Low Carb Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 375.6
- Total Fat: 30.9 g
- Cholesterol: 134.1 mg
- Sodium: 237.5 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 2.8 g
- Protein: 10.8 g
View full nutritional breakdown of Low Carb Pumpkin Cheesecake calories by ingredient
Number of Servings: 12
Ingredients
-
CRUST
1 3/4 cup almond flour
2 tbsp steviva blend
1/2 cup butter, melted
FILLING
2 8 oz packages of cream cheese
1/2 lb ricotta cheese
1/4 cup sour cream
1 1/2 cups pureed pumpkin
3/4 cup steviva blend
3 large eggs plus 1 egg yolk
2 tbsp white flour
1/2 tsp ground cinnamon
pinch nutmeg
pinch of cloves
1 tsp vanilla extract
Tips
Serving Size: 12 servings
Directions
Preheat oven to 350 degrees.
CRUST
Combine crust ingredients and pat out into the bottom of a 9" springform pan. Set aside
FILLING
Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.
Serve with pecans and Sugar Free Caramel sauce.
CRUST
Combine crust ingredients and pat out into the bottom of a 9" springform pan. Set aside
FILLING
Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.
Serve with pecans and Sugar Free Caramel sauce.