Low Carb Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:3/4 cup Bob's Red Mill Low Carb Baking Mix3 tablespoons flax meal2 tbsp. ground cinnamon 1/4 teaspoon salt6 tablespoons butter, melted1/2 cup granular Erythritol or other low carb sweetenerPumpkin Cheesecake:1/2 cup erythritol or equilivant1/4 cup splenda1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1/4 teaspoon salt2-8 ounce packages (450 grams) full fat cream cheese, room temperature3 large eggs, room temperature1 teaspoon pure vanilla extract1 cup (240 ml) pure pumpkin puree (canned or homemade)Sour Cream Topping:1 cup (240 ml) sour cream, room temp.1 teaspoon pure vanilla extract1/4 cup (50 grams) erythritol or equilivant1/8 cup splenda
Crust:
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" springform pan. Chill for one hour in the refrigerator before filling the Cheesecake.
Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add pumpkin puree and beat slowly until combined. Gradually add Erythritol and Splenda and beat until creamy, for 1 to 2 minutes.
Add cinnamon, ginger, cloves, nutmeg, salt, and vanilla. Beat slowly. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 1/2 hours. Check after 1 hour. the cheesecake should have just set up in the middle (it will continue to firm up after chilling), so be careful not to overcook.
While the cheesecake is baking, whisk together the sour cream, vanilla extract remaining erythritol and splenda. Once the cheesecake is fully baked, remove from oven and pour the sour cream topping evenly over the top. Return to oven and bake for an additional 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Serving Size: Makes 12 servings
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" springform pan. Chill for one hour in the refrigerator before filling the Cheesecake.
Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add pumpkin puree and beat slowly until combined. Gradually add Erythritol and Splenda and beat until creamy, for 1 to 2 minutes.
Add cinnamon, ginger, cloves, nutmeg, salt, and vanilla. Beat slowly. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 1/2 hours. Check after 1 hour. the cheesecake should have just set up in the middle (it will continue to firm up after chilling), so be careful not to overcook.
While the cheesecake is baking, whisk together the sour cream, vanilla extract remaining erythritol and splenda. Once the cheesecake is fully baked, remove from oven and pour the sour cream topping evenly over the top. Return to oven and bake for an additional 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 283.6
- Total Fat: 25.2 g
- Cholesterol: 111.8 mg
- Sodium: 355.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.7 g
- Protein: 9.1 g
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