7 Reviews of Low Carb Pumpkin Cheesecake

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.

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!

From: christina-davis

On Oct 17, 2006

I liked this cheesecake okay, but it tasted rather bland to me without enough sugar. I think I liked the batter better the the cake itself.

From: chef spicey

On Sep 12, 2006

its delicious! i mad it on sunday!!!!!

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+

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!!

From: momof2tots

On Nov 5, 2006

Oh wow! so good... so creamy! I will not be missing pumpkin pie at thanksgiving dinner this year! Try this recipe you will not be sorry!