Low Carb Pumpkin Cheesecake

READY IN: 1hr 5mins
Recipe by princesslisa of a g

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.

Top Review by xpnsve

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!

Ingredients Nutrition

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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