Jill Fit Low carb Pumpkin cheesecake without the crust

Jill Fit Low carb Pumpkin cheesecake without the crust
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 144.0
  • Total Fat: 10.0 g
  • Cholesterol: 31.9 mg
  • Sodium: 226.9 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Jill Fit Low carb Pumpkin cheesecake without the crust calories by ingredient
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Number of Servings: 16

Ingredients

    Make filling:
    3 8 oz packages of cream cheese (regular or low fat)–softened
    1 15 oz can pumpkin
    1 cup alternative sweetener (like Splenda or Erythritol)–I used a product called Sweeten Me, worked well
    2 tbsp cinnamon
    1 tbsp ground nutmeg
    1 tsp ginger
    1/2 tsp allspice
    1/2 tsp sea salt
    1 tbsp vanilla extract
    5 eggs whites
    1/3 cup heavy cream

Directions

Preheat oven to 350 degrees F
Place cream cheese in large mixing bowl and beat until fluffy (scraping sides down often)
Add pumpkin and sweetener, beat well
Add spices and vanilla, beat well
Add eggs one by one, beating throughout
Add heavy cream and beat another 1-2 minutes
Pour mixture into pan over crust
Bake 80-90 minutes until center is no longer jiggly in the center, remove and let cool 1-2 hours
Remove sides from pan and place in refrigerator to chill until ready to serve (preferably overnight)

Serving Size: 2 pies, 8 pieces each

TAGS:  Desserts |

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