Jill Fit Low carb Pumpkin cheesecake without the crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Make filling:3 8 oz packages of cream cheese (regular or low fat)–softened1 15 oz can pumpkin1 cup alternative sweetener (like Splenda or Erythritol)–I used a product called Sweeten Me, worked well2 tbsp cinnamon1 tbsp ground nutmeg1 tsp ginger1/2 tsp allspice1/2 tsp sea salt1 tbsp vanilla extract5 eggs whites1/3 cup heavy cream
Preheat oven to 350 degrees F
Place cream cheese in large mixing bowl and beat until fluffy (scraping sides down often)
Add pumpkin and sweetener, beat well
Add spices and vanilla, beat well
Add eggs one by one, beating throughout
Add heavy cream and beat another 1-2 minutes
Pour mixture into pan over crust
Bake 80-90 minutes until center is no longer jiggly in the center, remove and let cool 1-2 hours
Remove sides from pan and place in refrigerator to chill until ready to serve (preferably overnight)
Serving Size: 2 pies, 8 pieces each
Place cream cheese in large mixing bowl and beat until fluffy (scraping sides down often)
Add pumpkin and sweetener, beat well
Add spices and vanilla, beat well
Add eggs one by one, beating throughout
Add heavy cream and beat another 1-2 minutes
Pour mixture into pan over crust
Bake 80-90 minutes until center is no longer jiggly in the center, remove and let cool 1-2 hours
Remove sides from pan and place in refrigerator to chill until ready to serve (preferably overnight)
Serving Size: 2 pies, 8 pieces each
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 10.0 g
- Cholesterol: 31.9 mg
- Sodium: 226.9 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.5 g
- Protein: 6.5 g
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