low-carb & gluten-free pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:1 1/2 cups almond meal1/2 t powdered ginger1/2 t cinnamon4 T melted butter1/8 t powdered steviapinch saltFilling:two 8 oz packs softened cream cheeseone 8 oz pack softened neufchatel2/3 cup polydextrose3 T powdered erythritol1/2 t powdered stevia2 large eggs, room temperatureone 15 oz can pumpkin2/3 cup half & half2 T corn starch 1 1/2 t cinnamon1/2 t nutmeg1/4 t saltTopping:one 16 oz container sour cream1/8 and 1/16 t powdered stevia1 t vanilla extract
1) Preheat oven to 350 degrees Fahrenheit.
2) Combine almond meal, ginger, cinnamon, butter, stevia, and a pinch of salt. Pat down into a greased springform cake pan and bake for 8-10 minutes until fragrant.
3) Beat cream cheeses with sugar substitutes until fluffy, then add the remainder of the filling ingredients. Pour over crust and bake for 55-60 minutes.
4) Combine topping ingredients. Pour over cheesecake and bake for another 5 minutes
5) Refrigerate overnight.
Serving Size: makes 12 pieces
2) Combine almond meal, ginger, cinnamon, butter, stevia, and a pinch of salt. Pat down into a greased springform cake pan and bake for 8-10 minutes until fragrant.
3) Beat cream cheeses with sugar substitutes until fluffy, then add the remainder of the filling ingredients. Pour over crust and bake for 55-60 minutes.
4) Combine topping ingredients. Pour over cheesecake and bake for another 5 minutes
5) Refrigerate overnight.
Serving Size: makes 12 pieces
Nutritional Info Amount Per Serving
- Calories: 327.3
- Total Fat: 30.3 g
- Cholesterol: 88.4 mg
- Sodium: 189.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 6.2 g
- Protein: 8.4 g
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