Low-carb pumpkin cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 13.4 g
  • Cholesterol: 42.0 mg
  • Sodium: 187.6 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 7.4 g

View full nutritional breakdown of Low-carb pumpkin cheesecake calories by ingredient
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Introduction

Great tasting crustless pumpkin cheesecake! Substitute as desired; use all low fat cream cheese or all fat free to further reduce calories. Enjoy! Great tasting crustless pumpkin cheesecake! Substitute as desired; use all low fat cream cheese or all fat free to further reduce calories. Enjoy!
Number of Servings: 12

Ingredients

    1/2 cup granulated sugar
    12 packets Equal or other sugar substitute
    2 8 oz. packages low fat cream cheese
    1 8 oz. package regular cream cheese
    1 tsp. vanilla extract
    1 1/4 cups canned pumpkin
    1 tsp. pumpkin pie spice
    4 egg whites

Directions

Cream cream cheese, sugar, equal and vanilla in a large bowl with hand mixer or in a stand mixer. Add pumpkin, pumpkin pie spice and egg whites. Blend with the mixer until smooth and creamy.

Transfer mixture to 9 inch pie plate and bake in 375 degree oven for 50-70 minutes, until slightly brown on top. Check the cheesecake after 50 minutes for doneness by inserting toothpick into center. If toothpick comes out clean, cheesecake is done. Cool for at least 1 hour before serving. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LAVIEENROZE.

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