Low Carb Crustless Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 (8oz) packages of Cream Cheese, room temperature1 (15oz) can of pumpkin (NOT pumpkin pie mix)2/3 cup Splenda1/2 teaspoon vanilla extract1/2 teaspoon cinnamon1/4 teaspoon ground ginger3 large eggs, room temperature
1. Heat oven to 325 F
2. Using a 9" springform pan, cut out a sheet of parchment paper and wrap around bottom of pan. This will help get cheesecake off of pan when finished.
3. Beat cream cheese until smooth
4. Add pumpkin, Splenda, vanilla, cinnamon and ginger; beat until smooth.
5. Beat in one egg at a time until combined.
6. Pour batter into pan.
7. Wrap bottom of pan in foil, and place into large roasting pan. Pour boiling water around the outside of pan until the water level is halfway up the side. (The foil is to prevent water leaking into pan, so make sure the water level does not go above foil level).
8. Bake 42-45 min or until set in center.
9. Turn oven off, crack oven door open and let stand in oven for 15 minutes.
10. Remove pan from water bath and transfer to cooling rack; cool completely.
11. Run knife around edge of cake, cover and refrigerate at least 4 hours.
12. When ready to serve, unlock sides of springform pan and trasfer by holding on to the parchment paper.
Serving Size: Nutritional values are for 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user EMILYBELLE.
2. Using a 9" springform pan, cut out a sheet of parchment paper and wrap around bottom of pan. This will help get cheesecake off of pan when finished.
3. Beat cream cheese until smooth
4. Add pumpkin, Splenda, vanilla, cinnamon and ginger; beat until smooth.
5. Beat in one egg at a time until combined.
6. Pour batter into pan.
7. Wrap bottom of pan in foil, and place into large roasting pan. Pour boiling water around the outside of pan until the water level is halfway up the side. (The foil is to prevent water leaking into pan, so make sure the water level does not go above foil level).
8. Bake 42-45 min or until set in center.
9. Turn oven off, crack oven door open and let stand in oven for 15 minutes.
10. Remove pan from water bath and transfer to cooling rack; cool completely.
11. Run knife around edge of cake, cover and refrigerate at least 4 hours.
12. When ready to serve, unlock sides of springform pan and trasfer by holding on to the parchment paper.
Serving Size: Nutritional values are for 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user EMILYBELLE.
Nutritional Info Amount Per Serving
- Calories: 275.1
- Total Fat: 25.4 g
- Cholesterol: 130.3 mg
- Sodium: 224.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.4 g
- Protein: 7.5 g
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