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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.

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The QC March 01, 2010

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

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swanddwarfs October 25, 2009

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!

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laura92656 January 20, 2005

Non-low-carb people enjoyed this, even those who don't care for pumpkin much. I change the cream cheese to 8 oz regular, 8oz 1/3less fat, 8oz fat-free and add one tblspn of cornstarch (or nocarb thickener). Cuts out 20% of fat/calories and no one complains.

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RoyalEF December 20, 2004

I made this for a football party full of "Atkins" dieting people, and it was a huge hit! I cut it into 16 slices. I thought it was not to hard to make. This was my first real cheesecake that I've ever made. and I was pleased.

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Nicole Morgan January 22, 2004
Low Carb Pumpkin Cheesecake