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: 416.4
  • Total Fat: 40.6 g
  • Cholesterol: 153.6 mg
  • Sodium: 310.4 mg
  • Total Carbs: 5.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 10.1 g

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

Low Carb Pumpkin Cheesecake

Submitted by: RACINE16

Introduction

Great for Holidays or simply to welcome the fall season. Only 5.4gCHO per serving with crust based on use of liquid sucralose vs. powdered with maltodextrin. You can reduce the overall fat & calories by substituting LF cream cheese, LF Sour Cream, and/or Egg Substitute if desired. Great for Holidays or simply to welcome the fall season. Only 5.4gCHO per serving with crust based on use of liquid sucralose vs. powdered with maltodextrin. You can reduce the overall fat & calories by substituting LF cream cheese, LF Sour Cream, and/or Egg Substitute if desired.
Number of Servings: 12

Ingredients

    Crust: 3/4C Pecans-ground, 3/4C Almonds-ground, 2Tbsp butter-melted

    Filling: 16oz. Cream Cheese, 30 drops EZ-Sweets Concentrated Sucralose (Equivalent to 1 1/4C Sugar)15oz, Pumpkin-canned, 3/4C Sour Cream, 1/4tsp. salt, 2 Tbsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract, 4 Large Eggs

Tips

*Wrap springform pan with foil to prevent leaks
*Mix in eggs minimally & gently to prevent cracking
*Do not eat warm, let chill in refrigerator before serving...Let ripen/condense in refrigerator for 24 hours for best results and flavor


Directions

Crust: Combine ingredients and press crust into springform pan...set aside
Filling: Combine Cream Cheese & Sweetner in mixer, Add all ingedients except eggs, Finally add eggs one at a time. Pour filling into crust and bake 1 hour. Let Cool & Refrigetare.

Serving Size: Makes 12 servings






Great Stories from around the Web


Rate This Recipe