Scrumptious low carb pumpkin cheesecake with nut crust
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 202.4
- Total Fat: 19.9 g
- Cholesterol: 89.8 mg
- Sodium: 174.1 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 0.8 g
- Protein: 4.1 g
View full nutritional breakdown of Scrumptious low carb pumpkin cheesecake with nut crust calories by ingredient
Introduction
You will be licking the bowl! You will be licking the bowl!Number of Servings: 24
Ingredients
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Ingredients:
Crust:
1 cup macademia nuts, crushed
Butter, salted, .75 stick
*Splenda, 2 tsp
Filling:
Cream Cheese, 24 oz
Cinnamon, ground, 2.5 tsp
Nutmeg, ground, 1 tsp
Ginger, ground, .75 tsp
Salt, .25 tsp
*Splenda, 70 tsp (1.5 cups)
Pumpkin, cooked, 1.25 cup, mashed or 1-15 oz can pure pumpkin
Vanilla Extract, 1 tbsp
Egg, fresh, 5 large, room temperature
Heavy Whipping Cream, .5 cup, fluid
Directions
Filling found at about.com
PREPARATION:
Heat oven to 375 F. Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides.
Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
NOTE: I prepared these in muffin tins, 2 "cakes" = approx 1 slice. This way you can freeze them in individual portions to practice PORTION CONTROL!
Number of Servings: 24
Recipe submitted by SparkPeople user LA_GUERITA.
PREPARATION:
Heat oven to 375 F. Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides.
Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 5 grams protein, and 285 calories.
NOTE: I prepared these in muffin tins, 2 "cakes" = approx 1 slice. This way you can freeze them in individual portions to practice PORTION CONTROL!
Number of Servings: 24
Recipe submitted by SparkPeople user LA_GUERITA.
Member Ratings For This Recipe
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