Low Carb Pumpkin Cheesecake

Submitted by LauraTracey

"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!"

 

• Ready In: 2hrs 20mins
• Ingredients: 10
• Serves: 12

ingredients

• 24 ounces cream cheese (3 8-ounce packages)
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice
• 4 eggs, plus
• 1 egg yolk
• 3 tablespoons sour cream
• 1 (15 ounce) can prepared pumpkin
• 1 1⁄4 cups Splenda sugar substitute
• 2 cups ground nuts (almond or pecan work well)
• 6 tablespoons melted butter

directions

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

Reviews

[The QC]

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.

 

[Nicole Morgan]

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.

 

[pvis1960]

This is an absolutely delicious cheesecake. I never baked a cheesecake before and was a little apprehensive, especially about the water bath :-) but it turned out great, moist and no cracks and GREAT flavor. Made it for Thanksgiving and everyone loved it. I will make again and again! I loved it so much I tweaked it for a lemon version for Valentine's Day, and it turned out great too. Thank you, Laura, for posting this awesome recipe!

 

[swanddwarfs]

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

 

[laura92656]

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!