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

    Low Carb Pumpkin Cheesecake. Photo by KalishFam

    1/1 Photo of Low Carb Pumpkin Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    LauraTracey's Note:

    It may look a little complicated, but it is very simple and delicious!!! Even my non-lowcarb family loved this! Great flavor and texture and a nice substitute for holiday desserts!

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    Units: US | Metric


    1. 1
      Preheat oven to 350-degrees.
    2. 2
      Mix 1/4c Splenda, ground nuts and butter.
    3. 3
      Press into springform pan.
    4. 4
      Bake for 20 minutes.
    5. 5
      Turn oven down to 300-degrees.
    6. 6
      Bring all cold ingredients to room temperature.
    7. 7
      With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
    8. 8
      Add all other ingredients except eggs and pumpkin.
    9. 9
      When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
    10. 10
      Fold pumpkin into the batter.
    11. 11
      When pumpkin is blended, do not mix any more.
    12. 12
      Always treat the batter gently.
    13. 13
      Add the pumpkin batter to a well greased springform pan.
    14. 14
      Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
    15. 15
      Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
    16. 16
      This is called a water bath.
    17. 17
      It is a gentler way to cook the cheesecake.
    18. 18
      Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
    19. 19
      Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
    20. 20
      Turn oven off and leave cheesecake in until the oven is completely cool.
    21. 21
      The cheesecake can even be left overnight at this point.
    22. 22
      Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process.
    23. 23
      Let it set up for several hours in the fridge, preferably overnight.

    Ratings & Reviews:

    • on March 01, 2010


      This is a great cheesecake and a greatkly reduced card one, but I am starting to get frustrated at the nutrition info for alot of thee recipes. First, Splenda is NOT carb-free... you need to add about 1 carb per packet. Also, the nuts were omitted from the nutritional info. By the time you add in the nuts and Splenda to the carb count, you're looking at more like 15-20 carbs per slice. Still greatly reduced from regular cheesecake and appropriate for a special treat (Holiday, b-day, etc.), but don't fool yourself into thinking you can have a slice a night and still lose weight.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009


      This was really good! I think next time I will make it with less nuts, though. Maybe crustless. My son also loves it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2005


      This was very good! I love to add nutmeg. It takes away a little of the bitter taste that the pumpkin can have to me. Thank you for the easy and nice teasting Chessecake!

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

    Read All Reviews (5)


    Nutritional Facts for Low Carb Pumpkin Cheesecake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 310.9
    Calories from Fat 250
    Total Fat 27.8 g
    Saturated Fat 15.6 g
    Cholesterol 155.1 mg
    Sodium 260.3 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 0.2 g
    Sugars 7.3 g
    Protein 6.1 g

    The following items or measurements are not included:

    ground nuts

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