Low Carb Pumpkin Cheesecake
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
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.