paper to fit the bottom of your springform pan (9x2 1/2"").", "Spray with non-stick cooking spray.", "Press the nut mixture onto the bottom of a springform pan and 1 inch up the sides.", "Bake 10 minutes or until golden.", "Cool.", "Use tin foil to wrap the bottom and the sides of the spring form pan in double thickness.", "In a medium bowl.", "Beat cream cheese, Splenda, cinnamon & ginger until smooth.", "Add pumpkin, beat until well blended.", "Add eggs & vanilla, beat until smooth.", "Pour into crust.", "Set springform pan into a roasting pan, fill it with hot water about an inch high.", "Bake about 1 hour and 30 minutes or until top starts set & turns golden.", "Cool 15 minutes and run a knife around the sides to loosen the cake from the pan.", "Cool on wire rack to room temperature, cover and refrigerate 2 hours before serving."]

2280

kcal

Calories

207

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 11 ingredients. The key ingredients include: 6 -8 ounces pecans (or favorite nut), 2 tablespoons Splenda granular, sugar substitute, 5 tablespoons butter, melted, 32 ounces cream cheese (room temp, 4-8oz packages), and more.

Yes, Pumpkin Cheesecake - Low Carb 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.

Pumpkin Cheesecake - Low Carb

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