Keto Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cream Cheese, 16 oz Organic pumpkin, canned, 1.75 cupEgg, fresh, 3 largeCinnamon, ground, 1 tspCloves, ground, 1 tspGinger, ground, 1 tspSplenda, 32 tsp (2/3 cup)
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
Serving Size: 12 slices
Nutritional Info 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