Low Carb Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
28 oz. of Cream Cheese (3.5 8oz packages)1 teaspoon Vanilla1 Tablespoon pumpkin pie spice4 eggs plus1 egg yolk3 Tablespoons heavy cream1 (15 oz.) can organic pumpkin1.25 teaspoon of stevia (or your favorite non-carb sweetener)2 cups finely ground pecans for crust3 tablespoons butter for crust2 egg whites for crust
makes 30 4.5 inch by .75 inch slices
Preheat oven to 350 degrees
Mix about 16th teaspoon stevia, ground pecans butter and 2 egg whites.
Press into a 9x13 glass pan sprayed with cooking spray.
Bake for 20 minutes.
Turn oven down to 300 degrees.
Bring all cold ingredients to room temp.
I microwave the cream cheese for 30 seconds to make it easier to work with.
Add 1/2 teaspoon stevia and vanilla to cream cheese and mix well (no lumps)
In a separate bowl add pumpkin, 1/16th teaspoon stevia, and
spices .
To the cream cheese mixture add 1 egg at a time, mix throughly but gently.
Fold the pumpkin mixture into the cream cheese mixture. Stop mixing when the pumpkin is blended with cream cheese.
Pour the mixture over the baked pecan crust and place in a water bath (larger pan with warm water halfway up the sides of the cheesecake.) The moisture in the oven will help stop the cheese cake from cracking.
Place the water bath containing the cheese cake into the 300 degree oven and cook for 1 hour.
Then reduce oven temp to 200 degrees and cook for another hour.
Then turn the oven off and leave cheese cake in oven until the oven is completely cooled.
Cracks can occur if the cheese cake cools too quickly.
Then let set up in fridge for several hours. (at least 4)
Cut with knife dipped in warm water.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user PAPERDAR.
Preheat oven to 350 degrees
Mix about 16th teaspoon stevia, ground pecans butter and 2 egg whites.
Press into a 9x13 glass pan sprayed with cooking spray.
Bake for 20 minutes.
Turn oven down to 300 degrees.
Bring all cold ingredients to room temp.
I microwave the cream cheese for 30 seconds to make it easier to work with.
Add 1/2 teaspoon stevia and vanilla to cream cheese and mix well (no lumps)
In a separate bowl add pumpkin, 1/16th teaspoon stevia, and
spices .
To the cream cheese mixture add 1 egg at a time, mix throughly but gently.
Fold the pumpkin mixture into the cream cheese mixture. Stop mixing when the pumpkin is blended with cream cheese.
Pour the mixture over the baked pecan crust and place in a water bath (larger pan with warm water halfway up the sides of the cheesecake.) The moisture in the oven will help stop the cheese cake from cracking.
Place the water bath containing the cheese cake into the 300 degree oven and cook for 1 hour.
Then reduce oven temp to 200 degrees and cook for another hour.
Then turn the oven off and leave cheese cake in oven until the oven is completely cooled.
Cracks can occur if the cheese cake cools too quickly.
Then let set up in fridge for several hours. (at least 4)
Cut with knife dipped in warm water.
Enjoy!
Number of Servings: 30
Recipe submitted by SparkPeople user PAPERDAR.
Nutritional Info Amount Per Serving
- Calories: 184.5
- Total Fat: 17.7 g
- Cholesterol: 73.9 mg
- Sodium: 92.3 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.3 g
- Protein: 4.1 g
Member Reviews
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CD13260385
Directions are lacking and there is no sweet. This recipe could be ok with with more sugar substitute. This recipe needs more sweet. It basically ends up as orange cream cheese with nuts at the bottom. - 10/14/12
Reply from PAPERDAR (1/19/14)
Different brands of Stevia have different potency. Before you add the eggs test for sweetness. I now use agave as a sweetener and use about 1/4 cup. Sorry this cake wasn't to your liking, I know it is not easy to make correctly. I know it is not overly sweet but that is how I like it.