Low Carb Pumpkin Cheesecake

cheesecake1This was the second year that I made this instead of regular pumpkin pie, and the family LOVES it! This is lower carb, but not necessarily low-cal, so keep that in mind.

It takes some time, but it’s well worth it. Enjoy!

  • 24 oz cream cheese (three 8oz packages)
  • 1 tsp vanilla extract
  • 1/4 tsp ginger
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 4 eggs plus 1 egg yolk
  • 3 Tblsp sour cream
  • 1 – 28 oz can pure pumpkin
  • 1 1/4 cup Splenda sugar substitute
  • 2 cups ground nuts (I use almond flour)
  • 6 Tblsp melted butter
  1. Bring all cold ingredients to room temperature before beginning.
  2. Preheat oven to 350 degrees
  3. Mix 1/4 cup Splenda, ground nuts and butter.
  4. Press into springform pan.
  5. Bake 20 min or until lightly browned.cheesecake3
  6. Turn oven down to 300 degrees.
  7. With an electric mixer, combine cream cheese and 1 cup Splenda on medium, scraping sides often.
  8. Add all other ingredients except eggs and pumpkin.
  9. When completely mixed (with no lumps) add eggs and egg yolk one at a time, beating very slowly.
  10. Gently fold pumpkin into batter. Do not overmix. Treat the batter gently.
  11. Grease the sides of the springform pan and carefully pour in the mixture.
  12. Place pan on a very large piece of aluminum foil and fold the edges up the sides of the springform pan forming a watertight barrier.
  13. Place the springform pan in an even larger pan and fill halfway with water. This is called a water bath, and gently cooks the cheesecake.
  14. Place the entire waterbath pan containing the cheesecake into the 300 degree oven and cook for 1 hr
  15. Reduce heat to 200 degrees and bake for 1 more hour.
  16. Turn oven off and leave the cheesecake in until completely cool (over night is fine).
  17. Let set several hours in the fridge before removing outside of springform pan and slicing and serving.

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