Low Carb Pumpkin Cheesecake with Pecan Crust

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 328.7
  • Total Fat: 31.1 g
  • Cholesterol: 84.8 mg
  • Sodium: 239.1 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Low Carb Pumpkin Cheesecake with Pecan Crust calories by ingredient

Number of Servings: 12


    2 cup finely chopped almonds or pecans
    stick melted butter you can probably use less
    1/2 cup Splenda
    1 t cinnamon

    2 8 oz pkgs 1/3 Less Fat cream cheese
    1/2 cup plus 2 T Splenda
    2 eggs
    1 t vanilla
    1 cup canned pumpkin
    2 T pumpkin pie spice


For the Crust:
Mix together and press into the bottom of an 8" or 9" cheesecake pan.

For the Cheesecake:
In large bowl, beat together cream cheese, 1/2 cup Splenda, eggs, and vanilla until fluffy. Spread about half of the batter evenly over the crust. Add pumpkin, pumpkin pie spice, and 2 T Splenda to the remaining batter. Mix together and spread on top of the other batter. Bake at 325 F for 1 hour or until set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings.
Serve with sugar free Cool Whip, if desired.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user BELLARL.