Low Carb Pumpkin Cheese Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz cream cheese6 eggs1/2 cup sugar free maple syrup1 cup canned unsweetened pumpkin3/8 tsp Stevia extract powder1 tsp cinnamon1/4 tsp nutmeg
Preheat oven to 350.
Combine all ingredients in a mixer and blend until smooth.
Pour into a deep dish pie pan that has been sprayed with non stick cooking spray.
Bake for 50 - 55 minuts or until center is set.
Remove from oven. let cool then chill completely.
You may serve with whipped cream but be sure to adjust nutrients
Number of Servings: 8
Recipe submitted by SparkPeople user JNORMAN1969.
Combine all ingredients in a mixer and blend until smooth.
Pour into a deep dish pie pan that has been sprayed with non stick cooking spray.
Bake for 50 - 55 minuts or until center is set.
Remove from oven. let cool then chill completely.
You may serve with whipped cream but be sure to adjust nutrients
Number of Servings: 8
Recipe submitted by SparkPeople user JNORMAN1969.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 23.6 g
- Cholesterol: 221.7 mg
- Sodium: 246.7 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.1 g
- Protein: 9.3 g
Member Reviews
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MRLDCTYGRL
EDITED the next day! VERY yummy. The texture has mellowed out to a much more cheesecake type of texture, much less "eggy". Oh the magic of the fridge, I'm sorry I doubted! Flavor is still great (I used Splenda, it's nice and stable). Room temp cream cheese & eggs makes it blend better. - 10/22/12