low-carb & gluten-free pumpkin cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 327.3
- Total Fat: 30.3 g
- Cholesterol: 88.4 mg
- Sodium: 189.6 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 6.2 g
- Protein: 8.4 g
View full nutritional breakdown of low-carb & gluten-free pumpkin cheesecake calories by ingredient
Introduction
adapted from libby's site for a low-carb and gluten-free diet adapted from libby's site for a low-carb and gluten-free dietNumber of Servings: 16
Ingredients
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Crust:
1 1/2 cups almond meal
1/2 t powdered ginger
1/2 t cinnamon
4 T melted butter
1/8 t powdered stevia
pinch salt
Filling:
two 8 oz packs softened cream cheese
one 8 oz pack softened neufchatel
2/3 cup polydextrose
3 T powdered erythritol
1/2 t powdered stevia
2 large eggs, room temperature
one 15 oz can pumpkin
2/3 cup half & half
2 T corn starch
1 1/2 t cinnamon
1/2 t nutmeg
1/4 t salt
Topping:
one 16 oz container sour cream
1/8 and 1/16 t powdered stevia
1 t vanilla extract
Directions
1) Preheat oven to 350 degrees Fahrenheit.
2) Combine almond meal, ginger, cinnamon, butter, stevia, and a pinch of salt. Pat down into a greased springform cake pan and bake for 8-10 minutes until fragrant.
3) Beat cream cheeses with sugar substitutes until fluffy, then add the remainder of the filling ingredients. Pour over crust and bake for 55-60 minutes.
4) Combine topping ingredients. Pour over cheesecake and bake for another 5 minutes
5) Refrigerate overnight.
Serving Size: makes 12 pieces
2) Combine almond meal, ginger, cinnamon, butter, stevia, and a pinch of salt. Pat down into a greased springform cake pan and bake for 8-10 minutes until fragrant.
3) Beat cream cheeses with sugar substitutes until fluffy, then add the remainder of the filling ingredients. Pour over crust and bake for 55-60 minutes.
4) Combine topping ingredients. Pour over cheesecake and bake for another 5 minutes
5) Refrigerate overnight.
Serving Size: makes 12 pieces