Sugar Free and Low Carb Pumpkin Cheesecake

Standard

Sugar Free Low Carb Pumpkin Cheesecake

 

Low Carb Pumpkin Cheesecake

Ingredients:

3         Philadelphia Cream Cheese (8 ounces each)* at Room Temp

1         Canned Pumpkin (15 ounces)

1 1/3   Cup Splenda

2         Teaspoons Pumpkin Pie Spice

1          Teaspoon Cinnamon

1          Teaspoon Vanilla*

1/8     Teaspoon Salt

3         Large Eggs at Room Temp

Preparation:

Heat oven to 325 degrees.  Spray a spring form pan with cooking spray.  Beat cream cheese until creamy.   Add pumpkin, Splenda, spice, cinnamon and vanilla.  Beat until well blended.  Add eggs one at a time beating on low speed until each is blended well into mixture.  Pour batter into prepared pan and smooth out.  Bake for 45 minutes.  Turn oven off, open door and let stand in oven for another 30 minutes.  Cool at room temperature and like all good cheesecakes refrigerate and serve after 8 hours.

Nat Notes:  Use the name brand cream cheese for lower carbs.  Use the teaspoon of vanilla liberally and allow just a splash more for flavor. This is a great cheesecake to start out on since most require a water bath to not burn.  This one does not.  A spring form pan is the kind with “the little buckle on the side” which allows you to remove the cheescake by opening the “buckle” to expand the pan.  Walmart carries a decent spring form pan.  Get the coated one.

Ten Servings:  Each with 6 Grams of Net Carbs, 8 Grams of Protein, 1.5 Grams of Fiber, 27 Grams of Fat and 298 Calories.  Atkins and South Beach friendly.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s