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    You are in: Home / Recipes / Low Carb Pumpkin Cheesecake Recipe
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    Low Carb Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    princesslisa of a galaxy far far away's Note:

    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.

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    Units: US | Metric

    Optional garnishes


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

    Ratings & Reviews:

    • on August 05, 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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 14, 2014


      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 29, 2013


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Low Carb Pumpkin Cheesecake

    Serving Size: 1 (130 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 279.6
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 13.6 g
    Cholesterol 130.7 mg
    Sodium 240.5 mg
    Total Carbohydrate 9.3 g
    Dietary Fiber 0.2 g
    Sugars 5.9 g
    Protein 6.3 g

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