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Low Carb/Sugar Free Pumpkin Cheesecake

  • 65minutes
  • 168calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, P
MineralsZinc, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (8 ounce) packages light cream cheese (not fat free)

  2. 1/2 cup Splenda granular

  3. 2/3 teaspoon vanilla extract

  4. 2 eggs

  5. 1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 teaspoon apple pie spice

  8. whipped cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F.

  2. In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.

  3. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.

  4. Add pumpkin and spices to remaining batter and stir until blended.

  5. Carefully spread pumpkin layer over first layer.

  6. Bake in preheated oven 35-45 minutes or until center is almost set.

  7. Allow to cool, then chill several hours or overnight.

  8. Serve with whipped cream if desired and wait for compliments.

  9. I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

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