low-carb & gluten-free pumpkin cheesecake

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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
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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 diet
Number of Servings: 16

Ingredients

    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

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