Low Carb Pumpkin Cheesecake

Low Carb Pumpkin Cheesecake created by KalishFam

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
Serves:
Units:

ingredients

directions

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

@LauraTracey
Contributor
@LauraTracey
Contributor
"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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  1. GUY T.
    What size springfirm pan? 8" or 9"
  2. pmbteach11
    It would be helpful to have instructions regarding greasing the springform pan BEFORE making the crust and baking it! I had to figure out how to grease the sides of the pan afterward, and wonder if the crust won't be stuck to the bottom. There's quite a bit of butter in it, so here's hoping! Otherwise there are lots of great details, and the filling is delish.
  3. pvis1960
    Yes, a few cracks, but turned out moist, creamy and delicious! A definite make again. Very lemony.
    • Review photo by pvis1960
  4. 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!
  5. pvis1960
    This is a delicious recipe and you'd never know it was low-carb. I wanted to make a lemon cheesecake for Valentine's Day, so used the following tweaks after researching lots of other recipes... Obviously, omit the pumpkin and pumpkin pie spice! I used Neufchatel cheese to make it a little less in fat (did with the pumpkin one too and turned out and tasted great.) Omitted the egg yolk also--did not miss it. For the lemon flavor, I used the zest and juice of 2 large lemons. I used 1/4c 2% Greek yogurt instead of sour cream. Water bath is a must and this slow bake prevents excess browning and hopefully some cracks! It set beautifully and was not dry. I served with garnish of fresh mixed berries. YUM!! Hope to post a picture later.
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