Pumpkin Cheesecake Low Carb

Name: Pumpkin Cheesecake Low Carb Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 9
Ingredients: 2 cup Libby's 100% pure canned pumpkin; 5 large Egg fresh whole raw; 1 tsp Cinnamon ground; 1 tsp Pumpkin Pie spice; 1 tsp Vanilla Extract; 8 oz Neufchatel Cheese; 36 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g)

(2)

Minutes to Prepare: 15
Minutes to Cook: 40

Number of Servings: 9

Ingredients

2 cup Libby's 100% pure canned pumpkin 5 large Egg, fresh, whole, raw 1 tsp Cinnamon, ground 1 tsp Pumpkin Pie spice 1 tsp Vanilla Extract 8 oz Neufchatel Cheese 36 tsp Truvia Baking Blend Natural Sweetener with Sugar - serving size 1/2 tsp (2g)

Directions

Preheat oven to 350 degrees. Spray a 8"x8" balking pan with nonstick cooking spray.
Beat the cream cheese in the mixing bowl of an electric mixer on high until smooth. Add the remaining ingredients and continue beating until smooth.
Pour into prepared baking 8x8 dish and bake 40 minutes. Let cool 10 minutes. Refrigerate for at least 1 hours. Serve cold.

Serving Size: 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user TAMID327.

Servings Per Recipe: 9

Nutritional Info Amount Per Serving

Calories: 166.0
Total Fat: 8.8 g
Cholesterol: 122.5 mg
Sodium: 142.4 mg
Total Carbs: 21.4 g
Dietary Fiber: 2.4 g
Protein: 6.9 g

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Member Reviews

1HAPPYSPIRIT
Very Good! - 12/22/18
RAPUNZEL53
Nice. - 12/22/18
EVILCECIL
Yum. - 3/30/18
KEYES3399
We like this one! I used my own cooked pumpkin for it and if you want to cut the carbs or calories even more, cut it into 12 servings instead. It would easily make that. - 11/3/16