Low Carb Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 283.6
- Total Fat: 25.2 g
- Cholesterol: 111.8 mg
- Sodium: 355.3 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 2.7 g
- Protein: 9.1 g
View full nutritional breakdown of Low Carb Pumpkin Cheesecake calories by ingredient
Introduction
Delicious Low Carb Pumpkin Cheesecake. Combines classic Pumpkin Pie taste with the creaminess of Cheesecake. Delicious Low Carb Pumpkin Cheesecake. Combines classic Pumpkin Pie taste with the creaminess of Cheesecake.Number of Servings: 12
Ingredients
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Crust:
3/4 cup Bob's Red Mill Low Carb Baking Mix
3 tablespoons flax meal
2 tbsp. ground cinnamon 1/4 teaspoon salt
6 tablespoons butter, melted
1/2 cup granular Erythritol or other low carb sweetener
Pumpkin Cheesecake:
1/2 cup erythritol or equilivant
1/4 cup splenda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2-8 ounce packages (450 grams) full fat cream cheese, room temperature
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup (240 ml) pure pumpkin puree (canned or homemade)
Sour Cream Topping:
1 cup (240 ml) sour cream, room temp.
1 teaspoon pure vanilla extract
1/4 cup (50 grams) erythritol or equilivant
1/8 cup splenda
Directions
Crust:
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" springform pan. Chill for one hour in the refrigerator before filling the Cheesecake.
Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add pumpkin puree and beat slowly until combined. Gradually add Erythritol and Splenda and beat until creamy, for 1 to 2 minutes.
Add cinnamon, ginger, cloves, nutmeg, salt, and vanilla. Beat slowly. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 1/2 hours. Check after 1 hour. the cheesecake should have just set up in the middle (it will continue to firm up after chilling), so be careful not to overcook.
While the cheesecake is baking, whisk together the sour cream, vanilla extract remaining erythritol and splenda. Once the cheesecake is fully baked, remove from oven and pour the sour cream topping evenly over the top. Return to oven and bake for an additional 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Serving Size: Makes 12 servings
Mix the dry ingredients in a small bowl. Add the Erythritol to the melted butter; pour over the dry ingredients. Mix well and spread in a 9" springform pan. Chill for one hour in the refrigerator before filling the Cheesecake.
Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Add pumpkin puree and beat slowly until combined. Gradually add Erythritol and Splenda and beat until creamy, for 1 to 2 minutes.
Add cinnamon, ginger, cloves, nutmeg, salt, and vanilla. Beat slowly. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 1/2 hours. Check after 1 hour. the cheesecake should have just set up in the middle (it will continue to firm up after chilling), so be careful not to overcook.
While the cheesecake is baking, whisk together the sour cream, vanilla extract remaining erythritol and splenda. Once the cheesecake is fully baked, remove from oven and pour the sour cream topping evenly over the top. Return to oven and bake for an additional 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.
Serving Size: Makes 12 servings