Prep 20 mins
Cook 45 mins
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.
- 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
- mint sprig (optional)
- chopped pecans (optional)
- Heat oven to 325°F.
- Spray 8" X 3" deep cake pan with non-stick cooking spray.
- Line with parchment or wax paper, spray paper.
- Beat cream cheese with an electric mixer until smooth.
- Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
- Beat in one egg at a time until combined.
- Pour batter into pan.
- 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.
- Bake 42-45 minutes or until cake is set in the center.
- Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
- Remove pan from water bath and transfer to cooling rack; cool completely.
- Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
- To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
- Place serving platter over top and invert.
- Remove paper, garnish, and enjoy!
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!
This was AWESOME!! I am following a low carb diabetic diet, and this hit the spot. next time I may add a little more splenda. I added extra cinnamon and used pumpkin pie spice. I used a 9 inch spring form pan, and let the cake cool in the oven 1 hour then on the counter 1 hour. I served it after it was chilled for 6 hours. I will make this again and again!!
I made this for Thanksgiving and to say it was a huge hit would be an understatement. Having been recently diagnosed as pre-diabetic I had to create a healthier holiday menu. My 10 year old loved it and had 2 pieces. I also altered the baking times cooking it at 300 for an hour and at 200 for an additional hour. I left it in the oven with the door cracked for approximately 3 hours and it was cooked perfectly. No cracks and held its shape when served.