Low Carb Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 416.4
- Total Fat: 40.6 g
- Cholesterol: 153.6 mg
- Sodium: 310.4 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.6 g
- Protein: 10.1 g
View full nutritional breakdown of Low Carb Pumpkin Cheesecake calories by ingredient
Introduction
Great for Holidays or simply to welcome the fall season. Only 5.4gCHO per serving with crust based on use of liquid sucralose vs. powdered with maltodextrin. You can reduce the overall fat & calories by substituting LF cream cheese, LF Sour Cream, and/or Egg Substitute if desired. Great for Holidays or simply to welcome the fall season. Only 5.4gCHO per serving with crust based on use of liquid sucralose vs. powdered with maltodextrin. You can reduce the overall fat & calories by substituting LF cream cheese, LF Sour Cream, and/or Egg Substitute if desired.Number of Servings: 12
Ingredients
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Crust: 3/4C Pecans-ground, 3/4C Almonds-ground, 2Tbsp butter-melted
Filling: 16oz. Cream Cheese, 30 drops EZ-Sweets Concentrated Sucralose (Equivalent to 1 1/4C Sugar)15oz, Pumpkin-canned, 3/4C Sour Cream, 1/4tsp. salt, 2 Tbsp. Pumpkin Pie Spice, 2 tsp. Vanilla Extract, 4 Large Eggs
Tips
*Wrap springform pan with foil to prevent leaks
*Mix in eggs minimally & gently to prevent cracking
*Do not eat warm, let chill in refrigerator before serving...Let ripen/condense in refrigerator for 24 hours for best results and flavor
Directions
Crust: Combine ingredients and press crust into springform pan...set aside
Filling: Combine Cream Cheese & Sweetner in mixer, Add all ingedients except eggs, Finally add eggs one at a time. Pour filling into crust and bake 1 hour. Let Cool & Refrigetare.
Serving Size: Makes 12 servings
Filling: Combine Cream Cheese & Sweetner in mixer, Add all ingedients except eggs, Finally add eggs one at a time. Pour filling into crust and bake 1 hour. Let Cool & Refrigetare.
Serving Size: Makes 12 servings