Low Carb Pumpkin Cheesecake
- Number of Servings: 12
Ingredients
1/2 Cup Graham Crackers, plain, honey, or cinnamon crushed 2 8 oz. Pkgs Neufchatel or Cream Cheese2/3 Cup Splenda, 32.16 tsp 1 tsp Vanilla Extract1 1/2 Cups Pumpkin, canned 1/2 Cup Sour Cream4 Eggs1 1/2 tsp Cinnamon1 tsp Ginger 1/2 tsp Nutmeg1/4 tsp Cloves 1/4 tsp SaltNonStick spray to grease the pan
Preheat oven to 350°F. Spray sides and bottom of 9 1/2" springform pan. Sprinkle bottom of pan with graham cracker crumbs.
In a mixing bowl, beat cream cheese, Spenda, and vanilla until light and fluffy.
Add pumpkin and sour cream mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.
Pour batter over graham cracker crumbs. Bake 60 to 70 minutes or until a knife inserted in the center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNABANANA1.
In a mixing bowl, beat cream cheese, Spenda, and vanilla until light and fluffy.
Add pumpkin and sour cream mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.
Pour batter over graham cracker crumbs. Bake 60 to 70 minutes or until a knife inserted in the center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SHANNABANANA1.
Nutritional Info Amount Per Serving
- Calories: 173.5
- Total Fat: 12.6 g
- Cholesterol: 107.7 mg
- Sodium: 268.0 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 1.2 g
- Protein: 7.7 g