Lower Carb Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
CRUST*1 cup graham cracker crumbs1 cup almond flour3 tablespoons Splenda for Baking5 tablespoons unsalted butter, meltedCHEESECAKE2/3 cup Splenda Brown Sugar1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon ground mace1/4 teaspoon ground allspice1/4 teaspoon salt4-8 ounce packages full fat cream cheese, room temperature6 large eggs, room temperature (or 1 1/2 cups egg substitute)2 teaspoons pure vanilla extract1-15oz can pure pumpkin puree
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter a 9 inch spring form pan. I also use a buttered parchment round on the bottom of the pan.
In a medium sized bowl combine the graham cracker crumbs, almond flour, splenda, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan and up the sides at least 1 inch. Bake 14 minutes or until set. Let cool while you make the cheesecake.
In a small bowl, stir to combine the Splenda Brown Sugar, cinnamon, ginger, cloves, nutmeg, mace, allspice and salt.
In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. DO NOT overbeat. Too much air in your batter will result in a cracked cheesecake.
Pour the filling over the cooled crust. Wrap the spring form pan in heavy duty tinfoil so no water can seep into the pan. Place the spring form pan in a 10x15 baking dish and fill halfway with boiling water. Make sure water does not go above edge of tin foil. Bake the cheesecake for 75 minutes and then turn off the oven, leaving the cheesecake in the oven for two more hours.
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 also help prevent the cake from cracking). When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
* To make this crust even lower carb or 100% gluten free - replace the 1 cup of graham cracker crumbs with 1 cup of almond meal and reduce the unsalted butter to 4 tablespoons. You can also lower the carbs by using granulated Splenda in place of other Splendas. I do not suggest using reduced fat or fat-free cream cheese.
The Nutrition Facts include graham crackers, Splenda blends, full fat cream cheese, and real eggs. If you adjust the recipe in any way -- you will need to rework the facts.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCADGRAD.
In a medium sized bowl combine the graham cracker crumbs, almond flour, splenda, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan and up the sides at least 1 inch. Bake 14 minutes or until set. Let cool while you make the cheesecake.
In a small bowl, stir to combine the Splenda Brown Sugar, cinnamon, ginger, cloves, nutmeg, mace, allspice and salt.
In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree. DO NOT overbeat. Too much air in your batter will result in a cracked cheesecake.
Pour the filling over the cooled crust. Wrap the spring form pan in heavy duty tinfoil so no water can seep into the pan. Place the spring form pan in a 10x15 baking dish and fill halfway with boiling water. Make sure water does not go above edge of tin foil. Bake the cheesecake for 75 minutes and then turn off the oven, leaving the cheesecake in the oven for two more hours.
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 also help prevent the cake from cracking). When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
* To make this crust even lower carb or 100% gluten free - replace the 1 cup of graham cracker crumbs with 1 cup of almond meal and reduce the unsalted butter to 4 tablespoons. You can also lower the carbs by using granulated Splenda in place of other Splendas. I do not suggest using reduced fat or fat-free cream cheese.
The Nutrition Facts include graham crackers, Splenda blends, full fat cream cheese, and real eggs. If you adjust the recipe in any way -- you will need to rework the facts.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MCADGRAD.
Nutritional Info Amount Per Serving
- Calories: 500.9
- Total Fat: 36.7 g
- Cholesterol: 199.3 mg
- Sodium: 379.9 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.9 g
- Protein: 11.6 g
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