SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.6
  • Total Fat: 14.5 g
  • Cholesterol: 87.8 mg
  • Sodium: 129.9 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Keto Pumpkin Cheesecake calories by ingredient
Report Inappropriate Recipe

Keto Pumpkin Cheesecake

Submitted by: REDDITOPHILE

Introduction

A low carb cravings killer! This satisfies the want for autumn spices as well as cheesecake. A low carb cravings killer! This satisfies the want for autumn spices as well as cheesecake.
Number of Servings: 12

Ingredients

    Cream Cheese, 16 oz
    Organic pumpkin, canned, 1.75 cup
    Egg, fresh, 3 large
    Cinnamon, ground, 1 tsp
    Cloves, ground, 1 tsp
    Ginger, ground, 1 tsp
    Splenda, 32 tsp (2/3 cup)

Directions

Preheat over to 325. Blend all ingredients together until smooth and creamy. Heavily grease a cake pan and pour mixture into it. Place cake pan in a larger cake pan or baking dish that is half filled with water to make a "water bath". Put the whole thing into the oven for 45 minutes. Shut off the oven and let cheesecake sit for 1 hour inside the oven. Crack the oven door and let the cheesecake again sit for 1 hour. Remove cheesecake from oven and set on counter until room temperature. Put into fridge and let chill for 4+ hours. The longer you chill, the firmer it becomes.

Serving Size: 12 slices






Great Stories from around the Web


Rate This Recipe