Low-carb pumpkin cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup granulated sugar12 packets Equal or other sugar substitute2 8 oz. packages low fat cream cheese1 8 oz. package regular cream cheese1 tsp. vanilla extract1 1/4 cups canned pumpkin1 tsp. pumpkin pie spice4 egg whites
Cream cream cheese, sugar, equal and vanilla in a large bowl with hand mixer or in a stand mixer. Add pumpkin, pumpkin pie spice and egg whites. Blend with the mixer until smooth and creamy.
Transfer mixture to 9 inch pie plate and bake in 375 degree oven for 50-70 minutes, until slightly brown on top. Check the cheesecake after 50 minutes for doneness by inserting toothpick into center. If toothpick comes out clean, cheesecake is done. Cool for at least 1 hour before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LAVIEENROZE.
Transfer mixture to 9 inch pie plate and bake in 375 degree oven for 50-70 minutes, until slightly brown on top. Check the cheesecake after 50 minutes for doneness by inserting toothpick into center. If toothpick comes out clean, cheesecake is done. Cool for at least 1 hour before serving. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user LAVIEENROZE.
Nutritional Info Amount Per Serving
- Calories: 200.0
- Total Fat: 13.4 g
- Cholesterol: 42.0 mg
- Sodium: 187.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 0.7 g
- Protein: 7.4 g
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