Low Carb Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.5
  • Total Fat: 12.6 g
  • Cholesterol: 107.7 mg
  • Sodium: 268.0 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.7 g

View full nutritional breakdown of Low Carb Pumpkin Cheesecake calories by ingredient
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Delicious low carb dessert, especially around the holidays Delicious low carb dessert, especially around the holidays
Number of Servings: 12


    1/2 Cup Graham Crackers, plain, honey, or cinnamon crushed
    2 8 oz. Pkgs Neufchatel or Cream Cheese
    2/3 Cup Splenda, 32.16 tsp
    1 tsp Vanilla Extract
    1 1/2 Cups Pumpkin, canned
    1/2 Cup Sour Cream
    4 Eggs
    1 1/2 tsp Cinnamon
    1 tsp Ginger
    1/2 tsp Nutmeg
    1/4 tsp Cloves
    1/4 tsp Salt
    NonStick spray to grease the pan


Can be done with 1/2 Cup coarsely chopped pecans instead of graham crackers.
Can substitute ricotta cheese for sour cream.


Preheat oven to 350F. Spray sides and bottom of 9 1/2" springform pan. Sprinkle bottom of pan with graham cracker crumbs.

In a mixing bowl, beat cream cheese, Spenda, and vanilla until light and fluffy.

Add pumpkin and sour cream mixing thoroughly. Add eggs one at a time, mixing thoroughly between each one. Mix in spices.

Pour batter over graham cracker crumbs. Bake 60 to 70 minutes or until a knife inserted in the center comes clean. Cool 20 minutes, remove sides from pan and refrigerate cheese cake overnight.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SHANNABANANA1.

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