Low Calorie Low Carb Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Crust:1 1/2 cups graham cracker crumbs5 tablespoons butter, melted1 tablespoon sugarFilling:3 (8 ounces) packages cream cheese, softened1 cup sugar1 teaspoon vanilla1 cup canned pumpkin3 eggs1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon allspicewhippped cream (optional - not calculated)
1. Preheat oven to 350 degrees.
2. Mix crust ingredients together until coated and crumbly. Press onto the bottom and 2/3 up the sides of a 9-inch springform pan. Bake for 5 minutes. Set aside.
3. Combine cream cheese, sugar, and vanilla in large bowl. Mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.
5. Remove from oven and allow to come to room temperature and then refrigerate.
6. After cooled, remove the pan sides, cut, and serve.
Serving Size: 12 Slices
Number of Servings: 15
Recipe submitted by SparkPeople user SACARPENTER2620.
2. Mix crust ingredients together until coated and crumbly. Press onto the bottom and 2/3 up the sides of a 9-inch springform pan. Bake for 5 minutes. Set aside.
3. Combine cream cheese, sugar, and vanilla in large bowl. Mix until smooth. Add pumpkin, eggs, and spices. Beat until smooth and creamy. Pour into crust.
4. Bake for 60-70 minutes or until the top turns a bit darker.
5. Remove from oven and allow to come to room temperature and then refrigerate.
6. After cooled, remove the pan sides, cut, and serve.
Serving Size: 12 Slices
Number of Servings: 15
Recipe submitted by SparkPeople user SACARPENTER2620.
Nutritional Info Amount Per Serving
- Calories: 109.2
- Total Fat: 5.0 g
- Cholesterol: 68.6 mg
- Sodium: 316.4 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.7 g
- Protein: 8.0 g
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