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Nutrition Facts
Serving Size 1 (137g) Recipe makes 10 servings The following items or measurements are not included below: 2/3 cup Splenda sugar substitute
Calories 271
Calories from Fat 227		(83%)
Amount Per Serving		%DV
	Total Fat 25.3g	38%
	Saturated Fat 15.4g	77%
	Monounsaturated Fat 7.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 222mg		9%
Potassium 248mg		7%
Total Carbohydrate 4.9g		1%
	Dietary Fiber 0.3g	1%
	Sugars 0.9g
Protein 7.5g		14%
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Menus using this recipe:

Diabetic Holiday Menu

PanNan

Thanksgiving 2009

Panthur

Low Carb Pumpkin Cheesecake

Recipe #104544 | 1¼ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: princesslisa of a galaxy far far away
Nov 22, 2004

I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.

SERVES 10 (change servings and units)

Ingredients

3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature

Optional garnishes

mint sprig (optional)
chopped pecans (optional)

Directions

1
Heat oven to 325°F.
2
Spray 8" X 3" deep cake pan with non-stick cooking spray.
3
Line with parchment or wax paper, spray paper.
4
Beat cream cheese with an electric mixer until smooth.
5
Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
6
Beat in one egg at a time until combined.
7
Pour batter into pan.
8
Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
9
Bake 42-45 minutes or until cake is set in the center.
10
Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
11
Remove pan from water bath and transfer to cooling rack; cool completely.
12
Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
13
To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
14
Place serving platter over top and invert.
15
Remove paper, garnish, and enjoy!

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Browse similar recipes by category

Course > Desserts > Cheesecakes
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive
Preparation > Equipment > Oven
Preparation > Presentation > Served Cold
Occasion > Holiday/Event
Dietary > Diabetic

Featured Reviews for This Recipe

From: Chef #672333

On Dec 22, 2007

We made this for Thanksgiving, and it was amazing!! Even my KIDS loved it!!! This will be on my list for all the holidays now!!

0 people found this review helpful

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From: Chef #666762

On Nov 26, 2007

My family chose this low-carb pumpkin cheesecake over 8 other Shari's Restaurant pies we purchased for Thanksgiving. This was the only pie that was gone after dessert! A+

0 people found this review helpful

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From: Chef #386121

On Nov 23, 2006

I added a low carb crust from another recipe and my diabetic husband loved it! Low carb crust for cheesecake: 1 1/2 cups almond meal 1/2 tsp each cinnamon and ginger 1/4 cup melted butter 1/4 cup Splenda Mix and press on bottom of lined pan (springform works best). Bake at 375 for 10 min. Prepare cheesecake as directed, but no need to invert when ready to serve.

4 people found this review helpful

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From: xpnsve

On Aug 5, 2009

I've made this twice now and it has been excellent both times! The first time, I made it as directed and it came out really creamy, and did not hold its shape while on the plate. The second time, I made the following adjustments: I used vanilla bean paste for the extract, added 1/2 tsp. ground nutmeg and I cooked it in the water bath at 300 degrees for 1 hour and at 200 degrees for 1/2 hour. Turned the oven off, opened the oven door and let the cheesecake stay in there for another 1/2 hour. Came out much better the second time around! Great recipe, will be using again and again!

1 person found this review helpful

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