LOW Carb Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 347.7
  • Total Fat: 32.5 g
  • Cholesterol: 189.9 mg
  • Sodium: 235.1 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 9.3 g

View full nutritional breakdown of LOW Carb Pumpkin Cheesecake calories by ingredient
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Number of Servings: 16


    am Cheese, 40 oz (remove)
    *Splenda No Calorie Sweetener, 1 tsp (remove) (equivelent to one cup of sugar
    Egg, fresh, 4 large (remove)
    Egg Yolk, 3 large (remove)
    Vital wheat gluten, 27 grams (remove) (3 TBSP)
    Cinnamon, ground, 2 tsp (remove)
    Cloves, ground, .5 tsp (remove)
    Ginger, ground, .5 tsp (remove)
    Allspice, .5 tsp (remove)
    Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)
    Vanilla Extract, 1 tbsp (remove)
    Pumpkin, canned, without salt, 1 cup (remove) (1# can)


16 servings...
Preheat oven to 425 degrees. In large mixing bowl, beat cream cheese, Splenda, eggs, and yokes. Mix until smooth then add vital wheat gluten, cinnamon, cloves, ginger, and allspice. Beat in cream and vanilla. Add mashed pumpkin. Beat on medium until mixed thoroughly. You will likely have to stop occasionally and scrape down the sides of the bowl. Pour the mixture into the prepared crust. Place pan full of water on bottom rack and cheesecake on middle rack. The water will increase the oven's humidity and help reduce the chance of cracking. Bake for 15 minutes. Reduce temperature to 275 then bake for another hour. Turn oven off and leave in oven to cool overnight. Do not open the oven door. Peeking could make the cheesecake cool too quickly and cause cracking. You can serve warm or chilled, with or without whipped cream. Enjoy!

Number of Servings: 16

Recipe submitted by SparkPeople user CHERMC.

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