Low Carb Pumpkin Cheesecake

Recipe by LauraTracey
READY IN: 2hrs 20mins




  • 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.